Kimchi Udon with Scallions

Name: Kimchi Udon with Scallions
Total time: 20 min
Ingredients: 5 tablespoons unsalted butter, divided; 1 cup finely chopped kimchi, plus ⅓ cup kimchi juice; 2 tablespoons gochujang (Korean hot pepper paste); ½ cup low-sodium chicken broth; 1 pound fresh or frozen udon noodles; Kosher salt; 4 large egg yolks, room temperature; 3 scallions, white and pale-green parts only, thinly sliced on a diagonal; 1 tablespoon toasted sesame seeds

4.7

(37)

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Total: 20 minutes

Servings: 4

Cost: $2.08 /serving

Author : Andy Baraghani

Ingredients

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5 tablespoons unsalted butter, divided1 cup finely chopped kimchi, plus ⅓ cup kimchi juice2 tablespoons gochujang (Korean hot pepper paste)½ cup low-sodium chicken broth1 pound fresh or frozen udon noodlesKosher salt4 large egg yolks, room temperature3 scallions, white and pale-green parts only, thinly sliced on a diagonal1 tablespoon toasted sesame seeds

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Instructions

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Step 1

Heat 2 Tbsp. butter in a large skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.

Step 2

Meanwhile, boil noodles according to package directions.

Step 3

Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolks, scallions, and sesame seeds.