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Writer's pictureChristine

Buttery, Spicy, Kimchi Udon


This kimchi udon is one of absolute favorite dinners - it uses pantry ingredients, is quick and easy to pull together, and it is is SO. DAMN. GOOD. It's silky, spicy, salty and is topped with a runny egg yolk - it's the perfect bowl of noodles.


This recipe is adapted from a Bon Appettit recipe, and I've added a more kimchi for some extra tang and a little more gochujang for spice.


I think the only think that can make this better is a cold beer!


Enjoy!


Buttery, Spicy Kimchi Udon

Serves: 3


Ingredients:

5T butter

1 1/3 c. finely chopped kimchi

1/3 c. kimchi juice *see note*

2 Heaping T. gochujang

1/2 c. low-sodium chicken broth

1 lb. fresh or frozen udon noodles

3 Large egg yolks, room temp

3 scallions

1 T. toasted sesame seeds


*Note: In case you don't get a full 1/3 c. of kimchi juice from your jar (I often don't), I will add a tablespoon or two of unseasoned rice wine vinegar and increase the chicken stock to bring the amount up to 1/3. cup and will add an extra teaspoon or so of gochujang to the pan.


Directions:

1) Heat 2T butter at medium high. Add gochujang and 2/3 of the chopped kimchi and cook until softened and lightly caramelized. About 4 minutes.


2) Add chicken broth and kimchi juice. Bring to a simmer and cook until liquid is slightly reduced - around 3-4 minutes.


3) Meanwhile, boil udon noodles per the package instructions.


4) Transfer noodles to skillet and add remaining 3T butter. Add butter 1 T. at a time, while tossing noodles, being sure the butter melts after each addition before adding the next tablespoon. Continue to toss until the sauce coats the noodles and butter is all incorporated. Stir in reserved kimchi and season with salt to taste.


5) Divide among bowls and top each with an egg yolk, chopped scallions and a sprinkle of sesame seeds.


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