Categories: Asian
Ingredients
- 5 tbsp. unsalted butter, divided
- 1 cup finely chopped kimchi, plus 1/3 cup kimchi juice
- 2 tbsp. gochujang (Korean hot pepper paste)
- 1/2 cup chicken broth
- 1 lb. fresh or frozen udon noodles
- Kosher salt
- 4 large egg yolks, room temp
- 3 scallions, white and pale-green parts only, thinly sliced on a diagonal
- 1 tbsp. toasted sesame seeds
Directions
-
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.
-
Meanwhile, boil noodles as directed.
-
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.