Kimchi Udon with Scallions

A very satisfying, slightly spicy udon noodle dish.

This recipe was featured in Bon Apettit, October 2016. 

My friend Ava, told me about it and that she had already 

made the recipe right when it came out. 

It looked so delicious, I thought I would try it when my kids were all 

home for Christmas break. 

It was a huge hit!  And worthy of a repeat.  Luckily I purchased plenty 

of fresh Udon noodles!

As Always, 

ENJOY!

Recipe Courtesy of Bon Apettit Magazine, October 2016

Kimchi Udon With Scallions

The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.

Ingredients

4 SERVINGS

• 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

Preparation

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 according to package directions.

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.