KIMCHI UDON WITH SCALLIONS

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Kimchi Udon with Scallions image

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.

Provided by Andy Baraghani

Categories     Bon Appétit     Noodle     Hot Pepper     Egg     Green Onion/Scallion     Dinner     Quick & Easy

Yield 4 servings

Number Of Ingredients 9

5 tablespoons unsalted butter, divided
1 cup finely chopped kimchi, plus 1/3 cup kimchi juice
2 tablespoons gochujang (Korean hot pepper paste)
1/2 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

Steps:

  • 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.

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