ingredients
- 5 tbsp. unsalted butter
- 1 cup finely chopped kimchi
- ⅓ cup kimchi juice
- 2 tbsp. gochujang
- ½ cup low-sodium chicken broth
- 1 lb. udon noodles
- 4 large egg yolks, room temperature
- 3 scallions thinly sliced on a diagonal
- toasted sesame seeds
instructions
heat 2 tbsp. unsalted butter in a large skillet over medium-high. add 1 cup finely chopped kimchi and 2 tbsp. gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add ½ cup low-sodium chicken broth and ⅓ cup kimchi juice and bring to a simmer. cook until liquid is slightly reduced, about 3 minutes.
meanwhile, boil 1 lb. udon noodles according to package directions.
using tongs, transfer noodles to skillet and add remaining 3 tbsp. unsalted 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 toasted sesame seeds.