claire freehafer

ingredients

• 1 lb. udon noodles
• 1 cup finely chopped kimchi
• ⅓ cup kimchi juice
• 2 tbsp. gochujang
• ½ cup low-sodium chicken broth
• 4 large egg yolks, room temperature
• 3 scallions thinly sliced on a diagonal
• 5 tbsp. unsalted butter
• toasted sesame seeds

instructions

1. cook udon according to package directions.

2. heat 2 tbsp unsalted butter in a large skillet over medium-high. add kimchi and 2 tbsp. gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. add ½ cup broth and ⅓ cup kimchi juice and bring to a simmer. cook until liquid is slightly reduced, about 3 minutes.

3. using tongs, transfer noodles to skillet and add remaining 3 tbsp. unsalted butter; cook, tossing often, until sauce coats noodles, about 2 minutes. divide among bowls and top with egg yolks, scallions, and toasted sesame seeds.