Kimchi Udon with Scallions

Kimchi Udon
Kimchi Udon with Scallions
Print Recipe
This is one of those recipes that caught me off guard...in a good way. The texture of the squishy udon, crunchy scallions, and creamy egg yolk come together so nicely with the spicy umami kimchi, gochujang, and sesame oil. Korean carbonara! Definitely will make this one again.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Kimchi Udon
Kimchi Udon with Scallions
Print Recipe
This is one of those recipes that caught me off guard...in a good way. The texture of the squishy udon, crunchy scallions, and creamy egg yolk come together so nicely with the spicy umami kimchi, gochujang, and sesame oil. Korean carbonara! Definitely will make this one again.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Set out egg yolks to bring to room temp.
  2. Heat 2 tbsp butter in a large skillet over medium-high heat. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly carmelized, about 4 minutes.
  3. Add kimchi juice and chicken stock and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
  4. Meanwhile, boil noodles according to package directions. Take care to slightly undercook the noodles to prevent them from turning to mush.
  5. Transfer noodles to skillet and add remaining butter and sesame oil. Cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed.
  6. Divide onto plates or bowls and top with egg yolks, scallions, and sesame seeds.
Recipe Notes

Make a little divot in the noodles to hold the egg yolk, otherwise it could roll off to the edge of the dish.

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