Since its publication in 2016, this kimchi udon recipe has cemented its status as a weeknight superhero. Complete with bouncy udon noodles, buttery kimchi sauce, and a glossy egg yolk on top, this noodle bowl looks and feels extremely luxe. You’d probably never guess it’s ready in just 20 minutes.
Whether you use frozen or fresh udon noodles doesn’t really matter, because this recipe is all about the sauce. The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful, you’ll want to play it over and over again. Caramelizing the kimchi in butter tempers its funky, fermented flavor, while gochujang brings sweet, fruity heat. Add chicken broth and kimchi juice to the pan and let all the flavors concentrate, resulting in a slightly spicy udon sauce with deep complexity.
When you’re ready to dive in, use your chopsticks to pierce the egg yolk and let the velvety cascade coat the noodles. But feel free to forgo if you’re squeamish about raw egg yolks.
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 2 Tbsp. unsalted butter in a large skillet over medium-high. Add 1 cup finely chopped kimchi and 2 Tbsp. gochujang (Korean hot pepper paste) 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.
Step 2
Meanwhile, boil 1 lb. fresh or frozen udon noodles according to package directions.
Step 3
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 kosher salt, if needed. Divide among bowls and top with 4 large egg yolks, room temperature, 3 scallions, white and pale-green parts only, thinly sliced on a diagonal, and 1 tbsp. toasted sesame seeds.
Recipe notes
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