Kimchi Udon with Spring onions

Ingredients for Kimchi Udon with Spring onions

• 5 tablespoons unsalted butter, divided

• 240ml finely chopped kimchi, plus 80ml kimchi juice

• 2 tablespoons gochujang (Korean hot pepper paste)

• 120ml low-sodium chicken broth

• 450g fresh or frozen udon noodles

• Kosher salt

• 4 large egg yolks, room temperature

• 3 spring onions, white and pale-green parts only, thinly sliced on a diagonal

• 1 tablespoon toasted sesame seeds

Heat 2 tablespoons 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 tablespoons butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolks, spring onions, and sesame seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.