Kimchi Udon with Scallions. The power trio of butter, kimchi, and gochujang produces “an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.” If there was ever a recipe I wanted you to try, it’s this one. This recipe is from Bon Appetit but I made a few adjustments!
If you’re a fan of kimchi and gochujang, you simply have to try this recipe. I don’t know if it’s the combination of the butter, kimchi and gochujang, or the addition of the soft, tender and chewy udon noodles, but this dish is fabulous. I added a little fish sauce, soy sauce and some kewpie mayonnaise.
Kimchi Udon with Scallions
I love udon noodles and loved trying these noodles in a different way. Since kewpie mayo is everywhere these days, I decided to add some into this udon to make it creamier. I also added soy sauce and fish sauce, as I do when I make kimchi fried rice. I thought these ingredients would help enhance the kimchi flavor and bring everything together more. Try this and let me know what you think! In the recipe from Bon Appetit they add room temperature raw egg yolks over their Kimchi Udon with Scallions. If you try this, let me know!
Kimchi Udon Noodles
- 5 tablespoons unsalted butter split
- 1 cup kimchi finely chopped plus kimchi juice
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- 1/2 cup chicken broth
- 1 lb. fresh or frozen udon noodles
- 1 tablespoon kewpie mayonnaise
- scallions diced for garnish
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add the soy sauce and fish sauce and stir until incorporated. 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. Cooking time for udon noodles is usually 1 to 2 minutes only.
- Using tongs, transfer udon noodles to skillet and add remaining 2 to 3 tablespoons butter and the kewpie mayo and toss together until the sauce coats the noodles, about 2 minutes. Divide among bowls and garnish with scallions. Enjoy!