Kimchi Udon Noodles
The original recipe is from Bon Appetit but I added a few more ingredients: fish sauce, soy sauce and kewpie mayo and reduced the amount of gochujang added.
Servings: 4
Ingredients
- 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
Instructions
- 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!