Kimchi Udon With Scallions

• 份量: 4 servings

食材

5 Tbsp. unsalted butter, divided

1 cup finely chopped kimchi, plus ⅓ cup kimchi juice

2 Tbsp. gochujang (Korean hot pepper paste)

½ cup low-sodium chicken broth

1 lb. fresh or frozen udon noodles

Kosher salt

4 large egg yolks, room temperature

3 scallions, white and pale-green parts only, thinly sliced on a diagonal

1 Tbsp. toasted sesame seeds

步驟

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.

Meanwhile, boil 1 lb. fresh or frozen udon noodles according to package directions.

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.