Kimchi Udon

1 tablespoon unsalted butter

1 cup finely chopped kimchi, plus ⅓ cup kimchi juice

2 tablespoons gochujang (Korean hot pepper paste)

½ cup low-sodium chicken broth

1 pound 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 tablespoon toasted sesame seeds

 

Heat 1 Tbsp. 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; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolks, scallions, and sesame seeds.

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