This recipe is from Bon Appetit, saved here in case of link rot (with some modifications in the notes). It’s incredibly rich and creamy.
- 5 tablespoons unsalted butter, divided
- 1 cup finely chopped kimchi, plus ⅓ cup kimchi juice
- 2 tablespoons gochujang
- ½ cup low-sodium chicken broth
- 1 pound fresh udon noodles
- Kosher salt
- 4 large egg yolks, room temperature
- 3 scallions, chopped
- 1 tablespoon toasted sesame seeds
- Heat 2 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 and add remaining 3 Tbsp. butter; 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.
- Add all of the butter at once when sauteing the kimchi – no need to reserve it until later. I used Kerrygold salted butter instead of unsalted. Butter can be reduced as necessary.
- After transferring the noodles and coating them in the kimchi, remove the pan from the heat and add the yolks. This cooks them like carbonara pasta, rather than heating the yolks in the bowl with the pasta.
- Substituted freeze-dried chives for scallions.
- No need to season with more salt given the salt in the butter and the salt in the kimchi.