Since its publication in 2016, this kimchi udon recipe has cemented its status as a weeknight superhero. Complete with bouncy udon noodles, buttery kimchi sauce, and a glossy egg yolk on top, this noodle bowl looks and feels extremely luxe. You’d probably never guess it’s ready in just 20 minutes.
Whether you use frozen or fresh udon noodles doesn’t really matter, because this recipe is all about the sauce. The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful, you’ll want to play it over and over again. Caramelizing the kimchi in butter tempers its funky, fermented flavor, while gochujang brings sweet, fruity heat. Add chicken broth and kimchi juice to the pan and let all the flavors concentrate, resulting in a slightly spicy udon sauce with deep complexity.
When you’re ready to dive in, use your chopsticks to pierce the egg yolk and let the velvety cascade coat the noodles. But feel free to forgo if you’re squeamish about raw egg yolks.
Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
5
1
2
½
1
4
3
1
Preparation
Step 1
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.
Step 2
Meanwhile, boil 1 lb. fresh or frozen udon noodles according to package directions.
Step 3
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.
Nutrition Per Serving
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Reviews (137)
Back to TopI keep seeing this recipe pop up for Bon Appetit. We love udon, kim chi and scallions. But the butter addition to the dish just thew this so far off base for us. I followed the recipe as written and made no substitutions (otherwise I wouldn't rate it). I'd try again without the butter. Even used the same concept with a bone broth to make a soup and it turned out great.
Anonymous
Massachusetts
11/11/2017
This was delicious, really enjoyed how the flavours came together. Easy to stock ingredients too so you can make it again and again.
Anonymous
11/15/2017
This is a FUN recipe. Who knew butter and kimchi could go so well together? I recently made my own batch of kimchi following Brad Leone's direction from his "It's Alive" video and it was so much fun making this recipe with my kimchi. I will definitely be putting this in my rotation. (Side note: I wanted some veg to go with it, so I caramelized brussel sprouts and green beans and seasoned them with Mirin and Fish Sauce, went really well with the noodles and added some nice variety).
KiellyJo
California
12/3/2017
10/10 would make again, super tasty, luscious texture. Don't make excuses just make kimchi udon.
kelseynish8762
4/16/2018
This recipe is so easy and so delicious I can't even believe it. It has a perfect amount of heat but not too much so that it's overwhelming. I think the butter evens things out a bit. My only confusion.. are the egg yolks raw? No, right? We poached our eggs. I'm not insane.
Anonymous
Brooklyn
4/16/2018
I love the idea of this recipe, but definitely made some changes! I double the kimchi, and replace the second 3T of butter with 3T tahini instead--has the same creamy texture, but I feel way less gross. Served with lightly dressed rocket on the side, soo good!
Anonymous
5/2/2018
In always looking for vegan recipe using kimchi. This recipe sounded great and didn't disappoint. I actually doubled the amount of kimchi, added miso and picked asparagus, and used vegan rocket broth. I cooked the kimchi way down and the flavors write wonderful. The butter (vegan butter in my case), coated the noodles and enhanced the flavor of the dish. The contrast between the buttery soft noodles with the sharper kimchi was lovely. This was easy, quick, healthy and delicious, and is a recipe that will adapt to many modifications. This will become a staple. Thank you Bon Appetit!
BrookeWessex
10/15/2018