Kimchi Udon Noodles

I think I saw this recipe in a Bon Appétit magazine and had to recreate it. The main trick here is to find FRESH udon noodles. I get mine at the 99 Ranch Market, an Asian market near me. I've tried several brands of dried udon, and none of them come close to shape and bite of fresh udon. I found this brand in a packet like you would for Ramen noodles. And like Ramen, I keep the noodles and throw away the sauce packet.

Otherwise, the recipe is fairly easy and straight forward. Kimchi (or kimchee depending on how you spell it) is getting to be a fairly common ingredient which you should be able to find in Trader Joes or any large grocery store.

Lastly, I top the noodles with a raw egg yolk. If you feel uneasy about eating a raw egg yolk, you could top the noodles with a fried or poached egg - but let's face it, the yolk should still be runny and essentially uncooked anyway, so you may as well give it a try. Just make sure the noodles are steaming hot when you serve them, so the egg with cook a little when you mix it all up.

INGREDIENTS:

(serves 2-3)

2 packs fresh udon noodles

4 tablespoons of butter, divided into 2

1/2-1 cup finely chopped kimchi

1 tablespoon gochujang

3/4 cups of chicken broth or stock

2-3 green onions finely sliced

Toasted Sesame Seeds

2 raw egg yolks

DIRECTIONS:

Melt 2 tablespoons of butter in a non-stick skillet over medium or medium high heat. Once melted add and saute the finely chopped kimchi for about 3-4 minutes until slightly caramelized. Butter and kimchi is a delicious combination and will smell pleasantly nutty when ready.

Add gochujang and chicken broth, stirring while reducing for a couple minutes. 

Meanwhile, boil water and cook fresh udon noodles for 2-3 minutes until warmed through. If using dried udon, follow the directions on the package, but remove from the boiling water a minute or two early, while still al dente.

Add the hot noodles directly to the skillet with the kimchi (it's okay if some water gets in, this will add to the "sauce"). Add remaining 2 tablespoons of butter and stir to coat noodles with sauce and to melt the butter.

Use tongs to plate noodles. Separate egg yolk from whites and place an egg yolk on each pile of noodles. Top with thinly sliced green onions/scallions and toasted sesame seeds. Serve while steaming hot.