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Kimchi Udon with Scallions

 

  • ACTIVE TIME

    20 MINUTES

  • TOTAL TIME

    20 MINUTES

The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.

Ingredients

4 SERVINGS

5

tablespoons unsalted butter, divided

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

Preparation

Step 1

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.

Step 2

Meanwhile, boil noodles according to package directions.

Step 3

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.


Reviews (40)

BACK TO TOP
  • I like the idea of the recipe, but why raw egg? Does the author not realize that there are a lot of people who cannot consume uncooked eggs or unpasturized food products due to being immune suppressed? I'm talking about people with organ transplants, people undergoing chemotherapy treatments, etc. How about providing an alternate option to the raw egg in the recipe?

    • A LUNG TRANSLANT RECIPIENT

    • PHILADELPHIA

    • 1/25/2021

  • So sorry to leave a bad review. I love kimchi and was excited to see a recipe where I could use it in a new way. unfortunately the sour/savory combo of kimchi and butter is putrid. There's a reason Koreans don't use butter in their recipes. I hate wasting food but my partner and I could not eat more than a bite. This recipe would be 5 star if you skip all butter. It's a horrible combo. Thank you for sharing though!

    • ANONYMOUS

    • CALIFORNIA

    • 1/7/2021

  • No joke. These are the best noodles ever. I am vegan so I used a tbps of oil instead of the butter, subbed in veggie stock, and crisped up some tofu instead of the egg. The dish was literally ready in 4 min and super flavorful. I always keep udon or rice noodles handy for when I'm starving and need something quick to eat, plus I usually have kimchi I'm my fridge so this just became a "I'm starving and haven't grocery shopped in weeks" dish.

    • ANONYMOUS

    • SYRACUSE, NY

    • 12/23/2020

  • So highly recommend this recipe - amazingly satisfying and delicious! A couple modifications I’ve found really helpful: 1) only add half the kimchi and kimchi juice where they’re called for and stir the rest in at the very end - keeps some of the necessary sourness while still getting the carmelized cooked flavor 2) use the scallion whites at the beginning - chop and sauté w/the butter for a minute before adding other stuff 3) if your kimchi is super spicy, sub some of the gochuchang w/miso Also have found that this is really more like 2 serving s as a main course.

    • ANONYMOUS

    • NEW YORK, NY

    • 12/21/2020

  • Made it pretty much as described, but minus the salt as kimchi is already very salty. One nice accidental discovery: garnish with some toasted panko; it adds a nice bit of contrasting texture. (Discovered when panko from a side dish found its way into the udon bowl...)

    • ED HAWCO

    • MONTREAL

    • 12/17/2020

  • This is one of my go-to meals. I use all kinds of noodles and substitute cheddar cheese for an egg when I'm more in the mood for that.

    • ALYSSA M

    • BROOKLYN, NY

    • 12/1/2020

  • I am so glad I decided to give this recipe a try! I searched up recipes to use gochuchang and this one popped up. I halved the gochujang since I worried it might’ve been too spicy for my family and I. Didn’t add the egg yolks as well. I followed everything else. This recipe was amazing. Right amount of spiciness (for me), salty, and bursting with flavor. I’ve already made this recipe two times in one week. It is that good. Definitely recommend for others to give it a try!

    • ANONYMOUS

    • CALIFORNIA

    • 8/16/2020

  • This was sooo good. Followed the recipe basically exactly except I forgot to get gochujang so I subbed sriracha since it was already in my fridge - seemed to work fine! I added cooked shrimp (leftover from another night) and baby bok choy which I blanched before and then threw back in at the end. Also, it's okay to eat raw egg yolks, and really isn't as crazy as other reviewers seem to be making it out to be... I put one on top to serve & then mixed it in and it added even more creamy goodness :)) Probably one of my favorite recipes I've tried.

    • GIRLPIZZA

    • RALEIGH, NC

    • 8/4/2020

  • this recipe was pretty good! i found it really benefitted (or frankly needed) a healthy squeeze of lemon juice to lift up the dish, though. you would think the kimchi would bring enough acidity but the pungency seems to get largely cooked off during the cooking process. my recommendation: don't skimp on the scallions. the brightness is so essential, i found myself wishing i had cut some more!

    • ANONYMOUS

    • SAN DIEGO

    • 7/18/2020

  • i love this recipe but i’m super spice averse. i made it today with miso paste instead of gochujang and it was still extremely delicious and a bit spicy from the kimchi! i also add mushrooms if i want some extra vegetables :)

    • MONETMIGNON

    • NEW ORLEANS

    • 6/10/2020

  • do you think this would work with sriracha or sambal oelek if I can't find gochujang?

    • ANONYMOUS

    • 5/27/2020

  • So good! Great quarantine comfort food. Instead of putting the raw egg yolks in each individual serving, I turned off the heat, added a few yolks to the pan, and stirred. So rich and creamy. Ate it with some leftover tofu.

    • ANONYMOUS

    • BOULDER, CO

    • 5/12/2020

  • Made this recipe yesterday and loved it so much I'm debating making it again for dinner tonight. The sauce is definitely the star of the dish and I'm looking forward to further customizing it. Some mushrooms, tofu, water chestnuts, and whatever other vegetables you've got on hand would be great additions. Still top-notch as is, though.

    • ANONYMOUS

    • SPOKANE, WASHINGTON

    • 5/2/2020

  • I didn't add the extra butter at the end, seemed a bit ludicrous and also skipped the egg yolks. It was good! Deifnitely use fresh chewy tanuki udon instead of dry udon.

    • ANONYMOUS

    • SINGAPORE

    • 4/30/2020

  • This is 100% my favorite recipe on this site so far! It hits all the right flavors: umami, tangy, rich, and spicy with an interesting texture between the kimchi and the chewy noodles. If BA made a listicle of their "must-have recipes," this HAS to be on there

    • ANONYMOUS

    • LOS ANGELES

    • 4/5/2020

  • I like the idea of the recipe, but why raw egg? Does the author not realize that there are a lot of people who cannot consume uncooked eggs or unpasturized food products due to being immune suppressed? I'm talking about people with organ transplants, people undergoing chemotherapy treatments, etc. How about providing an alternate option to the raw egg in the recipe?

    • A LUNG TRANSLANT RECIPIENT

    • PHILADELPHIA

    • 1/25/2021

  • So sorry to leave a bad review. I love kimchi and was excited to see a recipe where I could use it in a new way. unfortunately the sour/savory combo of kimchi and butter is putrid. There's a reason Koreans don't use butter in their recipes. I hate wasting food but my partner and I could not eat more than a bite. This recipe would be 5 star if you skip all butter. It's a horrible combo. Thank you for sharing though!

    • CALIFORNIA

    • 1/7/2021

  • No joke. These are the best noodles ever. I am vegan so I used a tbps of oil instead of the butter, subbed in veggie stock, and crisped up some tofu instead of the egg. The dish was literally ready in 4 min and super flavorful. I always keep udon or rice noodles handy for when I'm starving and need something quick to eat, plus I usually have kimchi I'm my fridge so this just became a "I'm starving and haven't grocery shopped in weeks" dish.

    • KATE

    • SYRACUSE, NY

    • 12/23/2020

  • So highly recommend this recipe - amazingly satisfying and delicious! A couple modifications I’ve found really helpful: 1) only add half the kimchi and kimchi juice where they’re called for and stir the rest in at the very end - keeps some of the necessary sourness while still getting the carmelized cooked flavor 2) use the scallion whites at the beginning - chop and sauté w/the butter for a minute before adding other stuff 3) if your kimchi is super spicy, sub some of the gochuchang w/miso Also have found that this is really more like 2 serving s as a main course.

    • NEW YORK, NY

    • 12/21/2020

  • Made it pretty much as described, but minus the salt as kimchi is already very salty. One nice accidental discovery: garnish with some toasted panko; it adds a nice bit of contrasting texture. (Discovered when panko from a side dish found its way into the udon bowl...)

    • ED HAWCO

    • MONTREAL

    • 12/17/2020

  • This is one of my go-to meals. I use all kinds of noodles and substitute cheddar cheese for an egg when I'm more in the mood for that.

    • ALYSSA M

    • BROOKLYN, NY

    • 12/1/2020

  • I am so glad I decided to give this recipe a try! I searched up recipes to use gochuchang and this one popped up. I halved the gochujang since I worried it might’ve been too spicy for my family and I. Didn’t add the egg yolks as well. I followed everything else. This recipe was amazing. Right amount of spiciness (for me), salty, and bursting with flavor. I’ve already made this recipe two times in one week. It is that good. Definitely recommend for others to give it a try!

    • GRACE LIEU

    • CALIFORNIA

    • 8/16/2020

  • This was sooo good. Followed the recipe basically exactly except I forgot to get gochujang so I subbed sriracha since it was already in my fridge - seemed to work fine! I added cooked shrimp (leftover from another night) and baby bok choy which I blanched before and then threw back in at the end. Also, it's okay to eat raw egg yolks, and really isn't as crazy as other reviewers seem to be making it out to be... I put one on top to serve & then mixed it in and it added even more creamy goodness :)) Probably one of my favorite recipes I've tried.

    • GIRLPIZZA

    • RALEIGH, NC

    • 8/4/2020

  • this recipe was pretty good! i found it really benefitted (or frankly needed) a healthy squeeze of lemon juice to lift up the dish, though. you would think the kimchi would bring enough acidity but the pungency seems to get largely cooked off during the cooking process. my recommendation: don't skimp on the scallions. the brightness is so essential, i found myself wishing i had cut some more!

    • SAN DIEGO

    • 7/18/2020

  • i love this recipe but i’m super spice averse. i made it today with miso paste instead of gochujang and it was still extremely delicious and a bit spicy from the kimchi! i also add mushrooms if i want some extra vegetables :)

    • MONETMIGNON

    • NEW ORLEANS

    • 6/10/2020

  • do you think this would work with sriracha or sambal oelek if I can't find gochujang?

    • 5/27/2020

  • So good! Great quarantine comfort food. Instead of putting the raw egg yolks in each individual serving, I turned off the heat, added a few yolks to the pan, and stirred. So rich and creamy. Ate it with some leftover tofu.

    • ELPO1754

    • BOULDER, CO

    • 5/12/2020

  • Made this recipe yesterday and loved it so much I'm debating making it again for dinner tonight. The sauce is definitely the star of the dish and I'm looking forward to further customizing it. Some mushrooms, tofu, water chestnuts, and whatever other vegetables you've got on hand would be great additions. Still top-notch as is, though.

    • INVADETHECITY

    • SPOKANE, WASHINGTON

    • 5/2/2020

  • I didn't add the extra butter at the end, seemed a bit ludicrous and also skipped the egg yolks. It was good! Deifnitely use fresh chewy tanuki udon instead of dry udon.

    • SINGAPORE

    • 4/30/2020

  • This is 100% my favorite recipe on this site so far! It hits all the right flavors: umami, tangy, rich, and spicy with an interesting texture between the kimchi and the chewy noodles. If BA made a listicle of their "must-have recipes," this HAS to be on there

    • ANGELA22449

    • LOS ANGELES

    • 4/5/2020

  • My favorite recipe in the whole world. Its perfect. Thats all

    • LILIANA.ELIZA

    • SEATTLE, WA

    • 4/2/2020

  • This is amazingggg and perfect for any dinner party. So easy, creamy and impressive for guests!

    • CAITLIN57

    • NAPA

    • 3/31/2020

  • Incredible! I’ve made this twice. Like another user the yolk doesn’t make sense so I added a fried egg with a runny yolk. Makes it so creamy! The first time I made it as is and felt all the butter wasn’t necessary. Second time I used a bit of oil for step one and didn’t notice any difference and found it to be healthier without all the extra butter. Amazing and easy recipe!

    • SIMSIM060

    • ANN ARBOR, MI

    • 3/23/2020

  • Made this today and it was incredible! Much love from Oslo, in Norway 🤤

    • SABRINA VIDAL

    • NORWAY

    • 3/19/2020

  • I will make this again provided I can find udon noodles because I was trying to make do with what I had and instead used udon.....it did not quite work. I do not recco as a replacement. but that's on me. lovely sauce so yum!

    • TORONTO

    • 3/18/2020

  • This was very easy to make and was extremely flavorful. I made this for a dinner party and everyone loved it.

    • JPM684

    • BOSTON

    • 3/13/2020

  • there's been a few times where i've felt like i had no food and suddenly remembered this recipe and been so freaking happy. it comes together so fast and with so much much flavour. so satisfying that you almost feel like you're cheating and you kinda feel like a witch for turning "i dont have anything to cook" into such a delicious dinner.

    • 3/6/2020

  • Recipe came out great. I pre-measured the ingredients because this dish comes together fast and needs a lot of stirring. The only change I made was halving the amount of gochujang to compensate for spicy kimchi.

    • PLCALV1970

    • FL

    • 1/18/2020

  • This is such a delicious recipe. I’ve found that the recipe yields a lot more sauce I actually need to coat the noodles. Sometimes I’ll make the recipe as is, save the remaining sauce and use it again for a quick lunch, since I use single packs of frozen udon (around 0.5lbs each.) For a quick meal for one, I use one package of noodles, and then about 1/4 cup kimchi, 1/2 tbsp gochujang, 2tbsp butter divided. For chicken broth I add a dab of better than bouillon to the gochujang to fry, then add water and kimchi juice as needed to get the right sauce consistency. Easy and indulgent :)

    • SARAH GRIMES

    • MINNEAPOLIS

    • 1/6/2020

  • Such a great recipe! This has definitely become part of my rotation. Pro tip: skip the egg yolk, make like the Koreans and put a slice of mozzarella on top. So satisfying.

    • BETHANY FEHRINGER

    • DENVER

    • 12/14/2019

  • This dish was really easy and quick to make and delicious!

    • SAMITAAL

    • BRUSSELS

    • 11/7/2019

  • This was perfect! The butter really mellows out the spice and combined with the egg yolk makes the sauce super silky. I added in some green beans I had lying around and I really liked the sweetness they added! I'll definitely be making this again.

    • LEIGH GREENBERG

    • 7/23/2019

  • Loved this, especially with the raw egg yolk to serve (and all the butter made it super silky and evened out the spice and sourness). After reading reviews I doubled the amount of kimchi as suggested. I also added thinly sliced shiitake mushrooms and blanched Asian greens. My SO isn’t super into kimchi stew so I’m stoked he really liked this, gonna make it whenever I have a kimchi craving. Love that you can do it in less than half an hour too.

    • SOYABEANBB

    • AUSTRALIA

    • 6/24/2019

  • I really liked these. Sounds strange, but it almost had a mac and cheese flavor with all of the fat from the butter. Next time I might add tofu or chicken. My husband thought it was sort of basic, but that's not necessarily a bad thing, really.

    • THERITUALS

    • LOS ANGELES, CA

    • 6/10/2019

  • Just finished making this for my husband and I, and it’s legit all our fave things. Always looking for new ways to use udon noodles, and this did not disappoint. My only thing I did was sautéed the green onions with the kimchi and then topped it with the top of the green onions.

    • ECHOEDB

    • CHICAGO

    • 6/6/2019

  • I've never cooked with these ingredients before so I was a little nervous, but it came out SO GOOD. Such great flavor and the easiest recipe. Love it.

    • ELIZABETH FOGARTY

    • NEW JERSEY

    • 6/1/2019

  • I've made this twice in the 2 short weeks since I found the recipe & it's delicious. Since I pretty much eyeball it when I cook I probably do use more than the specified 1cup of kimchi & it's been great. Side note to Anonymous in Brooklyn: YES the yolks are raw (pretty much like an over easy fried egg) but the trick is to drop it right onto the hot noodles & stir it in, which does as much cooking as is needed. Yummy and creamy and delicious - like a good carbonara. And I did not die!

    • LADYDEI775177

    • UPSTATE NY

    • 11/14/2018

  • Extremely, surprisingly delicious. Doubled the kimchi and the noodles, and we are happily stuffed.

    • BRITGOLDEN

    • BALTIMORE, MD

    • 11/4/2018

  • 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

  • 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!

    • DOORYARDROSES

    • 5/3/2018

  • 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.

    • JENBIG

    • BROOKLYN

    • 4/17/2018

  • 10/10 would make again, super tasty, luscious texture. Don't make excuses just make kimchi udon.

    • KELSEYNISH8762

    • 4/17/2018

  • 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

    • 12/4/2017

  • This was delicious, really enjoyed how the flavours came together. Easy to stock ingredients too so you can make it again and again.

    • GREEKSTREET

    • 11/15/2017

  • I 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.

    • HOPGODDESS_R

    • MASSACHUSETTS

    • 11/11/2017


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