Modified, from Bon Appetit
Serves 2-3
Ingredients:
2 servings of dry udon noodles or 3/4lb fresh noodles, prepared according to instructions
2 T shallot oil
1 1/2 C finely chopped kimchi
1 T gochujang
1 C kimchi juice
1/2 t chicken better than bouillon
2 T butter
3 scallions, finely sliced on diagonal
Toasted sesame seeds
1 gently fried or poached egg per serving
Methodology:
Heat the shallot oil in a large skillet over medium heat. Add the kimchi and gochujang and cook, stirring, until the kimchi softens and the gochujang caramelizes a bit, about 4 minutes. Add kimchi juice and better than bouillon and cook until reduced, about 3 minutes.
Add the drained noodles and the butter and toss until the sauce thickens and coats the noodles, about 2 minutes.
Serve, topped with scallions, sesame seeds and egg.
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