I've been on a kimchi binge (see Kimchi Turkey Melt) lately. I had never really had it let alone cook with it before but I have really taken to a liking. As I explained in my other post, kimchi is a traditional Korean dish made of fermented vegetables. The one I used was fermented napa cabbage and radishes from Trader Joe's, which I hope they keep stocked forever.
This recipe is really easy to make and takes about 15 minutes from start to end, perfect for weeknights. As I did with the kimchi turkey melt, I decided to add 1/2 an avocado (not pictured) to my serving just to give it something fresh. I really recommend it but it's not necessary.
Ingredients:
4-5 tbsp butter
1 cup chopped kimchi
1/3 cup kimchi juice
2 tbsp gochujang (you can substitute for Sriracha)
1/2 cup chicken or vegetable broth (I use chicken)
1 lb fresh or frozen udon
salt
4 egg yolks (or 1 yolk per serving)
3 scallions, chopped (white and pale green only)
1 tbsp toasted sesame seeds
1 avocado (1/4 per serving, optional)
Directions:
In a medium skillet, melt 2-3 tbsp butter over medium-high heat. Add kimchi and gochujang and cook until caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer, cooking until the liquid is sightly reduced, about 3 minutes. Meanwhile, boil noodles according to package instructions. Transfer noodles to skillet and add remaining butter, cooking and tossing often until the sauce coats the noodles. Season with salt if necessary. Divide noodles among bowls and top each serving with egg yolk, scallions, sesame seeds, and avocado.
Recipe from Bon Appetit.