Directions
- Boil broth for 10 minutes using the Lucky Iron Fish + a little bit of acid.
- Heat 4 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.
- Meanwhile, boil noodles according to package directions.
- Using tongs, transfer noodles to skillet and add remaining 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.
