Kimchi Udon with Scallions

May 27, 2019 | 1 min read
Iron-Rich Meals Iron-Rich Snacks
Kimchi Udon with Scallions

Ingredients

Ingredients: 

1 Lucky Iron Fish

1/2 cup unsalted butter

2 cups finely chopped kimchi, plus 1 cup kimchi juice

4 tablespoons gochujang (Korean hot pepper paste)

2 cups low-sodium chicken broth⠀(or veg broth!)

2 pounds fresh or frozen udon noodles

Kosher salt

8 large egg yolks, room temperature

6 scallions, white and pale-green parts only, thinly sliced on a diagonal

2 tablespoons toasted sesame seeds

 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.

 

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