• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

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.

• 5 tablespoons unsalted butter, divided
• 1 cup finely chopped kimchi, plus 1/3 cup kimchi juice
• 2 tablespoons gochujang (Korean hot pepper paste)
• 1/2 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

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