Log in

…

Log in

Kimchi Udon With Scallions

1/3

Kimchi Udon With Scallions

2/3

Kimchi Udon With Scallions

3/3

By bon appétit

Kimchi Udon With Scallions

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.

Updated at: Wed, 07 Feb 2024 13:58:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

59

Moderate

Glycemic Load

37

High

Nutrition per serving

Calories490.9 kcal (25%)

Total Fat21.5 g (31%)

Carbs63 g (24%)

Sugars3.9 g (4%)

Protein15.7 g (31%)

Sodium922.4 mg (46%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5 tablespoonsunsalted butter

1 cupkimchi

finely chopped, plus 1/3 cup kimchi juice

2 tablespoonsgochujang

korean hot pepper paste

½ cuplow-sodium chicken broth

1 poundudon noodles

fresh, or frozen

large, room temperature

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

1 tablespoontoasted sesame seeds

Instructions

View on bon appétit

↑Support creators by visiting their site 😊

Notes

11 liked

2 disliked

Easy

Under 30 minutes

Delicious

Spicy

Bland

M W· 2 years ago

Great. Don't skip the egg yolks at the end.

Louisa Dollimore· 2 years ago

Under 30 minutes

Fab! Our go-to easy weeknight meal.

Alana Le· 2 years ago

Under 30 minutes

I love this recipe. I definitely recommend the raw egg yolk on top as suggested by the recipe though, otherwise it's a mostly just straightforward kimchi flavor. One of my favorite go-to quick dinners though.

CharChar ✨· 2 years ago

Under 30 minutes

It was OK. I agree with other people reviewing this dish, something is missing as all that comes through is the spice. Do any Korean cooks have ideas on what to add?

It was OK. I agree with other people reviewing this dish, something is missing as all that comes through is the spice.

Do any Korean cooks have ideas on what to add?

Dana :)· 3 years ago

Something was off about this recipe - it just didn’t come together for me. Maybe it was too acidic from the kimchi? The butter smooths it out but it felt lacking in umami. Not a fan.