Active Time
20 minutes
Total Time
20 minutes
Since its publication in 2016, this kimchi udon recipe has cemented its status as a weeknight superhero. Complete with bouncy udon noodles, buttery kimchi sauce, and a glossy egg yolk on top, this noodle bowl looks and feels extremely luxe. You’d probably never guess it’s ready in just 20 minutes.
Whether you use frozen or fresh udon noodles doesn’t really matter, because this recipe is all about the sauce. The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful, you’ll want to play it over and over again. Caramelizing the kimchi in butter tempers its funky, fermented flavor, while gochujang brings sweet, fruity heat. Add chicken broth and kimchi juice to the pan and let all the flavors concentrate, resulting in a slightly spicy udon sauce with deep complexity.
When you’re ready to dive in, use your chopsticks to pierce the egg yolk and let the velvety cascade coat the noodles. But feel free to forgo if you’re squeamish about raw egg yolks.
Ingredients
4 Servings
5
1
2
½
1
4
3
1
Preparation
Step 1
Heat 2 Tbsp. unsalted butter in a large skillet over medium-high. Add 1 cup finely chopped kimchi and 2 Tbsp. gochujang (Korean hot pepper paste) and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add ½ cup low-sodium chicken broth and ⅓ cup kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
Step 2
Meanwhile, boil 1 lb. fresh or frozen udon noodles according to package directions.
Step 3
Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. unsalted butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with kosher salt, if needed. Divide among bowls and top with 4 large egg yolks, room temperature, 3 scallions, white and pale-green parts only, thinly sliced on a diagonal, and 1 tbsp. toasted sesame seeds.
Nutrition Per Serving
Leave a Review
Reviews (137)
Back to TopThis was delicious! For all my fellow vegetarians out there, I subbed 1/2 tsp of Better than Bullion Vegetable Bullion mixed in 4oz of water instead of 1/2 cup of chicken broth, and it was delicious. (You could also use 1/2 cup or 4oz of veggie broth, I just had the bullion on hand.) I was hesitant to try the raw egg yolk as I'd never had one before, but I did some research and learned the risk of food poisoning is very low, and it was delicious! It added a lot to the dish.
Yasmin
Richmond, VA
2/28/2024
Yeah, this was delicious. Super easy, very riffable (I added pan-fried tofu for some more protein, but I'm sure it would be great with shrimp, chicken, mushrooms, etc), and I love that there's a recipe from Bon Appetit where I can get every ingredient on one Trader Joe's run (used their shelf-stable wheat noodles instead of udon). Highly, highly recommend it; this will be a weeknight staple from now on.
Nick
Phoenix
2/18/2024
Good lord. This was easy, cheap, and DELICIOUS. A fat lovers dream! Yum yum YUM!
Ivey Jane
Brooklyn
2/18/2024
I’ve started calling this Korean Carbonara, becuase it has the same perfect noodly-creamy-bright trio that a traditional carbonara does well, all without meat! I love kimchi and was shocked at the transformation of flavor that happens when it gets pan fried with the butter. As someone who does not usually eat egg, when I say 5 stars-make no changes-I mean it wholeheartedly. This will be something I make the rest of my life.
Ali
Seattle, WA
2/18/2024
too much butter gives it a gross mac n cheese taste not a good idea- wouldnt make again
Anonymous
5/13/2023
This is the best thing I have ever eaten. Make it now.
giantspiders
South Bend, IN
11/11/2022
For folks who need to keep saturated fats and heart attack risking foods to a minimum, do you have suggestions to substitute the butter and egg yolks? Also substitute for gochujang, which I’ve never heard of. Thanks!
Anonymous
10/18/2022
Advice, please! My kimchi has only a tiny bit (a tablespoon?) of liquid. Any substitution suggestions?
Jane Liz G
Cincinnati
10/11/2022
Insanely good. I quartered the recipe since it was just for me, and eyeballed the liquids but it worked out great. The butter smooths out the acidity of the kimchi, so I added a squeeze of lemon to bring some of that back in and I also added cilantro because it’s impossible to go wrong there. Don’t skip the egg yolk! This will immediately become part of my weekly meal repertoire.
Margo Preillovic
Baltimore, Maryland
5/24/2022
I have made this dish 4 times in the last year and each time my guests rave and want to know how to make the dish. Absolutely delicious.
Claude
Minneapolis
3/23/2022
First time making this! I didn't cut up the kimchi, just threw whole pieces in the pan with the butter and gochujang. I used tofu Shirakawa angel hair noodles and beef broth instead of chicken broth. I did add the raw egg yolk since it's cooked by the broth when mixed. I thought this was a great quick dish to make! I would make again.
Chelsea
Chicago
2/10/2022
Love how quick and tasty this is to make! First time I made this, I stirred the raw egg until it cooked through. It gave a bit of a Mac & Cheese vibe which I didn't enjoy. But the subsequent times I've made it, I've topped it with a soft boiled egg. Can't wait to try with fresh or frozen udon and love a reader's suggestion to add mushrooms. I've halved the recipe and used 90g of dry udon for a single serve. 1 tsp of gochujang was sufficient for me, figuring I could add more later if needed. I used chickpea broth instead of chicken broth. But I've also used white wine which works in a pinch.
Rookie
Australia
1/28/2022
So good! I didn’t have any gochujang paste, so I used a big squeeze of sriracha and a spoonful of chili garlic sauce. I’m sure this changed the flavor profile a bit, but it was delicious. I topped with some leftover fried tofu and a fried egg. A satisfying bowl of goodness.
Anonymous
1/8/2022
I made this while living in Vancouver and had access to fresh, chewy noodles. Yum!
Taylor
12/8/2021
This is my favorite dish ever!!! It's as delicious without the egg and I love to add mushrooms
Anonymous
X
11/11/2021