· 5 tablespoons unsalted butter, divided· 1 cup finely chopped kimchi, plus ⅓ cup kimchi juice· 2 tablespoons gochujang (Korean hot pepper paste)· ½ 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
Step 1Heat 2 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.Step 2Meanwhile, boil noodles according to package directions.Step 3Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. 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.