Kimchi udon is super decadent and super easy to make! Tangy from the kimchi, rich from the butter and mayo, fresh from the green onions, I love it! I was inspired by this tasting table’s recipe for Mentaiko Udon which has fish eggs. This version leaves them out, but adds in a fried egg.
I am not sure if this is a Japanese or Korean dish or fusion, so I’ll add it to both categories. Online Japanese is mentioned more often, but kimchi is a Korean ingredient.
I am not sure if I’ve mentioned this before, but I have found kimchi at Whole Foods that is vegetarian and what I use in all our kimchi dishes. The frozen udon I got at a Korean market and it is great!
This will make 2-3 portions depending on how much you want. It is pretty rich, so you fill up fast!
2 tablespoons butter
1/4 cup kimchi juice (this is all I could get out of my jar and a half, you can use more!)
1 cup kimchi chopped
1 teaspoon gochujang paste or other spicy sauce like srirachi
1 tablespoon mayo (Japanese preferred)
2 bricks of frozen udon noodles
2-3 eggs (1 per person)
Butter or oil
Green onions sliced
Toasted sesame seeds
Roasted seaweed (optional-we had tempura seaweed and used that, but I didn’t find it a must)
- Melt butter in a skillet with the kimchi juice, kimchi, and gochujang paste. Cook for a few minutes. Then add the mayo and mix thoroughly.
- Meanwhile boil a big pot of water and then add the frozen udon noodles. Cook just until the noodles are separated and chewy. Toss with the kimchi mixture.
- Fry the eggs in a little butter or oil.
- Top udon with a fried egg, green onions, toasted sesame seeds and roasted seaweed.