Kimchi Udon with Scallions

 

This Kimchi Udon with Scallions recipe makes 8 servings- perfect for the whole family with plenty of leftovers to last you the week.  
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Not only will this recipe have the whole family raving, but using it with the Lucky Iron Fish will give you your daily iron boost too. 

Ingredients: ⠀⠀⠀

• 1 Lucky Iron Fish⠀⠀
• 1/2 cup unsalted butter⠀⠀
• 2 cups finely chopped kimchi, plus 1 cup kimchi juice⠀⠀
• 4 tablespoons gochujang (Korean hot pepper paste)⠀⠀
• 2 cups low-sodium chicken broth⠀(or veg broth!)⠀⠀
• 2 pounds fresh or frozen udon noodles⠀⠀
• Kosher salt⠀
• 8 large egg yolks, room temperature⠀⠀
• 6 scallions, white and pale-green parts only, thinly sliced on a diagonal⠀⠀
• 2 tablespoons toasted sesame seeds⠀

Directions

• Boil broth for 10 minutes using the Lucky Iron Fish + a little bit of acid⠀
• Heat 4 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.⠀⠀
• Meanwhile, boil noodles according to package directions.⠀⠀
• Using tongs, transfer noodles to skillet and add remaining 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.⠀