Stir-Fried Buttered Kimchi Udon

by Su Scott, featured in Pocha: Simple Korean Food From The Streets Of Seoul

Published by Quadrille

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Introduction

Kimchi is such a versatile ingredient that can really add impact to a dish with hardly any effort. Besides, Korean homes are never without kimchi in various stages of fermentation.

Over-ripe, sour-tasting kimchi is best suited to this dish; when softened in butter, its sharp, pungent edge mellows and as the cabbage cooks down, its floppy texture becomes more livened with a pleasant bite. The flavours of kimchi carried by lip-glossing fat are rich and luscious, kissing the bouncy noodles beautifully. Sprinkled greedily here are flakes of crunchy, salty-sweet seaweed that disappear into the depths of the tangy kimchi; the softness of the seaweed crumbs remain in the back palate, humming with notes of the gentle ocean.

It is a deliciously self-caring lunch for one, which can easily be multiplied for a larger crowd.

Kimchi is such a versatile ingredient that can really add impact to a dish with hardly any effort. Besides, Korean homes are never without kimchi in various stages of fermentation.

It is a deliciously self-caring lunch for one, which can easily be multiplied for a larger crowd.

As featured in

Pocha: Simple Korean Food From The Streets Of Seoul

Image of Su Scott's Stir Fried Buttered Kimchi Udon — Photo by Toby Scott

Ingredients

Serves: 1

Metric Cups

1 serving of frozen udon noodles
20 grams unsalted butter
1 spring onion (sliced)
1 garlic clove (minced)
100 grams ripe cabbage kimchi (roughly chopped)
½ teaspoon golden granulated sugar
¼ teaspoon freshly cracked black pepper
1 teaspoon mirin
1 tablespoon soy sauce
1 tablespoon perilla oil
sea salt flakes (to taste)

TO SERVE

1 soft-boiled egg (halved)
2 tablespoons gim jaban (crumbled toasted seasoned seaweed)
½ teaspoon toasted white sesame seeds (lightly crushed)
a pinch of chilli powder (optional)

1 serving of frozen udon noodles
¾ ounce unsalted butter
1 scallion (sliced)
1 garlic clove (minced)
3½ ounces ripe cabbage kimchi (roughly chopped)
½ teaspoon golden granulated sugar
¼ teaspoon freshly cracked black pepper
1 teaspoon mirin
1 tablespoon soy sauce
1 tablespoon perilla oil
sea salt flakes (to taste)

TO SERVE

1 soft-boiled egg (halved)
2 tablespoons gim jaban (crumbled toasted seasoned seaweed)
½ teaspoon toasted white sesame seeds (lightly crushed)
a pinch of chili powder (optional)

Method

Stir-Fried Buttered Kimchi Udon is a guest recipe by Su Scott so we are not able to answer questions regarding this recipe

Soak the frozen udon noodles in just-boiled water for 1 minute to loosen. Drain and rinse in cold water before draining fully. Set aside. Now is a good time to boil the egg, too.
Melt the butter in a wok or sauté pan over a medium heat. Add the spring onion and garlic. Once the pan starts to sizzle and smells very fragrant, stir in the kimchi, sugar and black pepper. Lower the heat a touch and sauté for 5 minutes to soften the kimchi, stirring occasionally. Add the mirin and continue cooking for a further 1 minute until the kimchi is softened.
Increase the heat to high and swiftly stir in the udon noodles. Pour the soy sauce along the edge of the pan. Add the perilla oil and stir-fry for 2 minutes until everything is well combined and the noodles are cooked. Check for seasoning and adjust it with a pinch of salt, if necessary.
Remove from the heat and transfer to your favourite bowl. Top with the soft-boiled egg and gim jaban. Scatter with the crushed sesame seeds and a pinch of chilli powder, if using.

Soak the frozen udon noodles in just-boiled water for 1 minute to loosen. Drain and rinse in cold water before draining fully. Set aside. Now is a good time to boil the egg, too.
Melt the butter in a wok or sauté pan over a medium heat. Add the scallion and garlic. Once the pan starts to sizzle and smells very fragrant, stir in the kimchi, sugar and black pepper. Lower the heat a touch and sauté for 5 minutes to soften the kimchi, stirring occasionally. Add the mirin and continue cooking for a further 1 minute until the kimchi is softened.
Increase the heat to high and swiftly stir in the udon noodles. Pour the soy sauce along the edge of the pan. Add the perilla oil and stir-fry for 2 minutes until everything is well combined and the noodles are cooked. Check for seasoning and adjust it with a pinch of salt, if necessary.
Remove from the heat and transfer to your favourite bowl. Top with the soft-boiled egg and gim jaban. Scatter with the crushed sesame seeds and a pinch of chili powder, if using.