If you are craving a bowl of comfort that bursts with vibrant flavors, the Kimchi Udon with Scallions Recipe is just what you need. This dish masterfully combines chewy udon noodles with the tangy, spicy kick of kimchi, all brought together with a luscious sauce that sings with umami. The scallions add a fresh snap, making each bite lively and refreshing. Whether you’re looking for a quick weeknight dinner or a dish to impress your foodie friends, this recipe is a delightful fusion of Korean boldness and Japanese noodle goodness that you will want to make over and over again.
Ingredients You’ll Need
This recipe shines because of its simple yet carefully chosen ingredients. Each component adds a distinct flavor or texture that, when combined, creates an irresistibly balanced bowl of Kimchi Udon with Scallions.
- Vacuum-sealed udon noodles (14 ounces): These thick, chewy noodles are the perfect base for soaking up all the savory sauce.
- Chopped kimchi with 2 tablespoons kimchi brine (1 cup): The star ingredient, delivering tangy spice and a fermented depth unmatched by any condiment.
- Vegetable oil (1 tablespoon): Helps sauté the garlic and kimchi, enhancing flavors without overpowering.
- Unsalted butter (1 tablespoon): Adds richness and a silky mouthfeel that balances the acidity of the kimchi.
- Minced garlic (2 cloves): Brings a fragrant warmth that complements the spicy kick perfectly.
- Gochujang (1 tablespoon): This fermented chili paste amps up the dish with a smoky heat and a bit of sweetness.
- Soy sauce (1 tablespoon): For savory depth and a subtle saltiness that rounds out the flavors.
- Rice vinegar (1 teaspoon): Adds a mild tang to brighten up the dish.
- Sugar (1 teaspoon): Balances the acidity and spice with a touch of sweetness.
- Thinly sliced scallions (2): Fresh and crisp, these green gems add color and a mild onion flavor.
- Large egg (optional): A soft-fried or soft-boiled egg brings luscious richness and makes the meal more satisfying.
- Toasted sesame seeds (for garnish): Adds a nutty crunch and aromatic finish.
How to Make Kimchi Udon with Scallions Recipe
Step 1: Prepare the Udon Noodles
If you’re using dried or frozen udon, cook them according to the package directions until just tender. For vacuum-sealed noodles, simply place them in a bowl and pour hot water over them to loosen, then drain well. This step ensures your noodles are perfectly soft and ready to soak up the flavors of the sauce.
Step 2: Sauté the Garlic and Kimchi
Heat the vegetable oil and unsalted butter together in a large skillet over medium heat. Once melted and warm, add the minced garlic and cook until fragrant, about 30 seconds to a minute. Then, stir in the chopped kimchi and cook for a few minutes to slightly caramelize it. This deepens the kimchi’s flavor, giving your udon a rich, complex base.
Step 3: Build the Flavorful Sauce
Add the gochujang, soy sauce, rice vinegar, sugar, and kimchi brine to the skillet. Stir everything together to create a vibrant, tangy, and spicy sauce that will coat the noodles beautifully. The kimchi brine is essential here as it carries the signature kick and depth of fermented goodness.
Step 4: Toss in the Udon
Add the drained udon noodles to the skillet and use tongs to toss everything until the noodles are evenly coated with the sauce. Let the noodles cook with the sauce for an additional 1-2 minutes so they can absorb every bit of flavor and heat through.
Step 5: Add the Egg (Optional)
If you like, push the noodles to one side and fry an egg gently in the same pan, or serve the dish topped with a soft-boiled egg. The egg adds luxurious texture and mellows the spice, making the dish even more comforting.
Step 6: Garnish and Serve
Remove the skillet from heat and sprinkle the udon generously with thinly sliced scallions and toasted sesame seeds. These finishing touches add freshness and a pleasant crunch that brighten the entire dish.
How to Serve Kimchi Udon with Scallions Recipe
Garnishes
Besides the scallions and sesame seeds called for in the recipe, you can add a drizzle of toasted sesame oil or a small sprinkle of crushed red pepper flakes if you crave extra heat. Thin strips of nori or a few sprigs of fresh cilantro also make lovely, flavorful garnishes that bring more dimension to the plate.
Side Dishes
This dish pairs wonderfully with simple Korean sides like kimchi pancakes or a fresh cucumber salad with sesame dressing. A bowl of miso soup or steamed edamame can also complement the spicy, savory flavors while rounding out the meal beautifully.
Creative Ways to Present
For a fun twist, serve the Kimchi Udon with Scallions Recipe in shallow, wide bowls to show off the vibrant colors and textures. Adding a perfectly fried egg on top creates a stunning visual centerpiece. Alternatively, present it family-style in a large skillet at the table, encouraging everyone to dig in and share the warmth.
Make Ahead and Storage
Storing Leftovers
Leftover Kimchi Udon with Scallions can be stored in an airtight container in the refrigerator for up to 2 days. Keep the garnishes separate if possible, especially the egg if you used one, to maintain their texture and freshness.
Freezing
Because of the delicate texture of the udon and the fresh scallions, freezing this dish is not recommended. The noodles can become mushy when thawed, and the scallions lose their crispness.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or broth to prevent sticking and to refresh the noodles. Stir occasionally until warmed through. Avoid microwaving if possible, as it can unevenly heat the dish and toughen the noodles.
FAQs
Can I use dried kimchi instead of fresh kimchi?
Fresh kimchi is best for this recipe as it provides the necessary tang and texture. Dried or packaged kimchi without liquid likely won’t give you the same depth of flavor or the kimchi brine needed for the sauce.
Is there a substitute for gochujang?
If you can’t find gochujang, a mix of chili paste or Sriracha combined with a touch of miso paste can work in a pinch to mimic the spicy and fermented qualities.
Can I make this recipe vegan?
Absolutely! Simply omit the egg and ensure your kimchi is vegetarian (some contain fish sauce). You can also replace butter with plant-based margarine or extra vegetable oil for richness.
How spicy is this dish?
The heat level in Kimchi Udon with Scallions Recipe is moderate and can be adjusted by adding more or less gochujang and kimchi brine. Feel free to tailor it according to your spice tolerance!
What if I don’t have vacuum-sealed udon noodles?
Frozen, fresh, or dried udon noodles all work great. Just cook them according to package instructions before adding to the sauce, making sure they are tender yet springy for the perfect texture.
Final Thoughts
Trust me when I say that this Kimchi Udon with Scallions Recipe will quickly become a go-to favorite in your kitchen. It combines ease, bold flavors, and satisfying textures in a way that feels both comforting and exciting. Whether you’re new to Korean-inspired cooking or a longtime lover of fermented goodness, this dish is a delicious and approachable way to enjoy noodles with a spicy, tangy twist. Get ready to savor every bite and maybe even fall in love with udon all over again!
Print
Kimchi Udon with Scallions Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Kimchi Udon with Scallions is a flavorful Korean-inspired main course that combines chewy udon noodles with tangy, spicy kimchi in a savory gochujang sauce. Enhanced with garlic, soy sauce, and a hint of sweetness, this quick stovetop dish is topped with fresh scallions, toasted sesame seeds, and an optional egg for extra richness and protein.
Ingredients
Main Ingredients
- 14 ounces vacuum-sealed udon noodles
- 1 cup chopped kimchi with 2 tablespoons kimchi brine
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 2 scallions, thinly sliced
- 1 large egg (optional)
- Toasted sesame seeds for garnish
Instructions
- Prepare the Udon Noodles: If using frozen or dried udon, cook according to package directions. For vacuum-sealed fresh udon, place noodles in a bowl, pour hot water over them to loosen, then drain thoroughly.
- Sauté Aromatics and Kimchi: Heat vegetable oil and unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Stir in the chopped kimchi and cook for 3 to 4 minutes until it begins to caramelize slightly.
- Add Seasonings: Mix in the gochujang, soy sauce, rice vinegar, sugar, and kimchi brine, stirring well to combine all flavors into the kimchi mixture.
- Toss in the Noodles: Add the drained udon noodles to the skillet and toss thoroughly until the noodles are evenly coated with the kimchi sauce. Cook for an additional 1 to 2 minutes to heat the noodles through.
- Cook the Egg (Optional): If desired, push the noodles to one side of the pan and gently fry the egg in the same skillet until the whites are set but yolk remains runny. Alternatively, serve the noodles topped with a soft-boiled egg.
- Garnish and Serve: Remove the skillet from heat. Sprinkle the noodles with thinly sliced scallions and toasted sesame seeds before serving hot.
Notes
- Adjust the spiciness by adding more gochujang or extra kimchi brine to your taste.
- For richer flavor, stir in a splash of cream or an additional small pat of butter just before serving.
- Ensure to drain the udon noodles well to prevent excess water diluting the sauce.
- Using vegetarian kimchi makes this dish suitable for vegetarian diets.
