In case you hadn’t noticed, it’s been hot. Really hot.
Even I, a fan of heat, turned on my air conditioner one afternoon last week. While I was being chill, I figured I should come up with some ideas on how to keep cool in the kitchen during the next heat wave.
One idea is to eat spicy foods so you raise your internal temperature. Sounds counterproductive, but no. When this happens, you sweat and that’s gonna cool you off. Especially if you’re sitting in front of a fan.
This is a spicy and easy-to-make bowl of noodles. I found that I didn’t have the right colour of sesame seeds, and was missing the gochujang (a spicy, fermented red pepper paste from Korea) called for, but decided not to sweat it (see what I did there?) and improvised instead.
First thing, get your udon noodles and cook them.
Get the kimchi…
…and chop it into smaller pieces.
Slice some green onions too.
Heat your frypan and add some butter, then the kimchi. (I added some miso and some maple syrup to fake my way out of not having the gochujang.)
After heating the kimchi for 4 minutes, pour in the chicken stock.
Simmer to reduce the sauce.
Drain the noodles…
…then add the noodles and some more butter to the kimchi sauce.
Toss all that together.
The recipe calls for a room temperature egg yolk to be placed on top of the noodles, but no. I poached an egg and placed that on the noodles, then sprinkled green onions and black sesame seeds over.
Kimchi Udon with Scallions.
Here’s the original recipe:
Kimchi Udon with Scallions
Active Time: 20 min
Total Time: 20 min
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.
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
4 large egg yolks, room temperature
3 scallions, white and pale-green parts only, thinly sliced on a diagonal
1 tablespoon toasted sesame seeds
Heat 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.
Meanwhile, boil noodles according to package directions.
Using 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.