Kimchi Udon

5 from 1 vote

This umami kimchi udon recipe is such a delicious easy weekday lunch. The salty, delicious Kimchi flavor paired with the creamy texture of an egg coated on the chewy udon noodles makes a truly mouthwatering recipe.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: korean

Diet: Low Calorie, Low Fat

Servings:

Calories: 390kcal

Author: Clara

Ingredients

⅓ cup Kimchi (Chopped, plus some kimchi juice)
4 oz Chicken Thigh
1 tablespoon Gochujang
¼ cup Chicken Stock (Or water)
1 tablespoon Onions (Chopped)
½ pack Udon
1 clove Garlic
1 teaspoon Sugar
1 Egg (Poached - I used sous vide but there are other methods)
1 Scallion (For garnish)

Instructions

Poach the egg – Begin to make poached egg. I made mine using the sous vide method, cooking it at 75 Celsius for 13.5 minutes. See this article about sous-vide poached eggs for more info.
Cook the udon – In a different pot, cook half pack of Udon noodles, drain and set aside.
Cook the chicken – Cut the chicken into bite-sized pieces and season with salt and pepper. Heat a frying pan on medium-high heat, spray skillet with cooking spray, and add the chicken pieces in a single layer. Cook for about 3-4 minutes on each side.
Sauté the aromatics – Once the other side of the chicken is cooking, add in the garlic, onions, and kimchi. Cook for about 1-2 minutes, or until fragrant.
Make the sauce – Add the gochujang and stock to the pot and stir thoroughly.
Toss in the noodles – Toss in Udon noodles and stir. Add in the kimchi juice at this time to help boost the flavor and deglaze the pan. If you don't have any kimchi juice, water works as well.
Garnish and serve – Top with poached eggs and scallions and enjoy your kimchi udon!

Notes

Substitutions and Variations

For a spicier kick – For a spicier dish, add half a teaspoon of gochugaru, or red pepper flakes, into the dish

Make it creamy – Add a splash of milk into the sauce for a creamier texture

Expert Tips

To heighten flavor of kimchi – If kimchi not 2 weeks old yet, leave out at room temperature overnight to help heighten flavors. Given the kimchi is fermented already, it's safe to do so from a food safety perspective.

Opt for frozen udon vs vacuum – tends to be fresher so is able to soak of the flavors of the sauce better

Nutrition