Korean
One-Pot Kimchi Udon
Chopped kimchi, gochujang, and broth simmer with thick udon until the noodles are soft and the broth tastes fermented, not just hot.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Photo: stu_spivack (CC BY-SA). Source
Why you’ll love it
- Ripe kimchi, not a fresh jar that tastes only of salt.
- Udon cooks in the broth.
- An egg on top is the protein.
- Butter is the trick that rounds the chili.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Boil the eggs for 7 minutes, cool them in cold water, and peel them while the broth starts.
- 2
Simmer kimchi, gochujang, soy sauce, sugar, and broth for 5 minutes.
- 3
Add the udon and cook until the noodles are hot and tender, about 4 minutes. Stir in the butter.
- 4
Divide among bowls. Top with scallions, an egg, and sesame seeds.
Pro tips
- If the broth is very sour, add a pinch more sugar, not more salt.
- Fresh udon works. Shorten the boil.
- Skip the egg and add tofu if you want it vegetarian. Use vegetable broth.
Easy substitutions
- Udon
- Ramen noodles, with the seasoning packet left out
- Butter
- Sesame oil
Storage and reheating
Storage
Refrigerate up to 2 days. The noodles drink the broth.
Reheating
Warm on the stove with an extra splash of water or broth.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 18 g
- Carbs
- 52 g
- Fat
- 14 g
- Fiber
- 3 g
Moderate · One Pan, Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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