Kimchi Butter Udon (Tangy Kimchi Stir-Fried in Butter)

Blanch 400 g udon noodles in boiling water for just 1 minute, loosening them gently with chopsticks.

Drain immediately and let the surface moisture fall away so the noodles stir-fry instead of steaming in the pan.

Chop 180 g kimchi into small bite-size pieces and slice 100 g onion thinly so it softens quickly.

Slice the scallion for garnish now, keeping it separate so it stays fresh when added at the end.

Heat the pan over medium heat and melt half of the 25 g butter without browning it.

Add the onion and 1 tsp minced garlic, then cook about 2 minutes until the onion turns translucent and smells sweet.

Add the chopped kimchi and raise the heat to medium-high, spreading it across the pan.

Stir-fry for 2 minutes until its liquid reduces and the edges darken slightly, which softens the sharp sourness.

Add the drained udon and 1.5 tbsp soy sauce, then toss quickly over high heat for about 1 minute.

If the kimchi tastes salty, use only 1 tbsp soy sauce to keep the seasoning balanced.

Turn off the heat and add the remaining butter, melting it with residual heat while tossing until the noodles look glossy.

Plate immediately, then top with the soft egg, scallion, and 2 tbsp seaweed flakes.