Kimchi Butter Udon (Tangy Kimchi Stir-Fried in Butter)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kimchi butter udon is a fusion stir-fried noodle that pairs the tangy, spicy acidity of well-fermented kimchi with the deep richness of butter.
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The first half of the butter goes into the pan to saute onion and garlic until they release their sweetness, then chopped kimchi is added and stir-fried for two minutes to cook off the moisture, which concentrates the flavor and mellows the sharp sourness. Blanched udon noodles and soy sauce are tossed in over high heat so the seasoning coats every strand evenly, and the remaining butter is added off-heat immediately after, keeping its aroma intact while lending a glossy sheen and fuller depth to the noodles. A soft-cooked egg placed on top breaks into a creamy sauce when stirred in, while seaweed flakes and sliced scallion contribute crunch and a fresh herbal lift. If the kimchi leans salty, reducing the soy sauce to one tablespoon keeps the balance in check. The whole dish, including prep, comes together in about twelve minutes.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Finish
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kimchi butter udon pairs the sharp acidity of fermented kimchi with rich, melted butter.
- Finish cue
- Plate immediately, then top with the soft egg, scallion, and 2 tbsp seaweed flakes.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
22min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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