Kimchi Udon with Scallions.

I am going to be honest - my wheelhouse of noodle dishes is not that expansive. Spaghetti with a meat sauce. Macaroni & cheese. Plain spaghetti with seasoning salt. Ramen (I am talking about the 25¢ packets that you get at your local grocery store, not the good stuff I wrote about two weeks ago). If I am being completely upfront with you - I don't venture too much from those, unless I am having people over for dinner or I want to try something special for Smak. 

Enter the latest edition of Bon Appétit. "Perfect Pasta!"

Okay, okay, I know that I need to really start honing in on my recipe development skills. I have been the writer of a food blog for four years now. Isn't it time that I can whip things up out of nowhere? Not to say that I am incapable of this, but I like having the crutch of a recipe, knowing that someone has already worked through the kinks and figured it out. So until I build up the confidence to only post recipes that are 100% Smak, I am going to continue on the path I've been on - a little of my own recipes, a little of someone else's. I hope you don't mind too much.

This noodle dish is so far outside of my realm of "normal noodle dishes." Let's be honest, Tommy isn't coming home on a normal Tuesday night and whipping up kimchi udon with scallions. After this recipe, I will 100% be making this recipe on the regular. Next time I may even add some protein or mushrooms. Give it a try and let me know what you think in the comments below. Do you have any other favorite noodle dishes that I should try?


| Kimchi Udon with Scallions |
Recipe from Bon Appetit
4 servings


5 tablespoons unsalted butter, divided
1 cup finely chopped kimchi
1/3 cup kimchi juice
2 tablespoons gochujang
1/2 chicken broth
1 pound udon noodles
Kosher salt
4 large egg yolks, room temperature
3 scallions, thinly sliced on a diagonal
1 tablespoon toasted sesame seeds


  1. Heat 2 tablespoons butter in a large skillet over medium-high heat.Add chopped kimchi and gochujang and cook, stirring occasionally until kimchi is softened and lightly caramelized, about 4 minutes. 
  2. Add broth and kimchi juice and bring to a simmer. Cook until juice is slightly reduced, about 3 minutes.
  3. Meanwhile, boil noodles according to package directions.
  4. Using tongs, transfer noodles to skillet and add remaining 3 tablespoons butter; cook, tossing often, until sauce coats noodles, about 2 minutes.
  5. Season with salt if needed. Divide among bowls and top with egg yolks, scallions and sesame seeds.