Kimchi Udon with Scallions Recipe
Let me introduce you to my favorite comfort dish: Kimchi Udon with Scallions. Imagine chewy, slippery udon noodles tangled in a tangle of spicy, tangy, and deeply flavorful kimchi sauce, punctuated by vibrant scallions and a final sprinkling of sesame seeds. Every forkful is an irresistible fusion of textures and umami, perfect for busy weeknights or when you crave cozy, Korean-inspired flavors in under thirty minutes. Whether you top it with a jammy fried egg or crispy tofu, Kimchi Udon with Scallions is a bowl of pure happiness you’ll want to return to again and again.
Ingredients You’ll Need
The beauty of Kimchi Udon with Scallions lies in its simplicity: just a handful of staples, each bringing something essential to the table. From the chew of udon to the spicy-sour punch of kimchi, every component plays a key part in this dish’s memorable flavor and texture.
- Udon Noodles: Choose fresh or frozen for a super springy bite; be sure to rinse under cold water so they don’t stick.
- Sesame Oil: Adds an unmistakeable nutty aroma and richness that anchors the dish.
- Garlic: Just two cloves, minced, bring a subtle heat and background savoriness.
- Well-Fermented Kimchi: The longer it’s been fermenting, the deeper and tangier the flavor—crucial for vibrant sauce.
- Gochujang (Korean Chili Paste): This sweet, spicy, deeply savory paste brings warmth and color to every noodle.
- Soy Sauce: Adds that salty, umami undertone to balance the tang of kimchi.
- Rice Vinegar: Brightens up the sauce and rounds out the bold kimchi flavors.
- Sugar or Maple Syrup: Just a touch, to balance the spice and acidity for a perfectly rounded bite.
- Kimchi Juice: The liquid from the kimchi jar is liquid gold—deep, spicy, and bursting with goodness.
- Water or Broth: Keeps everything luscious and saucy, preventing the noodles from getting too sticky.
- Scallions: Separate the green and white parts; they add crunch, freshness, and loads of color.
- Toasted Sesame Seeds: Optional, but they offer a toasty, nutty finish that’s simply irresistible.
- Fried Egg or Tofu (optional): A classic topping—go with an egg for richness or tofu for extra protein and texture.
How to Make Kimchi Udon with Scallions
Step 1: Prepare the Udon Noodles
Cook your fresh or frozen udon noodles following the instructions on the package. Once perfectly springy, rinse them under cold water—this stops the cooking and keeps the noodles from clumping together. Let them drain while you get the sauce bubbling.
Step 2: Sauté Aromatics
Heat the sesame oil in a large skillet or wok over medium heat. Add the minced garlic and the white parts of your scallions. Give them a quick stir-fry, just until fragrant, which should take about a minute—this step is all about building the base layer of flavor that will infuse every bite of your Kimchi Udon with Scallions.
Step 3: Cook the Kimchi
It’s time for kimchi to shine. Add the chopped kimchi to your pan and cook for two to three minutes. You’ll know it’s ready when it starts to caramelize and the aroma becomes wonderfully tangy and mouthwatering. This step develops deeper, almost roasty flavors and tames some of the kimchi’s intensity.
Step 4: Build the Sauce
Stir in the gochujang, soy sauce, rice vinegar, sugar or maple syrup, kimchi juice, and your splash of water or broth. Let everything simmer together for a few minutes so the flavors blend into a harmonious, saucy base that’s perfectly spicy, sweet, and savory.
Step 5: Toss and Heat the Noodles
Add in the drained udon noodles. Toss vigorously to get every strand slicked in that glistening kimchi sauce. Continue cooking for another two minutes—this is when everything comes together into the ultimate bowl of Kimchi Udon with Scallions, just waiting to be devoured.
Step 6: Finish and Serve
Take the pan off the heat and top your noodles with the green parts of the scallions and a scattering of toasted sesame seeds. Want to take things to the next level? Add a golden fried egg or cubes of crispy tofu for extra wow factor. Serve piping hot and get ready for flavor fireworks!
How to Serve Kimchi Udon with Scallions
Garnishes
Besides a classic sprinkle of green scallions and toasty sesame seeds, I love to add an extra drizzle of sesame oil or even a few nori flakes for a hint of ocean flavor. Microgreens or a pinch of red pepper threads make for an eye-catching, restaurant-style finish every time you present your Kimchi Udon with Scallions.
Side Dishes
This dish pairs beautifully with light, crunchy banchan such as pickled radishes or cucumber salad, which offer a refreshing contrast to the warm, savory noodles. A small bowl of miso soup or a handful of roasted seaweed snacks can round out the meal without overpowering your star attraction.
Creative Ways to Present
Try serving Kimchi Udon with Scallions in individual stone bowls for dramatic effect or plate them family-style and watch them disappear. You could even serve them in takeout-style boxes for a playful, picnic-ready twist or pile the noodles high in shallow bowls with tempting layers of toppings arranged on top.
Make Ahead and Storage
Storing Leftovers
Transfer leftovers to an airtight container and store in the refrigerator. Kimchi Udon with Scallions will keep well for up to two days, though the noodles may continue to soak up a bit of sauce overnight (they still taste amazing)!
Freezing
This dish is best enjoyed fresh, but you can freeze leftovers for up to a month if you need. The texture of the udon will be a little softer after thawing, but the flavors of the kimchi sauce remain punchy and delightful.
Reheating
Warm leftovers gently in a nonstick skillet or microwave with a splash of water or broth to loosen the sauce. Stir occasionally to make sure the noodles reheat evenly. Don’t forget to add extra scallions or a fresh drizzle of sesame oil before serving again!
FAQs
Can I make Kimchi Udon with Scallions vegan?
Absolutely! Choose a vegan kimchi (without fish sauce or shrimp paste) and use tofu instead of a fried egg. Double-check your gochujang to make sure it’s vegan too, and you’re all set for a plant-powered feast.
Is it possible to use dried udon noodles?
You can, but the results are at their chewiest and best with fresh or frozen. If using dried, cook just until very al dente and rinse well to prevent sticking.
I don’t have gochujang. What can I substitute?
If you’re in a pinch, try mixing a little miso paste and sriracha or another chili sauce. The result won’t be identical, but it still yields a tasty, spicy-sweet sauce for your Kimchi Udon with Scallions.
How spicy is this recipe?
It’s pleasantly zingy but not overwhelmingly hot. For milder noodles, use less gochujang or choose a milder kimchi. Want more fire? Add a scoop of extra gochujang or a pinch of Korean chili flakes (gochugaru).
Can I add vegetables or protein?
Definitely! Mushrooms, spinach, or napa cabbage make great additions during the sauté step. For protein, crispy tofu or a poached egg are classic, but feel free to add chicken or shrimp if that’s your preference.
Final Thoughts
If you’re looking for a fast, flavor-packed meal that brightens up even the busiest of weeknights, Kimchi Udon with Scallions might just become your new go-to. Give it a whirl, customize it with your favorite toppings, and taste the magic for yourself—you’ll soon see why I can’t stop making this dish!
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Kimchi Udon with Scallions Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A flavorful and satisfying dish, this Kimchi Udon with Scallions recipe combines chewy udon noodles with the tangy heat of kimchi and gochujang. Topped with scallions and sesame seeds, it’s a quick and easy way to enjoy Korean-inspired flavors at home.
Ingredients
Udon Noodles:
- 2 servings fresh or frozen udon noodles
Seasonings:
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 cup well-fermented kimchi, chopped
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar or maple syrup
- 1/4 cup kimchi juice (from the jar)
- 1/4 cup water or broth
- 2 scallions, sliced (white and green parts separated)
- 1 teaspoon toasted sesame seeds
- Optional fried egg or tofu for topping (optional)
Instructions
- Cook Udon Noodles: Prepare udon noodles according to package instructions. Rinse under cold water and drain.
- Sauté Aromatics: Heat sesame oil in a skillet, sauté garlic and white parts of scallions until fragrant.
- Add Kimchi: Add chopped kimchi, cook to caramelize.
- Make Sauce: Stir in gochujang, soy sauce, vinegar, sugar, kimchi juice, and water. Simmer to blend flavors.
- Toss Noodles: Add cooked udon noodles to the skillet, toss to coat in sauce.
- Finish and Serve: Cook until heated through, top with green scallions and sesame seeds. Serve hot with optional egg or tofu.
Notes
- Use well-fermented kimchi for optimal flavor.
- Adjust spice level by varying gochujang quantity.
- Enhance with mushrooms, spinach, or cabbage for added veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
