Udon au Kimchi, Beurre et Ciboule
Photo : Jinomono Media / Unsplash
Des udon épais sautés avec kimchi, gochujang et beurre, couronnés de ciboule et d'un œuf au plat. Prêt en 25 minutes.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitLoosen the udon
Cook the udon in boiling water for 1–2 minutes just to loosen, then drain.
Fry the kimchi
Melt the butter in a wok, add the kimchi and fry for 3 minutes until caramelised at the edges.
Toss the noodles
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Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Loosen the udon
Cook the udon in boiling water for 1–2 minutes just to loosen, then drain.
Fry the kimchi
Melt the butter in a wok, add the kimchi and fry for 3 minutes until caramelised at the edges.
Toss the noodles
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Udon came to Korea from Japan, where it's a centuries-old staple. Korean cooks made it their own by stir-frying it with kimchi and gochujang.
Kimchi plus butter is a beloved modern combination — the butter rounds off kimchi's sharp edges.
⭐ Why It's Famous
Quick, cheap and deeply savoury, it's comfort food straight from the fridge.
💡 Fun Fact
Kimchi fried with butter is the base of many Korean late-night snacks, including kimchi butter rice.
Korea (modern home cooking)
37.57°N, 126.98°E
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