The line up of ingredients was not the standard noodle sauce components. And interesting ingredients are always intriguing. So I sought out some kimchi (this was actually more difficult than I anticipated) and gochujang. and set to work. The sauce does have butter in it..what could be bad with butter? But sauteed, fermented cabbage…. hmmmm…..
I am now sold on sauteed fermented cabbage. I may even look into making kimchi at home, just so we have some on hand to whip up these noodles. I used egg noodles, but I am sure udon would be great (and more “traditional”) as well.
Kimchi Noodles
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Cook time:
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Serves: 4
Ingredients
- 5 tablespoons unsalted butter, divided
- 1 cup finely chopped kimchi, plus 1/3 cup kimchi juice
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1/2 cup low-sodium chicken broth
- 1 pound egg noodles (or noodle or choice)
- 1/4 cup red ion, chopped (optional)
Instructions
- Melt 2 Tbsp. butter in a large skillet over medium-high. Add kimchi and gochujang, saute until kimchi is softened and lightly caramelized (~4 minutes). Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced (~ 3 minutes).
- While sauteing kimchi mixture, boil noodles according to package directions.
- Drain noodles and transfer to skillet. Add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles (~2 minutes). Serve topped with chopped red onion.
Adapted from Bon Appetit.
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