Udon au Kimchi, Beurre et Ciboule
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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Loosen the noodles
Drop the udon into a pot of boiling water and cook for 1-2 minutes, just until the strands separate easily. Drain well.
- 400g udon noodles
✅ C'est prêt quand : noodles separate easily and feel tender
Fry the kimchi
Melt the butter in a wok over medium-high heat, add the chopped kimchi and fry for about 3 minutes, stirring now and then.
- 2 tbsp butter
- 200g chopped kimchi
✅ C'est prêt quand : kimchi edges look slightly browned and smell toasted
Toss the noodles
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Serve
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Loosen the noodles
Drop the udon into a pot of boiling water and cook for 1-2 minutes, just until the strands separate easily. Drain well.
- 400g udon noodles
✅ C'est prêt quand : noodles separate easily and feel tender
Fry the kimchi
Melt the butter in a wok over medium-high heat, add the chopped kimchi and fry for about 3 minutes, stirring now and then.
- 2 tbsp butter
- 200g chopped kimchi
✅ C'est prêt quand : kimchi edges look slightly browned and smell toasted
Toss the noodles
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Serve
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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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