Kimchi Udon With Scallions

• 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 fresh or frozen udon noodles
• Kosher salt
• 4 large egg yolks, room temperature
• 3 scallions, white and pale-green parts only, thinly sliced on a diagonal
• 1 tablespoon toasted sesame seeds

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

unsalted butter, kimchi juice, gochujang, chicken broth, noodles, kosher salt, egg yolks, scallions, sesame seeds

Taken from www.epicurious.com/recipes/food/views/kimchi-udon-with-scallions (may not work)