Cheesy Kimchi Udon (VIDEO)

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

• udon noodles – you can use fresh or frozen noodles; if using frozen, separate the noodles with hot water and drain right before adding them into the sauce.
  • the star of the dish is the Cheesy Kimchi sauce – if you don’t have udon noodles or want to use something else, any long noodle can work!
  • Other dishes that use udon noodles are Creamy Mushroom Udon or Yaki Udon!
• gochujang – this is a spicy and sweet Korean red pepper paste, with a strong flavor profile and a hint of umami. With Korean cuisine becoming more popular, I’ve seen it at almost any grocery store in my area (Los Angeles).
  • It’s an extremely popular and versatile ingredient – I use it in dishes like Spicy Pork Bulgogi, Kimchi Fried Rice, Spicy Honey Garlic Tofu, Gochujang Honey Wings, Spicy Gochujang Noodles, Korean Fried Cauliflower, Korean Fried Chicken and more!
• kimchi – I buy kimchi from my local Korean grocery; I’ve seen it at all of my local grocery stores (Whole Foods, Ralph’s, Pavilions).
• shredded cheddar cheese – I used sharp cheddar cheese, which I think balances out the fermented kimchi flavor. I think this dish would also taste delicious with mozzarella shreds. You can shred your own or use pre-shredded cheese.
• heavy cream – if you don’t have heavy cream, you can also use whole milk (add in a little bit of butter to add richness) or half and half.
• neutral oil – my go to neutral oil is avocado oil but you can also use canola, vegetable, or grapeseed oil. I would avoid olive oil because the flavor will clash with the kimchi and gochujang.

Cheesy Kimchi Udon: Step-By-Step Recipe Instructions

1. Prepare the Sauce

Chop scallions and kimchi. If you like a chunkier kimchi sauce, you can do a rough chop; if you want a smoother sauce, chop the kimchi as finely as possible. Set aside.

In a small bowl, combine gochujang, soy sauce and sugar until a loose paste is formed. Set aside.

2. Cook the Scallions and Kimchi

Add 1/2 tbsp of neutral oil to a large pan over medium high heat. I like using avocado oil.

Add chopped scallions and kimchi and sauté for 30 seconds – the scallions and kimchi should start to soften, and you should be able to smell the aromatic flavors.

3. Add the Gochujang and Heavy Cream

To the scallions and kimchi, add the gochujang mixture. Cook for another 30 seconds, until the mixture looks incorporated.

Add heavy cream to the sauce and bring to a simmer.

4. Add in the Cheese

Turn the heat to low, then add in the shredded cheddar cheese and mix well. The cheese should melt completely into the sauce and the sauce should look glossy.

5. Mix Sauce with Udon Noodles

Add in the udon noodles and mix well. If you are using a different type of long noodle, make sure to cook it before adding to the mixture.

Garnish the Cheesy Kimchi Udon with optional chopped scallions and sesame seeds and enjoy! 

Storage, Reheating, and Make Ahead Tips

Store any leftover Cheesy Kimchi Udon in an airtight container in the refrigerator for up to 3-4 days. The noodles will turn soft and mushy, as the sauce thickens – this is inevitable with leftover noodle dishes. However, the sauce will still taste delicious!

Reheat in the microwave until warmed through.

I do not recommend making this dish ahead of time – even the sauce should not be made ahead of time, as it’ll thicken due to the cheese. This is one of those dishes that tastes best made fresh and served immediately.