Cheesy Kimchi Udon

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This Cheesy Kimchi Udon is flavorful, savory, and so delicious! I love how surprisingly well the kimchi and cheesy flavors go well together, and the chewy, bouncy udon noodles are perfect in the sauce!

Prep Time5

Cook Time20

Course: Main Course

Cuisine: Korean

Servings:

Author: Chris Joe

Ingredients

2 packs udon noodles, about 500g fresh or frozen
1 tbsp gochujang
1 tbsp soy sauce
1/2 tsp sugar
1/4 cup kimchi chopped
1/2 cup shredded cheddar cheese sharp
1/3 cup heavy cream
2 scallions, chopped
sesame seeds optional garnish
1/2 tbsp neutral oil

Instructions

Chop scallions and kimchi. In a small bowl, combine gochujang, soy sauce and sugar until a loose paste is formed.
Add 1/2 tbsp of neutral oil to a large pan over medium high heat. Add scallions and kimchi and sauté for 30 seconds.
Add the gochujang mixture and cook for 30 seconds. Add in heavy cream and bring to a simmer.
Turn the heat to low, then add in the shredded cheddar cheese and mix into the sauce until the cheese has melted and the sauce becomes glossy.
Add in the drained udon noodles and mix well. Garnish with scallions and sesame seeds and enjoy!

Notes

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.

Other Tips:

If using frozen udon, separate the noodles with hot water and drain prior to adding them into the sauce.
In a pinch, you can substitute with another long noodle of your choice. The star of this dish is the cheesy kimchi sauce.
For a chunkier sauce, you can give the kimchi a rough chop; for a smoother sauce, chop the kimchi as finely as possible.

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