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Recipe adapted from tastingtable. I bought tobiko and mentaiko mayo from don don donki, thus was inspired to make this!! The mentaiko counters the spicy kimchi juice making this kind of sweet.


  • 1 cup Kimchi Juice
  • 1/2 cup Chicken Stock
  • 3 tablespoons Unsalted Butter
  • 1 Packet Udon Noodles
  • 1 tablespoon Unsalted Butter
  • ¼ cup Kimchi
  • 2 tablespoons Mentaiko Mayo
  • 1 tablespoon Tobiko
  • 1 tablespoon Scallions
Cooking Directions
  1. Make the kimchi nage: In a small pot over medium heat, warm the kimchi juice, chicken stock and butter until the butter has melted. Transfer to a blender and puree until emulsified.
  2. Make the udon: In a large saucepan of boiling water, cook the noodles until soft, about 2 minutes. Strain, reserving a few tablespoons of the cooking water.
  3. In a blazing hot saute pan over high heat, add the butter and the kimchi. Stir until it begins to caramelize, about 45 seconds. Add the mentaiko, stirring constantly, to lightly toast it, about 45 seconds more (careful as it can spatter). Add ½ cup of the kimchi nage to the pan and stir vigorously to form a sauce. Add the udon noodles, along with a splash of their cooking water, and toss the noodles to coat in the sauce. Cook for 1 minute, stirring constantly, and then add another 2 to 4 tablespoons of the kimchi nage (enough to make it saucy). Cook the noodles for another 30 seconds, and then transfer to a bowl. Garnish with scallions and more tobiko. Serve.