Miso Butter Kimchi Udon

Ingredients

• 1 tbsp butter
• 3 garlic (minced)
• 2 packs udon (vacuum packed or frozen)
• 5 tbsp kimchi (chopped; use 4-6 tbsp based on preference)
• 2 tsp miso paste
• 6 tbsp milk
• 0.5 tsp paprika (optional)
• 0.5 can spam (pan-fried)
• white shimeji mushrooms (can also use enoki mushrooms)
• 2 spring onions (chopped)
• sesame seeds (for finishing)
• sesame oil (for finishing)

Steps

1. 1

   Slice the half can of spam into cubes or strips and pan-fry in a skillet over medium heat until golden brown and crispy. Remove from the pan and set aside.

2. 2

   In the same skillet (or a clean one), melt 1 tablespoon of butter over medium heat.

3. 3

   Add the 3 cloves of minced garlic and the white shimeji or enoki mushrooms to the butter. Sauté until the garlic is fragrant and the mushrooms have softened.

4. 4

   Add 4-6 tablespoons of chopped kimchi to the pan and cook for 1-2 minutes to develop the flavor.

5. 5

   Stir in 2 teaspoons of miso paste and 6 tablespoons of milk. Whisk or stir until the miso is fully dissolved and the sauce is smooth.

6. 6

   Add 1/2 teaspoon of paprika if using, and stir to combine.

7. 7

   Add the 2 packs of udon noodles to the sauce. If using vacuum-packed noodles, you may need to add a splash of water or cover the pan for a minute to help them loosen. Toss the noodles until they are fully coated in the sauce and heated through.

8. 8

   Add the pan-fried spam back into the pan and toss with the noodles.

9. 9

   Divide the udon into two bowls. Garnish with chopped spring onions, sesame seeds, and a drizzle of sesame oil before serving.

Notes

You can use either frozen udon or vacuum-packed udon. If using frozen, it is often best to blanch them in boiling water for 1 minute first to loosen them before adding to the sauce.

Nutrition per serving

• main
• udon
• kimchi
• korean-fusion
• quick-meal
• noodles
• spicy