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For a perfect Korean dish sure to fill your belly with comfort and delight, try creamy kimchi udon noodles! This 20-minute recipe requires just 9 ingredients and is incredibly easy to prepare. So good, people make it weekly – see comments!

Up close image of kimchi udon noodles topped with green onions
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I’m a huge fan of Korean-inspired dishes. It’s a cuisine that’s just so full of flavor!

In addition to being jam-packed with flavor, this dish is one that comes with extra coziness attached. It’s a great hearty dish that’s guaranteed to leave your belly feeling full and happy!

Reader rating

★★★★★

“Every time I make this I think “WHY DON’T I make this weekly?!!!” It’s so good and good for you with the kimchi (probiotic) and paired with a home brew kombucha! Yum!” —Kari

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Kimchi topped with udon noodles and egg yolks in a sauce pan on a blue background

make it vegan!

This is a vegetarian recipe that can easily be made vegan. There are two ingredients that we’ll need to look at: butter and eggs.

  • Butter: In terms of the butter, simply swap the required amount with the vegan butter of your choice! We use this to sauté the kimchi, so swapping it with a vegan version will not alter the outcome of the recipe.
  • Eggs: Swapping the eggs in this recipe won’t work. Instead, you may choose to simply omit the yolks from your dish. This won’t “ruin” the recipe, as egg yolks are simply added at the end to increase the flavor and mouthfeel!
A plate of spaghetti inspired by kimchi ramen, topped with a raw egg yolk, sliced green onions, and red pepper flakes, with chopsticks resting on the plate; two glasses of water are nearby.
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Creamy Kimchi Udon Noodles (20 Minute Recipe)

5 from 3 ratings
By: Sarah Bond
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 3 servings
These creamy kimchi udon noodles are the ultimate Korean comfort food—ready in 20 minutes with just 9 ingredients. Easy, flavorful, and a reader favorite made weekly!

Ingredients 

  • 2 Tbsp butter, 28 g
  • 1 ½ cups chopped kimchi, 250 g
  • 1 tsp gochugaru, can sub crushed red pepper flakes
  • ½ cup vegetable broth, 120 mL
  • ½ lb dried udon noodles*, 230 g
  • 2 Tbsp tahini, can sub 2 Tbsp butter, 28 g
  • 3 large egg yolks, whisked
  • Salt to taste
  • Garnish: green onions, sesame seeds
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Instructions 

  • Sauce: Melt butter in a large saute pan or pot over medium/high heat. Add kimchi and cook until caramelized and fragrant, about 5 minutes. Add vegetable broth and cook, uncovered, until it thickens slightly, about 3 minutes.
    A frying pan containing stir-fried kimchi udon with visible red seasoning, placed on a blue surface.
  • Udon: Meanwhile, cook udon noodles according to the instructions on the package.
  • Combine: Drain udon and add them to the pan with the sauce, along with the tahini. Toss to coat and slightly cool the noodles, then add the whisked egg yolks**, tossing quickly with the noodles.
    A pan of kimchi udon featuring cooked noodles, kimchi, mayonnaise, and two raw eggs sits on a blue surface.
  • Serve: Season with salt and serve, optionally topped with sliced green onions and sesame seeds.
    Close-up of kimchi udon noodles tossed with kimchi, sliced green onions, and red pepper flakes.

Notes

*Can sub ¾ lb fresh or frozen udon noodles.
**Alternatively, portion the sauced noodles into serving bowls, then top each with an egg yolk so eaters can stir it together themselves!
Storage: These noodles are best the first day but they will last for up to 2 days in the fridge in an airtight container. 

Nutrition

Serving: 1serving | Calories: 456kcal | Carbohydrates: 54.8g | Protein: 16.3g | Fat: 19.9g | Saturated Fat: 7.3g | Cholesterol: 230mg | Sodium: 1279mg | Potassium: 330mg | Fiber: 5.1g | Sugar: 7.2g | Calcium: 68mg | Iron: 4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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6 Comments

  1. Diana Duarte says:

    I’m wondering for the egg replacement if you could you JUST EGG to still give it the texture and feel of the egg

    Reply
    1. Sarah says:

      I haven’t tried this, but I think it could work! 😀

  2. Kari ward says:

    5 stars
    Oishi katta desu! That was delicious! I know that wasn’t part of the challenge yet, but I looked it up because our birthday girl kid asked for udon tonight, and I knew you would have a recipe. Thank you! Kam sa hab ni da and Arigatou❤️

    Reply
    1. Sarah Bond says:

      YAY! I’m so happy to hear it, Kari. Enjoy! 😀

  3. Kari ward says:

    5 stars
    Every time I make this I think “WHY DON’T I make this weekly?!!!” It’s so good and good for you with the kimchi (probiotic) and paired with a home brew kombucha! Yum! Thank you Sarah!

    Reply
    1. Sarah Bond says:

      Hahaha RIGHT?! So happy you like it, Kari! 😀