Cooking Instructions

• Bring a pot of water to a boil and cook frozen udon noodles according to package instructions. Once cooked, reserve ½ cup of noodle water and set it aside. Drain the noodles, rinse under cold water, and set them aside.
• In a pan, melt butter over medium heat. Add the minced garlic and chopped shallots and sauté until fragrant. Add gochujang and cook for about 30 seconds.
• Slowly pour in the heavy cream and reserved noodle water, then add soy sauce and gochugaru. Mix and bring the sauce to a simmer. Let it simmer for a few minutes until thickened.
• Add the cooked udon to the pan, toss to coat them evenly in creamy gochujang sauce.
• Transfer the noodles to a bowl. Top with grated parmesan cheese, chopped green onion, and an egg yolk. Serve hot and enjoy!