Kimchi Udon with Marinated Egg Yolk

Method

1. Separate three egg yolks and gentle place them in a small container without breaking them. Mix together the soy sauce and mirin and pour them over the egg yolks.Cover and place in the fridge for 8 hours to marinate.* If you find marinated egg yolks polarising you can swap this for a fried egg or leave the eggs out completely.
2. Put a pot of water on to boil for your Udon noodles. Slice your spring onions. If your kimchi is in large chunks you may wish to slice it smaller.
3. Heat 3 tbs of butter in a large pan over medium heat. Add your kimchi (but not the kimchi juice, reserve this for later) and your gochujang. Cook until the kimchi is soft and starts to caramelise (about 5 minutes)
4. Add your vegetable broth and kimchi juice and stir through. Put your udon noodles on to cook per packet directions, but cooking for 1 minute less than recommended as you will briefly cook them in the sauce at the end.
5. (If you are cooking fried eggs instead of marinated eggs, cook them now)
6. A few minutes into your noodle cook, reserve some of your noodle water incase your sauce gets to thick and needs to be loosened. Slowly add extra liquid to your sauce as needed.
7. When your noodles are cooked, drain and add them to the sauce pan along with the remaining 3 tbsp of butter. Stir until butter is melted and noodles are well coated in sauce.
8. Dish up your noodles, make a small well in the top for your egg yolk. Gently remove an egg yolk from the marinade and place it in the well. Garnish with spring onions and black sesame seeds.