Cheesy Kimchi Udon
2 packs udon noodles, about 500g (fresh or frozen*)
1 tbsp gochujang
1 tbsp soy sauce
1/2 tsp sugar
1/4 cup kimchi, chopped
1/3 cup heavy cream
2 scallions, chopped
Sesame seeds (garnish)
1/2 tbsp neutral oil (such as vegetable oil, canola oil, refined olive oil, avocado oil, etc.)
*If using frozen udon, separate the noodles with hot water and drain prior to adding them into the sauce.
Chop scallions and kimchi. In a small bowl, combine gochujang, soy sauce and sugar until a loose paste is formed.
Add 1/2 tbsp of neutral oil to a large pan over medium high heat. Add scallions and kimchi and sauté for 30 seconds.
Add the gochujang mixture and cook for 30 seconds. Add in heavy cream and bring to a simmer.
Turn the heat to low, then add in the Tillamook Farmstyle Sharp Cheddar Fine Cut Shreds and mix into the sauce until the cheese has melted and the sauce becomes glossy.
Add in the drained udon noodles and mix well. Garnish with scallions and sesame seeds and enjoy!