We teamed up with our friends at Omsom to celebrate the launch of their new East Asian line of starters – three bold, authentic flavors and crafted in partnership with top chefs in New York and San Francisco. This recipe features the smokey and spicy Korean Spicy Bulgogi Starter, which pairs just as beautifully with noodles as it does with proteins like pork, chicken, tofu, or salmon. Tag @getequalparts and @omsom in your take on this dish for a chance to win a surprise sampling of Equal Parts and Omsom goodies 🎁
2-4 Servings (if 4 add 2 more egg yolks for serving)
- 1 Omsom Spicy Bulgogi Starter
- 1 lb. fresh or frozen udon noodles
- 4 tbsp unsalted butter divided
- ¾ cup low-sodium chicken broth
- Kosher salt
- 2 large egg yolks
- 2 scallions, white and pale-green parts only
- ½ tbsp white sesame seeds
Heat 2 tbsp butter into your Essential Pan over medium-high. Add entire packet of Omsom’s Spicy Bulgogi starter and whisk constantly until blended with butter. Add broth and bring to a simmer, whisking occasionally. Cook until liquid is slightly reduced, about 3 minutes.
Meanwhile, cook noodles according to package directions. Using tongs, transfer noodles to pan and add remaining 2 tbsp butter, toss until sauce coats noodles, 3 minutes, then season with salt to taste. Divide among bowls and top with egg yolks, scallions, and sesame seeds.
There's more goodness where this came from. Try our Crispy Shrimp Cakes and Sweet & Spicy Ribs with Crispy Apple Salad, also made in partnership with the badass team at Omsom and shot by Emerald Chan.