2 tbsp butter
1 cup kimchi, finely chopped
1/4 cup kimchi juice (can be squeezed from kimchi)
2 tbsp gochujang
1/2 cup chicken broth
3 packs udon
2 egg yolks
3-5 green onions
toasted sesame seeds

Heat butter in large skillet over med-high. Add kimchi and gochujang and cook until kimchi is softened, about 4 mins. Add 1/2 cup broth and kimchi juice, simmer until slightly reduced, about 3 mins.

Meanwhile, boil frozen udon noodles (usually 1-2 mins).

Transfer noodles to skillet and stir to coat noodles, stir green onions, turn off heat, stir in egg yolks.

Sprinkle with toasted sesame seeds.

You an also add cubed and freshly crisped meat (leftovers) when you add the green onions.