Kimchi Butter Udon

Adapted, extremely slightly, from https://www.bonappetit.com/recipe/kimchi-udon-with-scallions
4 Servings.
3 tablespoons unsalted butter, divided
1 cup finely chopped kimchi, plus 1/3 cup kimchi juice
2 tablespoons gochujang (Korean hot pepper paste)
1/2 cup low-sodium chicken broth
1 pound fresh (or frozen) udon noodles
Kosher salt
4 large egg yolks
3 scallions, white and pale-green parts only, thinly sliced on a diagonal


1) Heat 2 Tbsp. butter in a large skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
2) We then let it sit for a while, just so prep was mostly cleaned before dinnertime.
3) Boil noodles according to directions
4) Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Add to bowl and mix in the egg yolks so that they cook in the hot noodles. Sprinkle scallions and, if interested, furikake, over the top.