1 tsp Dashi powder (optional; omit for vegetarian)
1 Tbsp Korean chili flakes (optional)
2 Eggs (optional)
1 Green onion, chopped (divided)
Salt and black pepper, to taste
Sesame seeds (optional)
1 Tbsp Neutral oil (for frying)
Instructions:
Cook noodles (Pasta Mode): Add udon and just enough water to cover in your Claypot Oven. Set to Pasta Mode, add lid, and hit Start. Once cooked, drain and set aside.
Prep ingredients: Chop mushrooms and kimchi. Slice green onion and divide into two portions.
Cook kimchi-mushroom base (Sear/Sauté HIGH): Set Claypot Oven to Sear/Sauté HIGH. Once preheated, add oil, mushrooms, 1/2 of the green onion, and kimchi. Sauté 2–3 minutes until softened and fragrant.
Build sauce: Add soy sauce, chili flakes (optional), and dashi powder (optional). Stir 1–2 minutes. Pour in cream or milk and cooked udon. Stir and simmer 2–3 minutes until creamy and well coated. Season with salt and black pepper to taste.
Optional topping: In a separate pan, fry eggs sunny side up. (Or use your Claypot Oven if wiped clean between steps.) Top noodles with fried eggs.
Garnish and serve: Place noodles in bowls. Top with remaining green onion and sesame seeds.
Notes:
Frozen udon is ideal for this recipe — it’s fresher, chewier, and absorbs more sauce than vacuum-packed varieties. For added richness, gently mix the egg yolk into the hot noodles before serving.
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