1-Start by boiling 2 packs of frozen udon noodles in a large pot of water until they reach the perfect al dente texture, which takes just about 8-10 minutes. Once done, reserve ½ cup of the noodle water before draining the noodles and setting them aside for later.

2-Next, heat 3 tablespoons of unsalted butter in a pan over medium heat, then add 3 minced garlic cloves and 2 chopped shallots. Sauté them until they release a fragrant aroma, which sets the base for the sauce. This step infuses the dish with that essential garlicky flavor that makes it so irresistible.

3-Now, stir in 1 ½ tablespoons of gochujang to bring in the spicy kick, followed by 2 teaspoons of soy sauce for extra savoriness. Pour in the ½ cup of heavy cream and the reserved noodle water, then add 1 teaspoon of gochugaru to amp up the heat. Let the mixture simmer gently until it thickens into a creamy sauce that coats the back of a spoon.

4-Tossing and Serving the Noodles Once your sauce is ready, add the cooked udon noodles to the pan and toss them gently to ensure every strand is evenly coated. This usually takes just 2-3 minutes, allowing the flavors to meld together beautifully. For the final touch, serve the noodles hot, garnished with chopped green onion, grated parmesan cheese, and an optional egg yolk for added richness.