Kimchi Udon with Scallions
['5 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, room temperature', '3 scallions, white and pale-green parts only, thinly sliced on a diagonal', '1 tablespoon toasted sesame seeds']
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.
Meanwhile, boil noodles according to package directions.
Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolks, scallions, and sesame seeds.
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