1-Bring a pot of water to a boil and cook 2 packs of frozen udon noodles as per the package instructions. Reserve ½ cup of noodle water, then drain and rinse the noodles under cold water to stop them from sticking. Set them aside for later.

2-Melt 3 tablespoons of unsalted butter in a pan over medium heat. Add 3 cloves of minced garlic and 2 chopped shallots, and sauté until they smell great, which takes about a minute. Stir in 1 ½ tablespoons of gochujang and cook for another 30 seconds to wake up the flavors.

3-Slowly pour in ½ cup of heavy cream along with the reserved ½ cup of noodle water. Add 2 teaspoons of soy sauce and 1 teaspoon of gochugaru, then mix everything well and let it simmer until the sauce thickens nicely.

4-Toss the cooked udon noodles into the pan and stir to coat them evenly with the sauce. Let it all heat through for a couple of minutes to blend the tastes.

5-Spoon the noodles into bowls and top with grated parmesan cheese, 1 chopped green onion, and an optional egg yolk for extra richness. Serve it hot and enjoy the creamy goodness.