Begin by cooking the frozen udon noodles according to the package instructions, usually boiling for 5-7 minutes. Once tender, reserve ½ cup of the starchy noodle water, then drain and rinse the noodles under cold water to stop the cooking process. Set these aside while you whip up the delicious sauce.

In a large skillet or pan, melt 2 tablespoons of butter over medium heat. Once melted, add 4 cloves of minced garlic and 2 chopped shallots into the pan, sautéing for about 2-3 minutes until fragrant and the shallots are translucent.

Stir in 3 tablespoons of gochujang, cooking for approximately 30 seconds to bloom the flavors. Make sure to stir well to combine everything evenly.

Gradually pour in 1 cup of heavy cream and the reserved noodle water, mixing thoroughly to create a luscious sauce. Then add 2 tablespoons of soy sauce and 1 teaspoon of gochugaru. Allow the sauce to simmer on low heat for about 3-5 minutes until slightly thickened.

Introduce the cooked udon noodles to the skillet, tossing gently to ensure every strand is generously coated with the creamy gochujang sauce. Cook for an additional minute.

Transfer the creamy gochujang udon noodles to a serving bowl, topping them with freshly grated parmesan cheese, a sprinkle of chopped green onions, and a raw egg yolk if desired.