Begin by boiling water in a large pot over high heat. Once the water reaches a rolling boil, add the frozen udon noodles and cook according to the package instructions, typically around 5-6 minutes. Before draining the noodles, reserve ½ cup of the starchy noodle water, then drain and rinse the noodles under cold water to stop the cooking process.

In a sizable skillet, melt 2 tablespoons of butter over medium heat. Once the butter has melted and turned bubbly, add 3 cloves of minced garlic and 1 chopped shallot. Sauté for about 2-3 minutes until they become fragrant and translucent, being careful not to burn the garlic.

After the garlic and shallots are fragrant, add in 2 tablespoons of gochujang to the skillet, stirring it in well. Cook for an additional 30 seconds to allow the gochujang’s flavor to bloom. Gradually pour in 1 cup of heavy cream, mixing thoroughly to combine, followed by the reserved noodle water.

Stir in 2 tablespoons of soy sauce and 1 teaspoon of gochugaru to the sauce mixture. Allow the sauce to simmer gently for 3-5 minutes, stirring occasionally, until it thickens slightly.

Once the sauce has thickened, add the drained udon noodles directly into the skillet. Toss the noodles in the sauce with tongs for about 2-3 minutes, ensuring each noodle is well coated in the creamy mixture.

Transfer the creamy gochujang udon noodles to bowls. Top each serving with freshly grated Parmesan cheese, a sprinkle of chopped green onions, and an optional raw egg yolk for added richness.