Start by bringing a large pot of water to a boil over high heat. Add the frozen udon noodles and cook according to the package instructions, usually about 5–7 minutes, until they're tender yet chewy. Once done, drain the noodles in a colander, ensuring to reserve ½ cup of the starchy noodle water for later use.

In a large skillet, melt 2 tablespoons of butter over medium heat. Once bubbling, add 3 minced garlic cloves and 1 chopped shallot, sautéing for 2–3 minutes until the mixture is fragrant and the shallots become translucent.

Stir in 3 tablespoons of gochujang into the sautéed aromatics, allowing it to cook for about 30 seconds until it’s well incorporated. Pour in ½ cup of heavy cream along with the reserved noodle water. Add 1 tablespoon of soy sauce and 1 teaspoon of gochugaru, mixing everything well while bringing the sauce to a gentle simmer.

Take the cooked udon noodles and carefully toss them into the pan with the creamy sauce. Use tongs to mix until they're evenly coated, letting everything simmer together for an additional 1-2 minutes.

Once combined, transfer the creamy gochujang udon noodles to serving bowls. Garnish each bowl with grated parmesan cheese, freshly chopped green onions, and a rich egg yolk, if desired.