Creamy gochujang udon with blackened cast iron pan seared chicken

Mix the blackening seasoning in a small bowl: garlic powder, smoked paprika, chipotle chili powder, onion powder, kosher salt and pepper, and togarashi.

Flatten the chicken breast to an even thickness so it cooks evenly.

Rub with a little sesame chili oil and coat the top with the seasoning.

Heat a cast iron pan over high heat until a few drops of water sizzle, add a little oil and lay the chicken in seasoned side down.

Oil and season the second side in the pan; cook only a couple of minutes a side, since the pan is hot and the chicken thin.

Rest the chicken. Turn off the heat, let the pan cool and wipe it.

Add butter and oil and cook the yellow onion about a minute, picking up the seasoning stuck to the pan.

As the onion softens add ginger, the fresh pepper, garlic and green onion; cook about a minute until fragrant.

Stir in a big knob of gochujang and let it cook in.

Add about a cup of heavy whipping cream and let it reduce and thicken.

Add a tablespoon or so of hot honey to counter the heat.

Cook the udon noodles in almost boiling water, then drain.

Toss the noodles in the sauce off the heat with tongs.

Cut the chicken and lay it on top; finish with sesame seeds, green onion and crispy garlic.