Spicy, garlicky, and loaded with umami, these easy kimchi noodles stack layers of flavor to make a soul-warming udon noodle soup that comes together in about twelve minutes.
- 7 grams garlic - 7 grams fresh ginger (grated) - 1 tablespoon soy sauce - 150 grams skinless pork belly (sliced thinly) - 250 grams kimchi - 2 cups water -1 tablespoon gochujang - 1 tablespoon gochugaru - 1/4 teaspoon salt (to taste) - 70 grams garlic chives - 2 servings udon noodles - 2 eggs (soft boiled)
Cut the slices of pork belly into bite-sized pieces and marinate with the grated garlic, ginger, and soy sauce.
Use your hands to squeeze as much juice out of the kimchi as possible.
Spread the marinated pork and squeezed kimchi into an even layer in a pan over medium heat and fry undisturbed until the pork starts to render out fat.
Stir-fry the pork and kimchi until it starts to brown around the edges.
Add the water, kimchi juice, and gochujang. Taste and adjust the seasoning and spice with salt and gochugaru.
Add the pre-cooked udon along with the garlic chives. Cover and cook until the udon is reheated.
Divide the udon between two bowls and top with the pork, kimchi, and soup. Garnish each bowl with a soft-boiled egg.