Pork & Kimchi Udon Noodle Soup

Spicy Kimchi Noodles with pork and a soft boiled egg.

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.

Course Soups & Stews

Cuisine Japanese

Keyword noodle-soup, udon

Level Beginner

Main Ingredient Noodles, Pork

Diet Dairy-Free

Prep Time 5

Cook Time 7

Total Time 12

Servings servings

Calories 768kcal

Author Marc Matsumoto

Ingredients

For stir-fry

7 grams garlic (1 large cloves, grated)
7 grams fresh ginger (grated)
1 tablespoon soy sauce
150 grams pork belly (sliced thinly)
250 grams kimchi (include the juices)

For soup

2 cups water
1 tablespoon gochujang (Korean chili paste)
1 tablespoon gochugaru (Korean chili powder)
¼ teaspoon salt (to taste)

To serve

70 grams garlic chives (or scallions)
2 portions udon noodles
2 eggs (soft boiled egg)

Grams + US Cups - US Standard

Instructions

Cut the thinly sliced 150 grams pork belly into bite-sized pieces and mix it with the grated 7 grams garlic and 7 grams fresh ginger, along with 1 tablespoon soy sauce and let it marinate while you prepare the other ingredients.
7 grams garlic, 7 grams fresh ginger, 1 tablespoon soy sauce, 150 grams pork belly
Use your hands to squeeze out as much of the juices from 250 grams kimchi as possible into a bowl and set this aside. You can add the squeezed kimchi into the bowl with the pork belly if you'd like.
250 grams kimchi
Heat a large non-stick pan over medium heat. Add the marinated pork belly and squeezed kimchi, and spread everything out into an even layer. Let this mixture fry undisturbed until the pork belly starts to render out some fat and the kimchi starts to brown (about 1-2 minutes). If you are using a leaner cut of meat, you will need to add oil to the pan.
Stir-fry the mixture until the pork is cooked and everything begins to brown around the edges (another 1-2 minutes).
Add 2 cups water, kimchi juice, and 1 tablespoon gochujang and stir everything together. Let this simmer for a minute to allow the flavors to meld. Taste soup for salt and spice and adjust with ¼ teaspoon salt and 1 tablespoon gochugaru to taste.
2 cups water, 1 tablespoon gochujang, ¼ teaspoon salt, 1 tablespoon gochugaru
If you are using 2 portions udon noodles that are pre-cooked and frozen, add them to the kimchi soup along with 70 grams garlic chives and cover the pot with a lid. Let this simmer for 2-3 minutes or until the udon is warmed up. If you are using fresh udon noodles, you'll want to pre-boil them for 2 minutes less than the package directions and then drain and rinse them in cold water before adding them to the kimchi soup.
70 grams garlic chives, 2 portions udon noodles
When the noodles are heated through, remove the lid and stir everything together. Divide the noodles between two bowls, top with the kimchi and pork, then ladle on the soup. Garnish each bowl with a 2 eggs soft-boiled.
2 eggs

Video

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