Kimchi Stir-Fried Udon (Pork Belly Kimchi Wok-Fried Noodles)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Thin-sliced pork belly fried until golden renders the fat that everything else cooks in.
Read more
Onion, scallion and kimchi go into that fat, and the kimchi keeps frying until its juice has nearly gone, concentrating flavor and keeping the noodles from turning soggy. Older, more fermented kimchi gives a deeper sour note to the finished udon.
Ingredients
Instructions
- 1
Loosen 2 packs of udon noodles in hot water for only 1 minute, then drain well.
Keep them separate and dry enough so they do not turn watery when they hit the hot pan later.
- 2
Mix 1 tablespoon gochujang, 1 tablespoon soy sauce, and 1 teaspoon sugar before cooking.
Have the onion, green onion, kimchi, and drained udon ready because the stir-fry should stay fast and hot.
- 3
Heat the pan over high heat, then add 1 tablespoon cooking oil and 160 g thin-sliced pork belly.
Stir-fry until the edges turn golden and enough fat renders to coat the bottom of the pan.
- 4
Add 100 g onion and 40 g green onion, then stir-fry for about 1 minute.
When the onion softens slightly and the green onion smells fragrant, move on before the vegetables release too much water.
- 5
Add 180 g kimchi and keep the heat high.
Stir-fry until most liquid disappears and the kimchi edges look slightly darker, concentrating the flavor instead of letting the noodles steam later.
- 6
Add the mixed sauce and udon noodles, then toss quickly for about 1 minute.
If needed, add only 1 tablespoon kimchi juice; serve as soon as the noodles look glossy and evenly coated.
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