Kimchi Stir-Fried Udon (Pork Belly Kimchi Wok-Fried Noodles)
Kimchi udon stir-fry is a quick, high-heat noodle dish that brings together thinly sliced pork belly, aged kimchi, and thick udon noodles. The pork belly is seared until its edges crisp, rendering enough fat to cook the onion and green onion that follow. Kimchi goes in next and stir-fries on high heat until its moisture evaporates and the flavor concentrates. A mixture of gochujang, soy sauce, and sugar forms the seasoning, and blanched udon noodles are tossed in to coat evenly. The entire stir-fry stays on high heat for a short time to keep the udon bouncy rather than soft. Adding a spoonful of kimchi juice during cooking deepens the umami without increasing the volume of sauce.
Adjust Servings
Instructions
- 1
Loosen udon in hot water for 1 minute and drain.
- 2
Heat oil and sear pork belly until lightly browned.
- 3
Add onion and green onion; stir-fry for 1 minute.
- 4
Add kimchi and cook on high until moisture reduces.
- 5
Season with gochujang, soy sauce, sugar, then toss in udon.
- 6
Serve once noodles are evenly coated and glossy.
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Nutrition (per serving)
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