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
Kimchi udon stir-fry is a Korean-Japanese fusion noodle dish that brings together paper-thin pork belly, aged kimchi, and thick udon noodles over intense, unbroken high heat.
Read more
The pork belly goes into the pan first, searing until the edges crisp and enough fat renders out to carry the aromatics that follow. Onion and green onion go in next to build fragrance, and kimchi is added last among the aromatics and stir-fried hard until every drop of its moisture has evaporated and the flavor has concentrated into the solids. A sauce of gochujang, soy sauce, and sugar is poured over, and blanched udon noodles are tossed in and moved constantly so the coating reaches every noodle strand. Dropping the heat at any point causes the udon to soften and lose its bounce, so full high heat from start to finish is essential. A spoonful of kimchi juice added mid-cook deepens the umami without making the sauce watery, and a small knob of butter stirred in just before plating rounds the sharp edges of the seasoning. The more fermented and sour the kimchi, the more complex the finished noodle becomes.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Season
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.
- 3Control
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.
- 4Heat
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.
- 5Heat
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pork belly and aged kimchi are wok-fried at high heat with thick, springy udon noodles.
- Finish cue
- If needed, add only 1 tablespoon kimchi juice; serve as soon as the noodles look glossy and evenly coated.
- Avoid this
- Keep them separate and dry enough so they do not turn watery when they hit the hot pan later.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
22min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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