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Place the thinly sliced pork belly or collar into a large pan or wok.

Add the chopped green onions (if using) and minced garlic to the pan with the pork.

Stir fry the pork, green onions, and garlic together over medium-high heat until the pork is slightly cooked, about 3-5 minutes.

While the pork is cooking, prepare the udon noodles according to the package directions. Drain and set aside.

Add the chopped kimchi, sugar, soy sauce, and gochugaru to the pan with the pork mixture. Continue to stir fry until the kimchi is cooked through and has softened, about 3-4 minutes.

Pour the water into the pan and add the cooked udon noodles.

Stir fry everything together for another 2-3 minutes, allowing the sauce to thicken and the noodles to be well coated.

Serve immediately, garnished with sesame seeds if desired.


Place the thinly sliced pork belly or collar into a large pan or wok.

Add the chopped green onions (if using) and minced garlic to the pan with the pork.

Stir fry the pork, green onions, and garlic together over medium-high heat until the pork is slightly cooked, about 3-5 minutes.

While the pork is cooking, prepare the udon noodles according to the package directions. Drain and set aside.

Add the chopped kimchi, sugar, soy sauce, and gochugaru to the pan with the pork mixture. Continue to stir fry until the kimchi is cooked through and has softened, about 3-4 minutes.

Pour the water into the pan and add the cooked udon noodles.

Stir fry everything together for another 2-3 minutes, allowing the sauce to thicken and the noodles to be well coated.

Serve immediately, garnished with sesame seeds if desired.
