Creamy Gochujang Udon
Creamy Gochujang Udon
Ingredients
For the Tofu Cream Sauce
- 14 ounces silken tofu
- 1 tablespoon sesame oil
For the Udon
- 16 ounces fresh udon noodles
For the Pork Belly and Sauce
- 1 pound pork belly, cut into 1/2-inch thick slices
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 garlic, cloves, minced
- 1/2 yellow onion, medium, thinly sliced
- 2 tablespoons cooking wine, such as mirin or dry sherry
- 3 tablespoons gochujang
- 1 tablespoon gochugaru, or to taste for spice
For Garnish
- 2 scallions, thinly sliced
Instructions
- 1
Prepare the Tofu Cream Sauce: In a blender, combine the silken tofu and sesame oil. Blend until completely smooth and creamy. Set aside.
⏱️ 3 min
- 2
Cook the Udon: Bring a large pot of water to a rolling boil. Add the fresh udon noodles and cook according to package directions, typically 2-3 minutes, until al dente. Drain well and set aside.
⏱️ 5 min•🌡️ 212
- 3
Cook the Pork Belly: Place the pork belly slices in a cold large skillet or wok over medium heat. Cook for 8-10 minutes, flipping occasionally, until the fat has rendered and the pork belly is crispy and golden brown on both sides. Remove the pork belly from the pan, leaving about 2 tablespoons of rendered fat in the pan. Season the cooked pork belly with salt and black pepper. If not already cut, use kitchen shears to cut the pork belly into bite-sized pieces.
⏱️ 10 min
- 4
Sauté Aromatics: To the same skillet with the rendered pork fat, add the minced garlic and sliced onion. Sauté over medium heat for 3-4 minutes, until the onion is softened and translucent and the garlic is fragrant.
⏱️ 4 min
- 5
Deglaze and Add Flavor: Deglaze the pan by pouring in the cooking wine, scraping up any browned bits from the bottom of the skillet. Stir in the gochujang and gochugaru, mixing well to combine with the aromatics. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 2 min
- 6
Combine and Finish: Turn off the heat. Add the prepared tofu cream sauce to the skillet and stir until fully incorporated into the gochujang mixture. Add the cooked udon noodles and the crispy pork belly pieces to the skillet. Fold everything together gently until the noodles and pork belly are evenly coated with the creamy gochujang sauce.
⏱️ 3 min
- 7
Serve: Divide the creamy gochujang udon among serving bowls. Garnish generously with sliced scallions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Gochujang Udon
For the Tofu Cream Sauce
- 14 ounces silken tofu
- 1 tablespoon sesame oil
For the Udon
- 16 ounces fresh udon noodles
For the Pork Belly and Sauce
- 1 pound pork belly, cut into 1/2-inch thick slices
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 garlic, cloves, minced
- 1/2 yellow onion, medium, thinly sliced
- 2 tablespoons cooking wine, such as mirin or dry sherry
- 3 tablespoons gochujang
- 1 tablespoon gochugaru, or to taste for spice
For Garnish
- 2 scallions, thinly sliced
Instructions
- 1
Prepare the Tofu Cream Sauce: In a blender, combine the silken tofu and sesame oil. Blend until completely smooth and creamy. Set aside.
⏱️ 3 min - 2
Cook the Udon: Bring a large pot of water to a rolling boil. Add the fresh udon noodles and cook according to package directions, typically 2-3 minutes, until al dente. Drain well and set aside.
⏱️ 5 min•🌡️ 212 - 3
Cook the Pork Belly: Place the pork belly slices in a cold large skillet or wok over medium heat. Cook for 8-10 minutes, flipping occasionally, until the fat has rendered and the pork belly is crispy and golden brown on both sides. Remove the pork belly from the pan, leaving about 2 tablespoons of rendered fat in the pan. Season the cooked pork belly with salt and black pepper. If not already cut, use kitchen shears to cut the pork belly into bite-sized pieces.
⏱️ 10 min - 4
Sauté Aromatics: To the same skillet with the rendered pork fat, add the minced garlic and sliced onion. Sauté over medium heat for 3-4 minutes, until the onion is softened and translucent and the garlic is fragrant.
⏱️ 4 min - 5
Deglaze and Add Flavor: Deglaze the pan by pouring in the cooking wine, scraping up any browned bits from the bottom of the skillet. Stir in the gochujang and gochugaru, mixing well to combine with the aromatics. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 2 min - 6
Combine and Finish: Turn off the heat. Add the prepared tofu cream sauce to the skillet and stir until fully incorporated into the gochujang mixture. Add the cooked udon noodles and the crispy pork belly pieces to the skillet. Fold everything together gently until the noodles and pork belly are evenly coated with the creamy gochujang sauce.
⏱️ 3 min - 7
Serve: Divide the creamy gochujang udon among serving bowls. Garnish generously with sliced scallions and serve immediately.
⏱️ 1 min