Creamy Kimchi Udon
Creamy Kimchi Udon
Ingredients
For the Pork Belly Kimchi Stir-fry
- 1 pound pork belly, cut into 1-inch pieces
- 1 1/2 cups kimchi, diced, plus 2 tablespoons juice
- 1/2 yellow onion, sliced
- 3 scallions, white parts separated and chopped, green parts thinly sliced for garnish
- 4 cloves garlic, minced
- 1 cup mushrooms, sliced and diced
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon granulated sugar, or to taste
- 2 tablespoons soy sauce
- 1 tablespoon gochujang
- 2 tablespoons cooking wine
For the Kimchi Tofu Cream Sauce
- 12 ounces silken tofu
- 1/2 cup kimchi
- 1/4 cup kimchi juice
- 2 tablespoons gochujang
- 1 teaspoon sesame oil
For Assembly
- 1 pound udon noodles
Instructions
- 1
Prepare all ingredients: Mince the garlic. Chop the white parts of the scallions and thinly slice the green parts for garnish. Slice and dice the mushrooms. Slice the yellow onion. Cut the pork belly into 1-inch pieces. Dice the kimchi.
⏱️ 10 min
- 2
In a large wok or skillet over medium heat, add the cut pork belly. Stir-fry until the fat renders and the pork belly develops a slight crispy layer on both sides, about 8-10 minutes.
⏱️ 9 min
- 3
Season the cooked pork belly with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon granulated sugar, or to taste. Stir to combine.
⏱️ 1 min
- 4
In the same wok with the pork belly and rendered fat, add the minced garlic, chopped white scallion parts, sliced onion, and diced mushrooms. Cook until the aromatics are fragrant and softened, about 3-4 minutes.
⏱️ 4 min
- 5
Add the diced kimchi and its 2 tablespoons of juice to the wok. Continue to stir-fry for about 1 minute.
⏱️ 1 min
- 6
Deglaze the wok with cooking wine, scraping up any browned bits from the bottom. Add the soy sauce and 1 tablespoon gochujang, mixing until well-combined with the pork belly and kimchi mixture.
⏱️ 2 min
- 7
While the stir-fry is cooking, prepare the Kimchi Tofu Cream Sauce. In a blender, combine the silken tofu, 1/2 cup kimchi, 1/4 cup kimchi juice, 2 tablespoons gochujang, and sesame oil. Blend until completely smooth and creamy.
⏱️ 5 min
- 8
Cook the udon noodles according to package instructions. Typically, this involves boiling them in water for a few minutes until tender, then draining.
⏱️ 5 min
- 9
To assemble, divide the cooked udon noodles among serving bowls. Top each bowl with a generous portion of the pork belly kimchi stir-fry.
⏱️ 2 min
- 10
Garnish with the thinly sliced green scallion parts. Pour the creamy kimchi tofu sauce generously over the top of each serving. Mix all ingredients together in the bowl before enjoying.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Kimchi Udon
For the Pork Belly Kimchi Stir-fry
- 1 pound pork belly, cut into 1-inch pieces
- 1 1/2 cups kimchi, diced, plus 2 tablespoons juice
- 1/2 yellow onion, sliced
- 3 scallions, white parts separated and chopped, green parts thinly sliced for garnish
- 4 cloves garlic, minced
- 1 cup mushrooms, sliced and diced
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon granulated sugar, or to taste
- 2 tablespoons soy sauce
- 1 tablespoon gochujang
- 2 tablespoons cooking wine
For the Kimchi Tofu Cream Sauce
- 12 ounces silken tofu
- 1/2 cup kimchi
- 1/4 cup kimchi juice
- 2 tablespoons gochujang
- 1 teaspoon sesame oil
For Assembly
- 1 pound udon noodles
Instructions
- 1
Prepare all ingredients: Mince the garlic. Chop the white parts of the scallions and thinly slice the green parts for garnish. Slice and dice the mushrooms. Slice the yellow onion. Cut the pork belly into 1-inch pieces. Dice the kimchi.
⏱️ 10 min - 2
In a large wok or skillet over medium heat, add the cut pork belly. Stir-fry until the fat renders and the pork belly develops a slight crispy layer on both sides, about 8-10 minutes.
⏱️ 9 min - 3
Season the cooked pork belly with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon granulated sugar, or to taste. Stir to combine.
⏱️ 1 min - 4
In the same wok with the pork belly and rendered fat, add the minced garlic, chopped white scallion parts, sliced onion, and diced mushrooms. Cook until the aromatics are fragrant and softened, about 3-4 minutes.
⏱️ 4 min - 5
Add the diced kimchi and its 2 tablespoons of juice to the wok. Continue to stir-fry for about 1 minute.
⏱️ 1 min - 6
Deglaze the wok with cooking wine, scraping up any browned bits from the bottom. Add the soy sauce and 1 tablespoon gochujang, mixing until well-combined with the pork belly and kimchi mixture.
⏱️ 2 min - 7
While the stir-fry is cooking, prepare the Kimchi Tofu Cream Sauce. In a blender, combine the silken tofu, 1/2 cup kimchi, 1/4 cup kimchi juice, 2 tablespoons gochujang, and sesame oil. Blend until completely smooth and creamy.
⏱️ 5 min - 8
Cook the udon noodles according to package instructions. Typically, this involves boiling them in water for a few minutes until tender, then draining.
⏱️ 5 min - 9
To assemble, divide the cooked udon noodles among serving bowls. Top each bowl with a generous portion of the pork belly kimchi stir-fry.
⏱️ 2 min - 10
Garnish with the thinly sliced green scallion parts. Pour the creamy kimchi tofu sauce generously over the top of each serving. Mix all ingredients together in the bowl before enjoying.
⏱️ 1 min