5.0 from 3 votes
Pork & Kimchi Udon Noodle Soup
Spicy, garlicky, and loaded with umami, these easy kimchi noodles stack layers of flavor to make a soul-warming udon noodle soup that comes together in about twelve minutes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
12 mins
Servings: 2 servings
Calories: 768 kcal
Course:
Main Course , Soup
Cuisine:
Japanese
Ingredients
For stir-fry
- 7 grams garlic (1 large cloves, grated)
- 7 grams fresh ginger (grated)
- 1 tablespoon soy sauce
- 150 grams pork belly (sliced thinly)
- 250 grams kimchi (include the juices)
For soup
- 2 cups water
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon Gochugaru (Korean chili powder)
- ¼ teaspoon salt (to taste)
To serve
- 70 grams garlic chives (or scallions)
- 2 portions udon noodles
- 2 eggs (soft boiled egg)
Instructions
- Cut the thinly sliced 150 grams pork belly into bite-sized pieces and mix it with the grated 7 grams garlic and 7 grams fresh ginger, along with 1 tablespoon soy sauce and let it marinate while you prepare the other ingredients.
- Use your hands to squeeze out as much of the juices from 250 grams kimchi as possible into a bowl and set this aside. You can add the squeezed kimchi into the bowl with the pork belly if you'd like.
- Heat a large non-stick pan over medium heat. Add the marinated pork belly and squeezed kimchi, and spread everything out into an even layer. Let this mixture fry undisturbed until the pork belly starts to render out some fat and the kimchi starts to brown (about 1-2 minutes). If you are using a leaner cut of meat, you will need to add oil to the pan.
- Stir-fry the mixture until the pork is cooked and everything begins to brown around the edges (another 1-2 minutes).
- Add 2 cups water, kimchi juice, and 1 tablespoon gochujang and stir everything together. Let this simmer for a minute to allow the flavors to meld. Taste soup for salt and spice and adjust with ¼ teaspoon salt and 1 tablespoon gochugaru to taste.
- If you are using 2 portions udon noodles that are pre-cooked and frozen, add them to the kimchi soup along with 70 grams garlic chives and cover the pot with a lid. Let this simmer for 2-3 minutes or until the udon is warmed up. If you are using fresh udon noodles, you'll want to pre-boil them for 2 minutes less than the package directions and then drain and rinse them in cold water before adding them to the kimchi soup.
- When the noodles are heated through, remove the lid and stir everything together. Divide the noodles between two bowls, top with the kimchi and pork, then ladle on the soup. Garnish each bowl with a 2 eggs soft-boiled.
Cup of Yum
Nutrition Information
Calories
768kcal
(38%)
Carbohydrates
61g
(20%)
Protein
28g
(56%)
Fat
47g
(72%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
Monounsaturated Fat
20g
Trans Fat
0.01g
Cholesterol
218mg
(73%)
Sodium
2469mg
(103%)
Potassium
647mg
(18%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
3087IU
(62%)
Vitamin C
23mg
(26%)
Calcium
133mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 768
% Daily Value*
| Calories | 768kcal | 38% |
| Carbohydrates | 61g | 20% |
| Protein | 28g | 56% |
| Fat | 47g | 72% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 218mg | 73% |
| Sodium | 2469mg | 103% |
| Potassium | 647mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 3087IU | 62% |
| Vitamin C | 23mg | 26% |
| Calcium | 133mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.