Kimchi and Pork Udon Gratin recipe - ingredients, nutrition and when to eat it
This dish combines udon noodles topped with stir-fried kimchi and pork, finished with cheese and baked until golden.
This dish combines udon noodles topped with stir-fried kimchi and pork, finished with cheese and baked until golden. The chewy noodles pair well with tangy, spicy kimchi and rich melted cheese. It’s a hearty choice for lunch or dinner, especially when you’re in the mood for something baked.
World cuisine · 30 minutes to cook
Nutrition (per 451g serving): 635.5 kcal · protein 31.8g · carbohydrate 65.1g · fat 25.8g · sodium 1210.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi is very ripe and salty, you can use a little less gochujang and soy sauce.
Tips: If you don’t have an oven-safe dish, stir-fry everything in a pan, cover it, and melt the cheese over low heat.
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Ingredients (1 serving)
- Boiled Udon Noodles — 200 g
- Napa Cabbage Kimchi — 80 g
- Pork Shoulder — 70 g
- Onion — 0.3 pc
- Cooking Oil — 1 tsp
- Gochujang — 0.5 tsp
- Soy Sauce — 0.5 tsp
- Cheese — 40 g