Pork Belly Kimchi Udon recipe - ingredients, nutrition and when to eat it
A hearty udon dish infused with the rich fat of pork belly and the tangy heat of kimchi.
A hearty udon dish infused with the rich fat of pork belly and the tangy heat of kimchi. It is perfect for a cold evening or when you want a simple meal at home that also pairs well with drinks.
Noodles · 20 minutes to cook
Nutrition (per 738g serving): 688.3 kcal · protein 22.7g · carbohydrate 68.6g · fat 33.4g · sodium 3952.7mg
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: Add a little kimchi brine along with the kimchi to give the udon broth a naturally tangy flavor.
Tips: If the pork belly renders plenty of fat, you can use less cooking oil.
Tips: Udon noodles soften quickly if boiled too long, so add them at the end and cook briefly.
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Ingredients (1 serving)
- Pork belly — 80 g
- Napa cabbage kimchi — 100 g
- Cooked udon noodles — 200 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 5 g
- Soy sauce — 8 tsp
- Korean red pepper flakes — 1 tsp
- Cooking oil — 1 tsp
- Water — 250 ml