This kimchi udon with pork belly features a light cream sauce loaded with flavour that clings perfectly to the plump and chewy udon noodles. The kimchi adds a nice touch of spice. And this recipe is fast and easy to make. Hello delicious, new weeknight meal favourite.
This creamy kimchi udon is a type of Japanese fusion dish, incorporating the Korean flavour of kimchi into a traditional Japanese dish. For another scrumptious udon dish, delightful beef curry udon is my recommendation.
Ingredients
- Frozen udon
- Pork belly
- Kimchi (made from napa cabbage)
- Onion
- Sesame oil
- Soy sauce
- Mirin
- Chicken bouillon (or vegetable bouillon)
- Milk (or soy milk)
- Salt & pepper
- Green onion
See the recipe card below for quantities.
Instructions
You will love how quick and easy this dish is to make.
Cook udon according to package directions. Drain and set aside.
Heat sesame oil in a frying pan over medium heat. Cook pork until it changes colour.
Add onion and cook until onion has softened.
Add kimchi and stir while cooking until it is completely mixed in.
Then add the prepared cream sauce and bring to a simmer.
Mix in the cooked udon and bring back to a simmer. Season with salt and pepper to taste.
Distribute the creamy kimchi udon into serving bowls and top with green onion slices.
Substitutions
You can switch things up in this recipe to suit different diets or preferences.
- Lactose-free - use unsweetened soy milk instead of dairy
- Vegetarian - replace the chicken bouillon and pork belly with vegetable bouillon and mushrooms
- No pork - switch the pork belly out for mushrooms (shiitake or cremini) or chicken (I like to use thighs in this dish)
- Make it spicy! - add a touch of Chinese chilli oil
Equipment
To make this dish, you will need a large pot for cooking the udon and a colander to drain it. You will also need a large frying pan and a utensil for stirring.
Storage
Store leftovers in an airtight container in the fridge for up to three to four days.
📖 Recipe
Creamy Kimchi Udon
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Noodles
- Cuisine: Japanese
Description
Kimchi udon with pork belly featuring a light cream sauce loaded with flavour that clings perfectly to the plump and chewy udon noodles.
Ingredients
Instructions
Cook udon according to package directions. Drain and set aside.
Prep: Make cream sauce by mixing together mirin, soy sauce, bouillon, and milk in a bowl. Cut pork and kimchi into bite-sized pieces. Thinly slice the onion. And thinly slice the green onion on a diagonal.
Heat sesame oil in a frying pan over medium heat. Cook pork until it changes colour.
Add onion and cook until onion has softened.
Add kimchi and stir while cooking until it is completely mixed in.
Then add the prepared cream sauce and bring to a simmer.
Mix in the cooked udon and bring back to a simmer. Season with salt and pepper to taste.
Distribute the creamy kimchi udon into serving bowls and top with green onion slices.
Nutrition
- Serving Size:
- Calories: 641
- Sugar: 12.8 g
- Sodium: 1004.4 mg
- Fat: 29.1 g
- Carbohydrates: 75.5 g
- Protein: 19.9 g
- Cholesterol: 38.9 mg
Keywords: creamy kimchi udon, kimchi udon
Bernice says
This was exactly the bowl of comfort I needed on a rainy day like today. I loved the flavours of the pork belly and kimchi with the creamy broth. Would make again!
Asha says
Thanks so much, definitely makes a great comfort food
Shelby says
You had me at kimchi! Hehe I adore kimchi and it gave these noodles a little "something extra". It turned out delicious!
Asha says
Thank you! 🙂
Nancy says
Delicious fusion recipe with kimchi. The spicy level was perfect t.
Asha says
Thanks!