Name: Creamy Kimchi Udon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 portions frozen udon; 1 tablespoon mirin; 2 teaspoons soy sauce; 1/2 teaspoon chicken bouillon; 280 ml milk; 100 g pork belly; 1/2 medium onion; 1/2 teaspoon sesame oil; 100 g kimchi (made from napa cabbage); salt and pepper, to taste; 2 green onions

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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.

A white bowl of creamy kimchi udon on a grey cloth napkin.

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.

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Ingredients
Instructions
Substitutions
Equipment
Storage
📖 Recipe

Chopsticks in a bowl of creamy kimchi udon on a grey cloth napkin.

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.

A close up of creamy kimchi udon in a white bowl.

Instructions

You will love how quick and easy this dish is to make.

Cook udon according to package directions. Drain and set aside.

Prepped ingredients in different dishes: chopped kimchi, sliced pork belly and onions, green onions, and cream sauce.

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.

Pork belly and onion cooking in a frying pan.

Add onion and cook until onion has softened.

Kimchi, pork belly, and onion cooking in a frying pan.

Add kimchi and stir while cooking until it is completely mixed in.

Cream sauce with pork and vegetables in a frying pan.

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.

A bowl of creamy kimchi udon topped with green onion.

Distribute the creamy kimchi udon into serving bowls and top with green onion slices.

Chopsticks in a bowl of creamy kimchi udon on a cloth napkin.

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

A closeup of creamy kimchi udon topped with green onion.

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