This creamy 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 you will love how quick and easy this dish is to make. Hello delicious, new weeknight meal favourite.
This 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. Or, try this cold soba noodle salad with lemon for something light and refreshing,
Ingredients
- Udon - I used a frozen, Sanuki-style udon. This type has a wonderful chewy texture.
- Pork belly - I purchased pork belly from a Korean marketplace.
- Kimchi - Select one made from napa cabbage.
- Onion - For extra flavour.
- Sesame oil - This adds a wonderful flavour element to the dish.
- Soy sauce - For seasoning.
- Mirin - The sweetness brings balance to this noodle dish.
- Chicken bouillon - This adds depth to the flavour. Don't substitute with water.
- Milk - Adding milk gives this dish its light creaminess.
- Salt & pepper - For seasoning.
- Green onion - For fresh flavour and colour.
See the recipe card below for quantities.
Substitutions
You can easily modify this recipe to suit your diet or preference.
- Dairy-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 chili oil for more spice.
Instructions
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.
Equipment
- Large pot - for boiling the udon.
- Colander
- Large skillet
- Cooking chopsticks - or another stirring utensil.
Storage
Store leftovers in an airtight container in the fridge for up to 3-4 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
Creamy kimchi udon with pork belly featuring a light cream sauce loaded with flavour that clings perfectly to the plump, chewy udon noodles.
Ingredients
2 portions frozen udon
1 tablespoon mirin
2 teaspoons soy sauce
½ teaspoon chicken bouillon
280 ml milk
100 g pork belly
½ medium onion
½ teaspoon sesame oil
100 g kimchi (made from napa cabbage)
salt and pepper, to taste
2 green onions
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
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!