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Chopsticks in a white bowl of creamy kimchi udon.

Creamy Kimchi Udon

  • Author: Asha
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Noodles
  • Cuisine: Japanese


Kimchi udon with pork belly featuring a light cream sauce loaded with flavour that clings perfectly to the plump and chewy udon noodles.



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


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.


  • 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

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