Description
A quick and scrumptious kimchi udon stir fry that combines spicy and savory flavors for a delightful meal in just 15 minutes.
Ingredients
- 12 oz Udon Noodles (Frozen noodles preferred)
- 1 tablespoon Vegetable Oil (Any neutral oil)
- 1 medium Onion (Yellow or white onions)
- 2 stalks Green Onion (Can use chives as a substitute)
- 6 oz Pork Belly (Can substitute with chicken, tofu, or extra vegetables)
- 1 cup Aged Kimchi (Fresh kimchi can be used if necessary)
- 2 tablespoons Kimchi Juice (Use from the container)
- 1 teaspoon Sugar (Can replace with honey or omit)
- 1 teaspoon Gochugaru (Korean Chili Flakes) (Adjust to taste)
- 2 tablespoons Oyster Sauce or Soy Sauce (Use soy sauce for vegetarian)
- 1/2 cup Water (Can use broth for more flavor)
- 1 teaspoon Sesame Oil (Can substitute with olive oil)
- 1 tablespoon Toasted Sesame Seeds (Adds a nutty crunch)
- 1 large Sunny Side Up Egg (For richness and presentation)
- 1 tablespoon Seaweed Flakes (Enhances flavor)
- 2 stalks Chopped Green Onion (For fresh appeal and color)
Instructions
- Boil a pot of water and add your frozen udon noodles. Follow the package instructions, then drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium heat. Add chopped onions and cook for about 3-4 minutes until soft and translucent.
- Add the pork belly and fry until crispy and golden, about 4-5 minutes.
- Stir in the aged kimchi and kimchi juice. Add sugar and gochugaru to taste, stirring everything well.
- Toss in the drained udon noodles, oyster sauce (or soy sauce), and water. Stir-fry for another 2-4 minutes.
- Drizzle sesame oil over the stir fry and give it a final toss.
- Plate the stir-fry, topping it off with a sunny side up egg, toasted sesame seeds, seaweed flakes, and chopped green onions.
Notes
Use high heat for best results and avoid overcrowding the pan. Fresh ingredients enhance flavor significantly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Korean