Ingredients
serving size: 2 adults +2 kids
1 lb of thinly sliced pork belly
4 servings of udon noodles
2 cups of chopped Kimchi
4 stalks of green onions, chopped
1 tbsp of Gochugaru (Korean red pepper powder)
1 tbsp of minced garlic
2 tbsp of oyster sauce
3 tbsp of soy sauce
1 tbsp of mirin
1 tbsp of sesame oil
1 tbsp of sugar
2 tbsp of sesame oil
Optional: 1 cup of Kimchi juice
Directions:
1. In a large skillet, add 1 tbsp of neutral oil and your pork belly slices and cook over medium heat. When the meat is half cooked, add minced garlic and chopped scallions (only the white part) and sautee until fragrant.
2. Add your kimchi to the pan and stir fry until the meat is fully cooked. Add your sauces to the pan and mix them in well.
3. While the kimchi and pork belly are cooking, blanche your frozen udon noodles in hot boiling water for 30 seconds and use chopsticks to gently separate the noodles from each other. Quickly rinse the noodles in cold water to remove any starch.
4. Add the udon noodles to the pan and coat evenly in thee sauce. Garnish with chopped green onions (green part) and sesame seeds. Serve and enjoy!
