Name: Kimchi & Pork Jjigae Udon - Korean Spicy Udon Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 pack Udon Noodles (Raw Fresh Packed); 150 g Pork Belly (Thinly sliced); 100 g Kimchi; 1 Spring Onion; 1 Eggs; 1 tbsp Garlic (Powder) (Substitution: Grated or Minced Garlic); 2 tbsp Gochujang; 1 tbsp Miso; 1 tsp Chicken Bouillon Paste; 1 tbsp Dashi Powder (Kayanoya-no-Dashi); 1 tbsp Oyster Sauce; 1 tbsp Sesame Oil (Roasted/Toasted); 1/2 tbsp Japanese Ichimi Togarashi Peppers (Put 1 tbsp if you like spicy.); 300 cc/ml Water; 1/4 pack Shimeji Mushrooms; 1/4 pack Konjac (Konnyaku / Yam Cake)

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This is one of my favorite dishes! Don’t let the list of ingredients scare you. This is such an easy dish to make and very tasty, especially if you like spicy food. Whenever I am craving a spicy meal, this is my go to dish. The photo doesn’t do it justice, so you are going to have to trust me on this one, but there is a reason it’s my favorite dish.

I use thinly sliced pork belly in this recipe. You can usually get it either at a Japanese grocery store or a Korean grocery store. They look like this:

Thinly Sliced Pork Belly

The Kimchi I use in this recipe is this one and I usually get it at WholeFoods or Ralphs:

Kimchi – Wildbrine

Konjac is one of the ingredients for this recipe. I usually get one either at a Japanese grocery store or a Korean grocery store. It’s an optional ingredient but it looks like this:

Konjac (Yam Cake)

(こんにゃく)

I used Shimeji mushrooms for this recipe. I usually get one at WholeFoods, a Japanese grocery store, or a Korean grocery store. It’s an optional ingredient and you could also use Enoki mushroom, Shiitake mushroom or Eringi mushroom instead, but they look like this:

Shimeji Mushroom

(しめじ)

*For the rest of the ingredients, please check the shopping list below.

If you like to check out other recipes for spicy dishes, I recommend you these:

-Sundubu Jjigae Recipe – Korean Spicy Soup with Tofu
-Curry Spiced Baked Chicken Recipe – Juicy and Spicy Asian Fusion Dish
-Spicy Miso Mayonnaise Dipping Sauce Recipe

If you like to read about other spicy dishes, I recommend you these posts:

-My Love of Spicy Korean Food – Bibimbap: A Healthy Spicy Rice Bowl with Vegetables
-Curry Powder is Such a Useful Ingredients – Asian Fusion
-Enjoy Raw Vegetables and Their Health Benefits with This Japanese Spicy Miso Dipping Sauce

Eat well, be happy!

Kimchi & Pork Jjigae Udon – Korean Spicy Udon Soup

My recipe for one of my favorite dishes. Hot and spicy Hot Pot is perfect for a chilly day or night!

Enjoy good taste and healthy meal loaded with vegetables.

4 from 2 votes

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Prep Time 5

Cook Time 30

Total Time 35

Course Main Course, Soup

Cuisine Korean

Servings people

Difficulty Easy

Equipment

Korean Stone Bowl (Dolsot)
Cooking Pot

Ingredients

Main Ingredients:

1 pack Udon Noodles Raw Fresh Packed
150 g Pork Belly Thinly sliced
100 g Kimchi
1 Spring Onion
1 Eggs

Ingredients for soup

1 tbsp Garlic (Powder) Substitution: Grated or Minced Garlic
2 tbsp Gochujang
1 tbsp Miso
1 tsp Chicken Bouillon Paste
1 tbsp Dashi Powder Kayanoya-no-Dashi
1 tbsp Oyster Sauce
1 tbsp Sesame Oil Roasted/Toasted
1/2 tbsp Japanese Ichimi Togarashi Peppers Put 1 tbsp if you like spicy.
300 cc/ml Water

Optional Ingredients:

1/4 pack Shimeji Mushrooms
1/4 pack Konjac (Konnyaku / Yam Cake)

Instructions

Preparation:

Cut the pork belly to the desired length. I recommend cutting into 1 or 2 inch length strips.
Cut spring onion into 1/4 inch wide pieces diagonally (refer to picture).
Cut the Konjac into small pieces (refer to picture).

Instructions :

Add Garlic Powder, Gochujang, Miso, Chicken Bouillon Paste, Kayanoya-no-Dashi, Oyster Sauce, Sesame Oil, and Japanese Ichimi Red Peppers in the stone bowl.
Add water to the stone bowl.
Mix water and ingredients well.
Bring the stone bowl to a boil by starting with the lowest heat to avoid damaging the bowl. (IMPORTANT!)
Start boiling water in a pot for boiling Udon noodles.
When the water starts boiling, add Udon noodles into the pot and boil for 1-2 mins. Occasionally, try to loosen the Udon noodles with a cooking tool (I prefer the most versatile tool, chopsticks).
Once the Udon noodles are boiled, drain the water over a colander and let the Udon noodles rest in it.
When the soup begins to boil, add each piece of pork belly one by one into the stone bowl (do not place all at same time).
Add Konjac
Add Shimeji mushrooms
Add Kimchi
Add spring onions
Add your Udon noodles into the bowl. Put a lid on the stone bowl and keep boiling for about 2-3 mins. Adjust the heat level if necessary (to avoid overflowing).
Add a raw egg into the middle of the stone bowl carefully and keep boiling until the egg hardness is to the level you desire.
Ita-daki-masu! (Japanese greeting word to say right before you eat. It means "thank you for the food!")