Korean · Dinner
Spicy Pork Kimchi Noodles
Kimchi Pork Udon Bokkeum One Pan
Korean stir-fried udon with sliced pork, aged kimchi, and onion in a gochujang-butter glaze, finished in one pan with scallion, sesame, and toasted seaweed strips.
$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
28gFat
68gCarbs
8gSugar
4gFiber
1240mgSodium
85mgChol
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Instructions
1
Prep
Thinly slice 360g pork shoulder and 160g yellow onion. Finely chop 240g aged kimchi and measure its 60ml juice. Thinly slice 2 scallions. Finely grate 4 garlic cloves. Cut 2 sheets roasted seaweed into thin strips. Loosen 400g fresh udon noodles by pouring boiling water over them in a heatproof bowl, rest 60 seconds, drain well. Mix 30g gochujang, 2 tbsp soy sauce, and 10g brown sugar together.
2
Sear
Heat 2 tbsp neutral oil in a large skillet over high heat. Add sliced pork in a single layer, sear 2 minutes until deeply browned, then stir-fry 1 minute more until just cooked through. Transfer to a plate.
3
Saute
Lower heat to medium-high, add 30g butter, onion, chopped kimchi, and grated garlic. Stir-fry 2–3 minutes until kimchi softens and turns deep red.
4
Build
Stir in the gochujang mixture and 0.5 tsp black pepper, fry 30 seconds until the paste blooms and clings to the pan. Return the pork to the skillet.
5
Glaze
Add loosened udon and 60ml kimchi juice, toss 2–3 minutes over medium-high heat until every strand is glazed and sauce reduces around the noodles.
6
Finish
Drizzle 2 tbsp toasted sesame oil over the surface. Scatter scallion, seaweed strips, and 10g toasted sesame seeds, then plate straight from the pan into two bowls.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) pork shoulder
- 400g (14.1 oz) fresh udon noodles
- 240g (8.5 oz) aged sour kimchi
- 60ml (1/4 cup) kimchi juice
- 160g (5.6 oz) yellow onion
- 2 scallions
- 30g (1.1 oz) unsalted butter
- 4 tbsp neutral oil
- 30g (1.1 oz) gochujang
- 1/4 cup soy sauce
- 10g (2 tsp) light brown sugar
- 2 tbsp toasted sesame oil
- 4 garlic cloves
- 2 sheets roasted seaweed
- 10g (2 tbsp) toasted sesame seeds
- 0.5 tsp freshly ground black pepper