Kimchi & Pork Jjigae Udon – Korean Spicy Soup Udon

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. Happy cooking!

Kimchi & Pork Jjigae Udon -Korean Spicy Soup Udon

Hot and spicy soup meal which is perfect for a chilly day or night!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine Korean
Servings 1 people

Equipment

  • Korean Stone Bowl (Dolsot)*1
  • Pot

Ingredients
  

  • 1 pack Udon Noodle *2 Raw fresh packed
  • 150 g Pork Belly Thin sliced *3
  • 100 g Kimchi *4
  • 1/4 pack Konjac *5 (=Konnyaku Yam Cake.) If you like.
  • 1 Spring Onion
  • 1/4 pack Shimeji Mushroom *6 If you like.
  • 1 Egg

Ingredients for soup

  • 1 tbsp Garlic Powder *7 Sub suggestion : Grated or Minced Garlic
  • 2 tbsp Gochujang *8
  • 1 tbsp Miso *9
  • 1 tsp Chicken Bouillon Paste *10
  • 1 tbsp Kayanoya-no-Dashi *11 Dashi stock powder
  • 1 tbsp Oyster Sauce *12
  • 1 tbsp Sesame Oil *13 Roasted/Toasted
  • 1/2 tbsp Japanese Ichimi Red Peppers *14 Put full 1 tbsp if you really like spicy.
  • 300 cc/ml Water

Instructions
 

Preparation :

  • Cut the pork (pre-thin-sliced) to the desired size. I would do like 1-2 inches wide.
  • Cut spring onion into 1/4 inch wide pieces diagonally.
  • Cut Konjac into small pieces like the size in the picture.

Instructions :

  • Put Garlic Powder, Gochujang, Miso, Chicken Bouillon Paste, Kayanoya-no-Dashi, Oyster Sauce, Sesame Oil, and Japanese Ichimi Red Peppers in a stone bowl.
  • Add water to the stone bowl, mix it well.
  • Bring the stone bowl to a boil by starting with the lowest stove heat to avoid damaging the bowl. (IMPORTANT!!)
  • Start boiling water in a pot for boiling Udon noodles.
  • When the water in the pot started boiling, boil Udon noodles in the pot for 1-2 mins, and try to loosen the Udon noodles with a cooking tool like chopsticks occasionally.
  • Once the Udon noodles are boiled, drain the water over a colander and leave the Udon noodles in it for now.
  • When the stone bowl is started boiling, add pork belly one by one into the stone bowl.
  • Add Konjac… (if you like.)
  • Add Shimeji mushrooms… (if you like)
  • Add Kimchi…
  • Add spring onions…
  • Add Udon noodles and put a lid on the stone bowl and keep boiling for about 2-3 mins. Adjust the heat level to avoid overflowing.
  • Crack an egg into the middle of the stone bowl carefully and keep boiling until the egg hardness gets as you desire.
  • Ita-daki-masu! (Japanese greeting word to say right before you eat. Equally meaning to "thank you for the food!")

Notes

*1 Korean Stone Bowl (Dolsot)
If you don’t already have a stone bowl, here is the one that I recommend:
** Available on Amazon here
Alternatively, you can also use a regular deep saucepan.
** Available on Amazon here
*2 Udon Noodle
** Available on Amazon here
*3 Thin sliced pork belly
You can usually get it either at a Japanese grocery store or a Korean grocery store.
*4 Kimchi
I usually get this one at WholeFoods or Ralphs.
*5 Konjac (Konnyaku – Yam Cake)
I usually get one either at a Japanese grocery store or a Korean grocery store.
*6 Shimeji Mushrooms
I usually get one at WholeFoods, a Japanese grocery store, or a Korean grocery store.
*7 Garlic Powder
** Available on Amazon here
*8 Gochujang
** Available on Amazon here
*9 Miso
I usually use this one. I recommend using Dashi Miso, White Miso, or Koji Miso.
** Available on Amazon here
*10 Chicken Bouillon Paste
I highly recommend this product!
** Available on Amazon here
*11 Kayanoya-no-Dashi
** Available on Amazon here
*12 Oyster Sauce
** Available on Amazon here
*13 Roasted Sesame Oil
 
** Available on Amazon here
*14 Japanese Ichimi Red Peppers
** Available on Amazon here
Keyword Healthy, Hot-pot, Pork, Soup, Vegetable

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