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)
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:
*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:
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
- Korean Stone Bowl (Dolsot)
- Cooking Pot
Ingredients for soup
- 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).
- 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!")
In case you need any of the ingredients listed above, I made this Jjigae Udon shopping list for you.
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