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.
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!")
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