Recipe: Spicy Kimchi Cream Udon

Jessica Trac, 2T3 MAM

My two friends and I started a small cooking blog on Instagram (@sousturechefs) at the start of the pandemic. Before COVID-19, I only meal-prepped and cooked to eat, not to enjoy. Some of the small joys of the past year have been learning new recipes and sharing them on our blog, and baking small treats for friends to enjoy at socially distanced drop-offs! I found this recipe online, and it’s so good–a great spin on pasta with Asian flavours! 

Ingredients for 2 servings:

• 1 tbsp butter

• 1/3 cup pork belly, chopped into small pieces

• 1/2 cup kimchi, chopped

• 1/2 cup cooking cream

• 1/4 cup kimchi juice

• 1 tbsp gochujang

• 1-2 tbsp gochugaru

• 1/2 small onion, diced

• 2 minced garlic cloves

• 1/3 cup chopped green onion (save some to garnish)

• 2 udon packs

• 1 egg yolk (optional)

Instructions: 

1. Cook udon according to package instructions. Set aside.

2. Set a pan on medium heat. Add butter and melt.

3. Add chopped green onion and minced garlic. Cook until fragrant.

4. Add chopped pork belly and cook until browned. Season with salt and pepper.

5. Add in chopped kimchi and onion and cook until softened.

6. Add in gochujang and mix.

7. Pour in cooking cream and kimchi juice.

8. Add in gochugaru (more if you like it spicy!)

9. Once combined, add in cooked udon noodles and stir.

10. Plate noodles and garnish with egg yolk (makes it more creamy), green onion, sesame seeds, and chili flakes.