Pork and Kimchi Udon Noodles
Create Pork and kimchi Udon Noodles in just 15 minutes! A speedy and flavorful dish, it combines succulent pork and spicy kimchi with udon noodles for an Asian-inspired culinary delight.
We keep forgetting!
Sometimes we wonder how we survive. Truly.
We keep forgetting that the Olympics are just a few weeks away. Now, you may be thinking, “Lauren you don’t need survival skills to watch the Olympics?” True, kind of.
See, when the Olympics roll around every two years, we're committed to watching every single event. Curling? You betcha. Biathlon? Guns and skiing…what’s not to like? Figure skating? We can’t take our eyes off the drama. We're completely obsessed.
Anyway, the whole point of this is that we take Olympic spectating seriously almost likes it’s our job. So in some way we are in survival mode for at least two weeks. Am we crazy? Please tell us you watch the Olympics (and ice dancing doesn’t count)!
Before we take up permanent residence on the couch, let’s talk about today’s recipe. Since the Olympics are in South Korea we figured we need a dish with some flavor and a smidge of heat. Enter, Pork & kimchi Udon Noodle. We should have gotten a gold medal for the fastest time consuming these noodles.
Butter, kimchi, gochujang (Korean hot pepper paste) mixed together with ground pork and udon noodles. Simple, savory, and simple to mix. Whip this dish up, invite friends over to watch the Olympics, and dare we say, have a noodle-eating contest!
**crickets***
We're still wondering how we survive.
In conclusion, our Pork & kimchi Udon Noodle offer a speedy yet flavor-packed culinary adventure. Ready in just 15 minutes, this dish combines succulent pork and the spiciness of kimchi with hearty udon noodles. It’s a delightful fusion of Asian flavors that promises a satisfying and speedy dining experience. Enjoy!
Prep 10 minutesCook 15 minutesTotal 25 minutesMakes 4 Servings
Ingredients
- ½ lb ground pork sausage
- 5 tbsp unsalted butter
- 1 cup chopped kimchi + 1/3 cup kimchi juice
- 2 tbsp gochujang
- ½ cup chicken stock
- ½ pound udon noodles
- 4 quail eggs, cooked over simple
- Sliced scallions, for garnish
Method
- In a medium skillet pre-heated to medium-high heat add the pork sausage. Saute the sausage, breaking it up with a wooden spoon for about five minutes or until no long pink.
- Remove the sausage for the skillet and set aside. In the same skillet melt 2 tbsp butter. Add the kimchi and gochujang, stir to combine. Saute the kimchi for a few minutes until slightly caramelized. Next, add in the broth and kimchi juice and bring the sauce to a simmer. Cook the liquid for a few minutes until slightly reduced.
- While the sauce simmers bring a large stock pot of water to a boil. Add the udon noodles and cook until al dente; about 10 minutes.
- Add the pork sausage back into the skillet with the sauce followed by the udon noodles. It’s easier to use a pair of tongs to transfer the noodles to the skillet. Next, add the remaining 3 tbsp of butter to the skillet. Stir to combine adding salt and pepper as desired.
- To serve, place some of the noodles into a bowl. Add cooked quail egg on top followed by sliced garnish. Repeat until all bowls have been filled. Enjoy!
