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Katie Zukhovich, better known as @babytamago across Instagram and TikTok, knows her way around a good meal. And this recipe for kimchi udon is one of her favorites. She riffs off of a Bon Appétit recipe by adding a toasted furikake (a Japanese spice blend) panko sprinkle on top. Oh, and pork belly!
Here’s how to make this fast and easy kimchi udon noodle stir-fry:
Serves 2
Ingredients
Furikake crumbs
1 Tbsp. butter
¼ cup panko
1 Tbsp. furikake
Noodles
3 Tbsp. unsalted butter, divided
6 oz pork belly, thinly sliced into bite-sized strips
½ cup finely chopped kimchi, plus 2 Tbsp. kimchi juice
2 scallions, thinly sliced, green and pale green & white parts separated
1 Tbsp. gochujang
½ Tbsp. soy sauce
½ Tbsp. fish sauce
⅓ cup chicken broth
10 oz fresh or frozen udon noodles
2 large egg yolks, room temperature
2 lemon wedges
Preparation
Furikake crumbs
Heat the butter in a small pan over medium heat. Once bubbling, add the panko, mixing to cover all the crumbs. Sprinkle in the furikake and sauté for another minute until the panko is just golden. Remove from heat and let cool.
Noodles
Add 1 Tbsp. butter to a medium pan over medium high heat. Once melted, add the pork belly and cook until lightly browned, 3-4 minutes.
Add kimchi, green parts of the scallion, gochujang, soy sauce, and fish sauce. Cook, stirring occasionally, until kimchi is softened, about 4 minutes.
Add the chicken broth and kimchi juice and bring everything to a simmer. Cook until the liquid is slightly reduced, about 3 minutes.
Meanwhile, boil udon noodles according to package directions. Usually this takes 60 seconds or so.
Using tongs, transfer noodles to the kimchi mixture and add remaining 2 Tbsp. butter. Cook, tossing often, until sauce coats noodles, about 2 minutes.
Divide among 2 bowls and top with an egg yolk each, remaining scallion, furikake crumbs, and a lemon wedge. Slurp away and enjoy!
PHOTO CREDIT: courtesy of Katie Zukhovich
