Recipe Cuisine: Korean
Theme: 10 Iconic Asian Ingredients
Kimchi Stew (Kimchi Jjigae) with Udon Noodles
By: Natsuko Locke
Ingredients
- 1 packet of Obento Udon Noodles
- 80g Pork Belly Slices, cut into bite size
- 100g Obap Kimchi with brine
- 100g Firm Tofu, cut into 0.5cm thick rectangles
- 1 Spring Onion (both white and green part), thinly sliced
- 300ml Water
- 1 tbsp Chicken Stock Powder
- 1 tbsp Gochujang
- 1 tsp Red Miso
- 1 tsp Sesame Oil
Product used in recipe
- OBAP - KIMCHI
- OBENTO - UDON NOODLES
Method
- Prepare pork, tofu, and spring onion.
- In a small pot or sauce pan, add sesame oil and cook pork.
- Add kimchi and white part of spring onion and cook slightly.
- Add water, kimchi brine, stock powder, gochujang, miso, and gently stir through. Add tofu and udon noodles on top, cover and cook for 10 minutes over medium heat.
- Serve with a bowl, top with green part of spring onion, and ENJOY.
