Main ingredients 🥩
green onionground porkminced garlicgochugaruoniongochujangsoy saucechicken stock powdersundubuudon noodlessliced cheeseCheongyang chili pepper
Solo Cooking God's Cheese Sundubu Udon
A special soup dish featuring spicy sundubu jjigae made with stir-fried ground pork, topped with soft udon noodles and savory cheese.
🙋 Recommended for
- ⭐ Those who want to enjoy sundubu jjigae in a new, hearty noodle dish.
- ⭐ Those looking for a late-night snack with a spicy, tangy broth and the mild richness of melted cheese.
Ingredients needed 🛒1 servings
- green onion, mostly white part, as needed
- ground pork 100-150g
- minced garlic 1 tablespoon
- gochugaru 2 tablespoons
- onion 1/2
- gochujang 1/2 tablespoon
- soy sauce 1 tablespoon
- chicken stock powder 1/3 tablespoon
- sundubu 1 pack
- udon noodles 1 portion
- Cheongyang chili pepper 1 (optional)
- sliced cheese 1 slice
- water 2 paper cups
- black pepper a pinch
Recipe 🍳
- Add cooking oil to a pan, then the thinly sliced white part of green onion and ground pork. Stir-fry thoroughly until the meat is fully cooked.
- Once the meat is cooked, reduce the heat to very low, almost off. Add 1 tablespoon minced garlic and 2 tablespoons gochugaru, and stir-fry quickly without burning to release the chili oil.
- When the gochugaru is well blended with the oil, pour in 2 paper cups of water and add the roughly chopped onion.
- Add 1/2 tablespoon gochujang, 1 tablespoon soy sauce, and 1/3 tablespoon chicken stock powder in order, stirring well to dissolve the seasonings.
- Split the sundubu pack in half and add to the pan. Use a spoon to break it into large, rough chunks.
- When the stew boils, add the udon noodles and optional finely chopped Cheongyang chili pepper for extra spiciness.
- Simmer gently until the udon noodles are soft and cooked through.
- When the noodles are done, top with a slice of yellow cheese and sprinkle with black pepper or green onion garnish to finish.
- Add oil to a pan and stir-fry green onion and ground pork until fully cooked.
- Reduce heat to low, stir-fry minced garlic and gochugaru to release chili oil, then add water, onion, and seasonings (gochujang, soy sauce, chicken stock powder).
- Add sundubu, udon noodles, and Cheongyang chili pepper, simmer until noodles are cooked, then top with sliced cheese to finish.
Cooking tips 💡
- Gochugaru has a fine texture and can burn easily, so after cooking the meat, you must stir-fry it quickly over very low heat to prevent bitterness.
- Adding chicken stock powder gives a deep, rich umami flavor similar to long-simmered broth without the extra time.
- Depending on what you have, you can substitute the udon noodles with jjolmyeon (chewy noodles) or ramen noodles—they also go great with the broth.
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