Solo Cooking God's Daepae Samgyeopsal Sukju Bokkeum Udong

Name: Solo Cooking God's Daepae Samgyeopsal Sukju Bokkeum Udong
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 udon noodle block; 200g thinly sliced pork belly (daepae samgyeopsal); 2 handfuls mung bean sprouts (sukju namul); 1 Cheongyang chili pepper; 1/2 stalk green onion; 1 tbsp gochujang; 1 tbsp soy sauce; 1.5 tbsp oyster sauce; 1 tbsp sugar; 1 tbsp gochugaru; 1 tbsp minced garlic; 1 tbsp sesame oil; a pinch of black pepper; 1/2 cup water (if needed); a pinch of sesame seeds

This is a super-fast drinking snack dish made by stir-frying savory thinly sliced pork belly and crunchy mung bean sprouts with spicy-sweet sauce and udon noodles.

🙋 Recommended for

⭐ Those who want to whip up a great beer snack or late-night meal in just 10 minutes
⭐ Those who want to enjoy both the savory richness of pork fat and the crunchy texture of fresh vegetables

15 min Difficulty Easy Noodles & bunsik

Main ingredients 🥩

udong saridaepae samgyeopsalsukju namulcheongyang gochugochujang

Tags 🏷️

Super Simple Drinking Snack Meat Dish

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

1 udon noodle block
200g thinly sliced pork belly (daepae samgyeopsal)
2 handfuls mung bean sprouts (sukju namul)
1 Cheongyang chili pepper
1/2 stalk green onion
1 tbsp gochujang
1 tbsp soy sauce
1.5 tbsp oyster sauce
1 tbsp sugar
1 tbsp gochugaru
1 tbsp minced garlic
1 tbsp sesame oil
a pinch of black pepper
1/2 cup water (if needed)
a pinch of sesame seeds

Recipe 🍳

Before cooking, pour warm water over the udon noodles to loosen them naturally.
Make the special sauce by mixing 1 tbsp gochujang, 1 tbsp soy sauce, 1.5 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp gochugaru, 1 tbsp minced garlic, 1 tbsp sesame oil, and a pinch of black pepper.
In a dry pan without oil, add 200g of thinly sliced pork belly and cook until golden brown, rendering the fat, then cut into bite-sized pieces.
Once the meat is fully cooked, pile 2 handfuls of mung bean sprouts on top and pour all the prepared sauce over it.
Stir-fry lightly with the meat until the bean sprouts just start to wilt.
Add the loosened udon noodles and sliced Cheongyang chili pepper, then quickly stir-fry until the sauce coats the noodles evenly. If it's too dry, add a splash of water.
Finish with green onion, transfer to a plate, and sprinkle with sesame seeds.

Make the sauce and soak the udon noodles in warm water to loosen.
Crisp the thinly sliced pork belly in a pan, then add bean sprouts and sauce and stir-fry.
Add the udon noodles and Cheongyang chili pepper and stir-fry once more until the sauce is absorbed.

Cooking tips 💡

The key is to not add any cooking oil at the start, as the pork belly releases enough fat.
Roughly cut the Cheongyang chili pepper with scissors instead of a knife and cutting board to reduce dishes and add spicy flavor.

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udong sari daepae samgyeopsal sukju namul cheongyang gochu gochujang

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