Main ingredients 🥩
beef-style pork shoulderudon noodleskimchigreen oniononiongochujangsoy saucered pepper powdergarlicsesame seeds
Solo Cooking God's Pork Kimchi Udon
Marinate meat, kimchi, and vegetables in seasoning inside a plastic bag, then steam-cook it with the lid on to create a moist, flavorful stir-fried udon without any messy seasoning splatter.
🙋 Recommended for
- ⭐ People who dread cleaning up after cooking when red gochujang and red pepper powder splatter all over their gas stove or induction cooktop.
- ⭐ Those who love the comforting combination of savory pork, crisp and tangy fresh kimchi, and chewy, umami-rich udon noodles—a fail-proof soul food perfect for solo living.
Ingredients needed 🛒1 servings
- beef-style pork shoulder 200g
- udon noodle serving 1 portion
- finely chopped kimchi 1 cup (measuring cup)
- green onion 1 stalk
- onion 0.5 piece
- gochujang 1 tablespoon
- soy sauce 2 tablespoons
- sugar 1 tablespoon
- red pepper powder 1 tablespoon
- minced garlic 1 tablespoon
- water 3~4 tablespoons
- small amount of water (for udon)
- sesame seeds to taste
Recipe 🍳
- Cut green onion in half lengthwise and slice into thick pieces; thinly slice onion crosswise into strips and set aside as vegetables.
- Prepare a clean disposable plastic bag and generously add 200g beef-style pork shoulder, 1 cup of finely chopped fresh kimchi, and the prepared green onion and onion.
- Pour 1 tablespoon gochujang, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon red pepper powder, and 1 tablespoon minced garlic directly into the bag.
- Tightly seal the bag’s opening and massage the contents with your hands, kneading them gently so the red seasoning evenly coats all ingredients.
- Pour all seasoned ingredients into a frying pan without adding any oil. Add 3–4 tablespoons of water to maintain moisture and prevent burning.
- Immediately cover the pan with a lid and cook over low heat, allowing the internal steam and trapped heat to gently steam the pork until tender and juicy, naturally releasing pork fat.
- Occasionally lift the lid to stir and mix the ingredients. If the meat pieces are large, roughly cut them with scissors. Add a small amount of water to help the udon noodles soften and fully absorb the spicy-savory sauce, then cover again and continue cooking.
- When the sauce clings thickly and evenly to both the noodles and meat, transfer the dish to a bowl and sprinkle with sesame seeds before serving.
- Add pork, kimchi, sliced vegetables, and all seasoning ingredients into a plastic bag at once. Gently mix and massage to combine without spilling.
- Pour the mixture into an ungreased, cold pan. Add 3–4 tablespoons of water, cover with a lid, and cook over low heat to steam the pork without oil.
- Once the pork is tender, add the udon noodle serving and a small amount of water. Stir to let the spicy-salty sauce deeply penetrate the noodles, then finish by sprinkling with sesame seeds.
Cooking tips 💡
- No cooking oil is used—only the rich natural fat from the pork itself is used to cook the kimchi and green onions, resulting in a much deeper, cleaner flavor without greasiness.
- By cleverly using the pan lid throughout the entire process, steam is trapped inside, preventing chili powder and seasoning from flying everywhere and causing kitchen mess.
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