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Solo Cooking God's Yukgaejang Udon

A super-speedy yukgaejang-style udon made by stir-frying pork in scallion oil, then simmering a rich broth with gochugaru, fish sauce, and chicken stock powder.

Ingredients needed 1 servings

Recipe

Cooking tips

  • Thicker cuts of stewing pork take longer to cook and may cause the green onion to burn first, so I highly recommend using thinly sliced pork belly for quick, even cooking.
  • When seasoning, using a combination of fish sauce and chicken stock powder creates a deep, savory broth without needing extra salt.
  • Swap the udon noodles for jjolmyeon noodles to make yukgaejang jjolmyeon, or use instant ramen noodles for a yukgaejang ramen variation.

Recommended for

  • People craving a hot, hearty, spicy soup on chilly days.
  • Those who want to enjoy a deep, street-stall or restaurant-style yukgaejang taste easily at home.
  • Anyone looking for an endlessly devourable spicy snack to pair with soju.

Shop ingredients on Coupang(Ad)

PorkGreen onionGochugaru (Korean chili flakes)Soy sauceMinced garlicFish sauce (anchovy)Chicken stock powderMung bean sproutsOyster mushroomsUdon noodles

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