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Creamy Fried Kimchi Udon with Pork

By Lionina - 9:57 PM

Success! A Two raw eggs gives this dish just the right consistency, bringing the salty, spicy, sour and creamy all together. We like our noodles a little spicier at this house, so the flavor of the mentaiko gets a little lost, but you can rinse the kimchi and lightly dry it. Perhaps I may try the saltier masago or tobiko to see if the flavor holds up better next time, plus substitute some actual cream. With two eggs, I'm finding the sauce is just about right. The mentaiko (or masago or what have you) definitely raises the flavors a bit. "New" Kimchi works best if you don't want to do any rinsing and a slight toasting of the seaweed gives the dish a bit of contrast.

3 egg
3 tbsp butter
2 tbsp kewpie mayonnaise
2 sacs mentaiko, skin removed
2 cup kimchi, packed
1/2 tsp salt
3/4 lb pork belly, sliced very thin
3 blocks of frozen udon
1 sheet of nori, sliced into very thin strips
2 green onions, diced

Heat water in a pot. Meanwhile, mix the mentaiko, kewpie, egg and kimchi in a bowl. Once the noodles go in the boiling water, very briefly stir fry the pork belly slices in a very hot pan, letting them get just crisp at the edges, and add to the bowl with the chilled butter. When the noodles are ready in 2 minutes, turn into colander, give it a shake and add to the bowl as well. Toss till everything is well combined and butter is melted. Adjust seasonings or spiciness and serve immediately. Garnish with nori and onions.

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