Spicy Kimchi Udon with Pork and Tofu

by sweet-cocoa·Apr 15, 2026

This dish harmonizes the rich umami of kimchi and pork with the satisfying chewiness of udon noodles and silken tofu, all brought together with a savory, spicy sauce and topped with a perfectly cooked egg.

🥬 Ingredients

1 pound—Udon noodles

1 pound—Ground pork

1.5 cups, chopped—Kimchi

14 ounces, cubed—Firm or extra-firm tofu

4 large—Eggs

3 tbsp—Soy sauce

2 tbsp—Gochujang (Korean chili paste)

1 tbsp—Rice vinegar

1 tsp—Sesame oil

1 tsp—Granulated sugar

1 tbsp—Neutral oil (e.g., vegetable, canola)

2, thinly sliced (for garnish, optional)—Scallions

🍳 Cookware

Large skilletSaucepanStock PotChef's KnifeCutting BoardSpatulaWhiskColanderMixing Bowls

📝 Steps

In a small bowl, whisk together the soy sauce, gochujang, rice vinegar, sesame oil, and sugar until well combined, then set aside.

Heat a large skillet over medium-high heat, add a touch of neutral oil, then add the ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Add the kimchi to the skillet with the pork and cook for another 3-5 minutes, allowing it to soften and release its flavors.

Meanwhile, cook the udon noodles according to package directions, typically in boiling water for 2-3 minutes, then drain thoroughly using a colander.

Add the cooked udon noodles, cubed tofu, and the prepared sauce to the skillet with the pork and kimchi. Toss everything together to coat evenly and heat through for 2-3 minutes.

In a separate small saucepan, bring water to a simmer. Carefully crack the eggs into the simmering water and poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk. (Alternatively, fry an egg in a separate small skillet).

Divide the udon mixture among serving bowls, and top each serving with a poached or fried egg. Finish with a sprinkle of fresh scallions if desired.

Serve immediately and enjoy the complex flavors and textures of this hearty dish.

💡 Chef's Tips

💡

For an extra layer of flavor, reserve a tablespoon or two of the kimchi juice and add it to your sauce mixture. It adds a wonderful fermented tang.

💡

Don't overcook the udon noodles; they should remain pleasantly chewy. A quick rinse under cold water after draining can help stop the cooking process if you're not adding them to the skillet immediately.

💡

Adjust the amount of gochujang to your preferred spice level. You can always add more at the table if you like it hotter.

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Ensure your pork is nicely browned before adding the kimchi; this creates a deeper, richer flavor base for the entire dish.

🎙️

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