Korean Kimchi Noodle Soup with Pork Belly and Tofu

In a large pot or Dutch oven, heat sesame oil over medium heat. Add pork belly and cook until browned and slightly crispy, about 5-7 minutes.

Add sliced onion and minced garlic to the pot and cook until softened, about 3 minutes.

Add chopped kimchi and gochujang to the pot. Cook, stirring occasionally, for 3-5 minutes to develop the flavors.

Pour in chicken broth (or vegetable broth) and bring to a boil. Add gochugaru, soy sauce, sugar (if using), salt, and pepper. Reduce heat and simmer for 15 minutes to allow the flavors to meld.

Add the Korean wheat noodles to the soup and cook according to package directions, usually about 5-7 minutes, or until the noodles are tender.

Gently add the soft tofu cubes to the soup and cook for another 2-3 minutes to warm them through.

Stir in sliced green onions just before serving. Taste and adjust seasoning as needed.

Ladle the kimchi noodle soup into bowls and serve hot. You can garnish with additional green onions or a drizzle of sesame oil if desired.