Korean Kimchi Noodle Soup with Pork Belly and Tofu

A hearty and flavorful Korean noodle soup with a spicy kimchi broth, tender pork belly, and silky soft tofu. Perfect for a comforting and satisfying meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.75/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gPork Belly(Sliced into thin strips)

£4.50

2cupsKimchi(Chopped)

£3.00

300gSoft Tofu(Cut into cubes)

£1.20

300gKorean Wheat Noodles ( 칼국수 - Kalguksu or 면 - Myeon)(Dried or fresh)

£2.50

1mediumOnion(Sliced)

£0.40

4clovesGarlic(Minced)

£0.30

2stalksGreen Onions(Sliced)

£0.50

2tablespoonsGochujang (Korean Chili Paste)(Adjust to taste)

£0.60

1tablespoonGochugaru (Korean Chili Powder)(Adjust to taste for spice level)

£0.40

2tablespoonsSoy Sauce

£0.15

1tablespoonSesame Oil

£0.25

6cupsChicken Broth (or Vegetable Broth)

£1.20

1teaspoonSugar(Optional, to balance the flavors)

£0.01

To tasteSalt

To tasteBlack Pepper

Total Cost

£15.01

£3.75 per serving

Instructions

1.
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.
2.
Add sliced onion and minced garlic to the pot and cook until softened, about 3 minutes.
3.
Add chopped kimchi and gochujang to the pot. Cook, stirring occasionally, for 3-5 minutes to develop the flavors.
4.
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.
5.
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.
6.
Gently add the soft tofu cubes to the soup and cook for another 2-3 minutes to warm them through.
7.
Stir in sliced green onions just before serving. Taste and adjust seasoning as needed.
8.
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.

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My Notes

Nutrition Information

Nutrition per serving (525g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use pork broth instead of chicken or vegetable broth.

Adjust the amount of gochujang and gochugaru to control the spiciness of the soup.

If you don't have Korean wheat noodles, you can substitute with other types of noodles like udon or ramen noodles.

For a vegetarian option, omit the pork belly and use vegetable broth.

You can add other vegetables like mushrooms, zucchini, or carrots to the soup for added nutrition and flavor.

Cooking Equipment

Large Pot

Knife

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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