Directions

1. 1

   Cut the thinly sliced pork belly into bite-sized pieces. In a bowl, combine the sliced pork with the grated garlic, grated ginger, and soy sauce. Toss to coat evenly and let marinate while preparing the remaining ingredients.

2. 2

   Working over a bowl, use your hands to gently squeeze the kimchi, expressing as much liquid as possible into the bowl. Set the squeezed kimchi and reserved juice aside separately.

3. 3

   Heat a large non-stick pan over medium heat. Add the marinated pork belly and squeezed kimchi to the pan, spreading them out in an even layer. Let cook undisturbed for 1–2 minutes until the pork begins to render fat and the kimchi starts to brown. (If using very lean pork, add 1 teaspoon oil.)

4. 4

   Stir the mixture and continue cooking for another 1–2 minutes, stirring occasionally, until the pork is cooked through and the edges are golden brown.

5. 5

   Pour in the water and reserved kimchi juice, then stir in the gochujang until well combined. Bring to a gentle simmer and cook for 1 minute to meld the flavors. Taste the broth and season with the salt and gochugaru as needed.

6. 6

   Add the frozen udon noodles and garlic chives to the pot, stir gently, and cover with a lid. Simmer for 2–3 minutes until the noodles are heated through.

7. 7

   Remove the lid and stir the soup to combine. While the soup finishes, bring a pot of water to a boil and carefully add the eggs. Boil for 6–7 minutes until the whites are set but the yolks remain soft, then carefully peel.

8. 8

   Divide the noodles between two bowls, distributing the pork and kimchi evenly. Ladle the broth over the noodles. Top each bowl with a soft-boiled egg and serve immediately.