If you're craving comfort in a bowl, look no further than this Pork Belly Udon Soup with Gochujang Chili Paste. This dish blends the rich umami of Japanese udon noodles with the fiery depth of Korean gochujang, creating a cozy, spicy, and satisfying soup that's perfect for chilly evenings or lazy weekends. With tender, melt-in-your-mouth pork belly, chewy udon noodles, and a savory broth kissed with miso and gochujang, this is not just any Asian noodle soup — it's a dish that bridges cultures and comforts with every spoonful. Think of it as your new go-to when you want an udon soup recipe that's bold, hearty, and unforgettable.
Pork Belly Udon Soup with Gochujang Chili Paste
Prep Time 25 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Main Course
Cuisine Japanese, Korean
Large pot To simmer the broth and bring the flavors together. A Dutch oven works great for heat retention.
Frying pan or skillet For searing and rendering the pork belly slices.
Strainer or sieve Useful if you're making your own dashi or want to strain out any miso clumps.
Tongs For handling the pork belly and noodles easily.
Ladle To serve the soup without disturbing the beautiful layers.
Chopsticks or noodle tongs To portion out the noodles effectively.
For the Pork Belly
- 1 lb pork belly skin-on and cut into 1-inch thick slices
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground black pepper
For the Broth
- 6 cups dashi stock can be homemade or store-bought
- 2 tablespoons white miso paste or red miso for a stronger flavor
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon mirin
- 1/2 teaspoon sugar
- 1 teaspoon grated ginger
- 2 cloves garlic minced
For the Soup
- 2 packs fresh or frozen udon noodles or substitute dried if needed
- 1/2 cup shiitake mushrooms sliced
- 1/2 cup enoki mushrooms trimmed
- 2 baby bok choy halved lengthwise
- 2 scallions sliced thin
- 1 soft-boiled egg per serving optional, but highly recommended
- Sesame seeds and chili oil for garnish optional
Prep the Pork Belly
Season your pork belly slices with soy sauce, mirin, sake, sesame oil, and black pepper. Let them marinate for at least 15 minutes while you prep the rest of the ingredients.
Render and Sear
Heat a frying pan over medium heat and place the pork belly slices skin-side down. Let the fat render slowly until the skin is crispy and golden. Flip and sear the other side. Once both sides are caramelized, remove and set aside. Don’t discard the fat — you can use a tablespoon to enrich the broth if desired.
Build the Broth
In a large pot, add your dashi stock and bring to a simmer. Stir in the miso paste until fully dissolved, followed by gochujang, soy sauce, mirin, fish sauce, sugar, ginger, and garlic. Let it gently simmer for 20-25 minutes to allow the flavors to meld. If you prefer a more creamy udon base, stir in a splash of unsweetened soy milk or a spoonful of tahini.
Cook the Udon Noodles
While the broth simmers, cook your udon noodles according to package instructions. If using frozen noodles (which are often preferred for texture), boil them just until loosened, then drain and rinse under cold water to stop the cooking. This keeps them springy and chewy — a hallmark of a good japanese udon noodle recipe.
Blanch the Vegetables
In the same pot or separately, quickly blanch the bok choy and mushrooms for 1-2 minutes until tender but still vibrant. Set aside for assembly.
Assemble the Bowls
Divide the cooked udon noodles between 4 large bowls. Ladle over the hot miso-gochujang broth. Top with seared pork belly, bok choy, mushrooms, and soft-boiled egg. Finish with scallions, a sprinkle of sesame seeds, and a drizzle of chili oil if you like extra heat.
Pairings
This pork belly udon soup is already a complete meal, but a few sides can take it to the next level:
- Pickled Daikon or Kimchi: The acidity and spice balance the rich pork belly and umami broth.
- Japanese Cucumber Salad: Crisp and refreshing, with sesame and rice vinegar dressing.
- Tempura Vegetables: Lightly battered sweet potatoes or green beans add texture and a bit of indulgence.
- Green Tea or Sake: To cleanse the palate and complement the earthy flavors of the miso and mushrooms.
FAQs
1. Can I use a different cut of pork?
Yes, but pork belly offers unmatched richness and texture for this soup. If you’re looking for something leaner, pork shoulder (thinly sliced) can work, though it won’t offer the same melt-in-your-mouth quality. Avoid pork loin as it may become dry.
2. Is this dish spicy?
The gochujang adds a gentle heat and smoky depth, but it’s not overpowering. You can adjust the spice level by adding more or less gochujang or supplementing with chili oil or red pepper flakes.
3. Can I make this into a miso udon soup without gochujang?
Absolutely. Just omit the gochujang and increase the miso paste slightly. You’ll end up with a classic miso broth that pairs beautifully with the pork and noodles — an easy way to create a more traditional miso udon soup.
4. Can I substitute the noodles?
This recipe is best made with udon noodles for their thick, chewy texture. However, in a pinch, you could use thick rice noodles, especially if you’re craving something closer to a rice noodle soup. Just note that the texture and flavor will be different.
5. Can I make this with chicken instead?
Yes, this makes a great chicken udon variation. Use boneless skin-on chicken thighs, seared and sliced, for a flavorful swap. Chicken breast works too, but keep a close eye to avoid drying it out. This is a great option if you’re looking for a lighter protein.
