- 4 to 6 oz thinly sliced pork belly or bacon, cut into bite size
- 1 tbsp mirin
- pinch of salt and pepper
- 1 tbsp unsalted butter
- 3 cloves garlic, chopped
- 2 green onions, chopped
- 1 1/2 cup kimchi, cut into bite size
- 1/2 medium size onion, sliced
- 1 tbsp Chamchiaek, Korean tuna sauce,hon tsuyu or oyster sauce
- 1 tbsp gochugaru, Korean red pepper flakes or paprika
- 2 portions fresh pre-cooked yakisoba noodles (Or prepare 2 packs instant ramen noodles or 2 – 3 oz angel hair pasta cooked by follow the directions of package you are using, rinse under cold water and drained)
- 3 perilla leaves, chiffonade (cut into long, thing strips), optional
- Combine pork belly, mirin, salt and pepper in a mixing bowl and let it marinate for 5 to 10 minutes. (You can skip this part if you are using bacon)
- Heat a large skillet over medium low heat, add butter and let it completely melt. Add chopped garlic and green onion. Let the butter to infuse with the garlic and green onions for 2 to 3 minutes.
- Increase heat to high. Stir in marinated pork belly and cook until their edge are golden brown, about 2 to 3 minutes.
- Now, add kimchi, onion, Korean tuna sauce or oyster sauce and gochugaru. Gochugaru is just for the color, so you could you paprika instead if you prefer. Stir fry everything together until kimchi and onion are soften, about 3 to 4 minutes.
- Push kimchi and pork to edge of skillet to make a room for noodles. Place noodles and pour 1 to 2 tbsp of water if you are using the fresh pre-cooked noodles, it will help the noodles to loosen. Stir fry about 2 minutes, until noodles are fully cooked and everyone in the skillet is well combined.
- Transfer to a serving plate and garnish with perilla leaves or green onions. Enjoy!