Rose Udon with Crispy Pork Belly



Total Time

25 min



two bowls of rose udon with crispy pork belly with chopsticks laying on top



this creamy, spicy udon dish is like an elevated version of the recently viral samyang buldak spicy carbonara noodles. while you could go to the store and buy samyang’s prepared sauce, this homemade version is super easy to make, and you can adjust the spice level to suit your taste. this delicious rosé sauce gets its kick from two signature korean seasonings: gochujang and gochugaru. the heavy cream balances out the smoky-sweet spice and melds with the garlic and onions to create a rich, decadent sauce with just the right amount of heat, perfect for coating the udon noodles. top it all off with crispy pork belly and a soft boiled egg for the perfect blend of textures and flavors, all in one bite!


  • 2 bricks frozen udon noodles
  • ½ lb. pork belly
  • 1 white onion
  • 1 green onion
  • 2 tbsp. minced garlic
  • ½ cup heavy whipping cream
  • 1 tbsp. gochugaru
  • 1 tbsp. gochujang
  • 1 tsp. granulated sugar
  • 1 tsp. soy sauce
  • ½ tbsp. toasted sesame oil
  • 2 soft boiled eggs
  • sprinkle of black sesame seeds, for garnish


  1. place frozen noodles into a large bowl of cold water and let thaw for about 10 minutes.
  2. while noodles are thawing, roughly chop pork belly into strips, then thinly slice the white onion. finely chop the green onions, separating the green portions from the whites. set aside.
  3. in a large saucepan over medium-low heat, cook pork belly until crispy and golden brown, around 6-8 minutes. remove pork from the pan and transfer onto a paper towel lined plate. leave remaining pork fat in the pan.
  4. in the pan with the residual pork fat, add white onion and saute over medium heat. after a few minutes, add minced garlic and the whites of the green onions. continue cooking, stirring intermittently, until onions are softened and beginning to brown.
  5. while onions continue cooking on the stovetop, begin preparing the rosé sauce by mixing together gochugaru, sesame oil, and gochujang. stir until the mixture becomes a thick paste, then add sugar and soy sauce.
  6. add sauce paste to the skillet, stirring to mix with the onions. slowly add in heavy whipping cream, stirring constantly. reduce heat to low and simmer, stirring intermittently as the sauce thickens.
  7. strain the thawed noodles and bring a large pot of water to a boil. add noodles and cook for 2 minutes, stirring intermittently. reserve about one cup of the pasta water and set aside before straining the noodles.
  8. add noodles to the skillet with the rosé sauce, stirring to coat. mix in a small amount of pasta water, thinning sauce to desired consistency.
  9. transfer noodles to a bowl and top with crispy pork belly and half of a soft boiled egg, then garnish with chopped green onions and sesame seeds.

Rose Udon with Crispy Pork Belly