Betelnut's Udon With Braised Pork, Greens, Kimchi & Poached Egg

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5 cups chicken broth

3-4 tablespoons Korean hot pepper paste (gochujang)

1 1/2 inch piece (about 1 ounce) fresh ginger, peeled and smashed

1 whole star anise

1/2 pound pork butt, trimmed of fat and sinew, in 1-inch cubes

1/2 pound udon (Japanese wheat noodles) or Chinese egg noodles

1 cup bean sprouts

2 large eggs

1 cup loosely packed watercress leaves, no stems

1/2 cup coarsely chopped kimchi

2 tablespoons chopped scallions

2 tablespoons Betelnut's Fried Shallots (see recipe)