1. Unpack the udon noodles for later use; cut the kimchi appropriately
2. Thaw pork belly and slice; shred green onion
3. Boil a pot of water from the soup pot, put the udon noodles and cook for 2 minutes after the water is boiled; remove the udon noodles to control the water
4. Put a small amount of peanut oil in the bottom of the pan. After the oil is hot, add the shredded green onions and sauté (you don’t need too much oil, the pork belly will be oily); add pork belly slices, stir-fry on medium heat until the meat turns color and transparent
5. Put the kimchi and stir fry for 1-2 minutes until the meat is delicious; add the udon noodles after controlling the water and mix well
6. Pour in two spoons of kimchi soup, mix well on low heat
