Spicy Kimchi Noodle Soup with Pork Belly

Heat a wok or wide soup pot over high heat until very hot. Add the neutral oil, then add the pork belly and stir-fry for 2 minutes, or until the edges are lightly browned and starting to caramelize.

Add the mushrooms and cook for 2 minutes. Stir in the onion, garlic, kimchi, and sugar, and cook for 3 minutes until fragrant and slightly softened. Add the gochujang, cook for 1 more minute, then transfer the pork and kimchi mixture to a plate.

Pour the dashi stock into the same pot along with the chicken bouillon paste, beef bouillon paste, kimchi juice, and 1 cup water. Scrape up any browned bits from the bottom of the pot and stir until the bouillon pastes dissolve. Bring to a boil, then stir in the gochugaru, fish sauce, and sesame oil. Reduce the heat to low, cover, and keep the broth at a gentle simmer.

Meanwhile, bring a separate pot of water to a boil and cook the fresh wheat noodles according to the package directions. Divide the noodles among 3 to 4 serving bowls. Ladle the hot broth over the noodles, then spoon the pork, mushroom, and kimchi mixture on top. Finish with chopped scallion and serve immediately.