Korean Udon

Udon with Pork, Watercress, and Kimchi
Serves 4

* 2qt chicken broth + 2c Water
* 6-8 tablespoons gochujang
* 3 inch piece ginger, peeled and smashed
* 2 whole star anise
* 1 pound pork butt, trimmed into 1-inch cubes
* 12 oz udon or other
* 2 cup bean sprouts
* 3 large eggs, hard boiled
* 2 bunches watercress, lower stems removed
* 1 cup kimchi
* 3 chopped scallions
* Fried Shallots, gochugado

Put the broth in a large pot and whisk in hot pepper paste. Add the
ginger, star anise and pork. Bring to a simmer over moderate heat, cover
partially and simmer gently until the pork is tender, about 1 1/2 hours.

Discard the ginger and star anise.

Cook, drain, and rinse noodles.

Add the bean sprouts, kimchi, and watercress to the broth, and just wilt
the watercress. Add everything else, and serve with shallots and halved
eggs.