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Soak frozen udon in boiling or hot water for 2-3 mins. Gently loosen, then drain and set aside.
In a bowl, cut kimchi into smaller bite-sized pieces. Prepare sauce: mix kimchi brine, gochujang, and soy sauce.
Prepare the aromatics: mince garlic, cut onions into ½ inch slices, and thinly slice the scallion (separate the white and green part).
Slice the pork belly or bacon into ½ inch strips.
Heat up a pan to medium-high heat and add pork belly or bacon. Add a pinch of salt if using pork belly, but omit if using bacon. Cook until slightly caramelized.
Add oil to the pan if the pork belly or bacon didn't release much fat — then add aromatics: minced garlic, sliced onions, and sliced scallion whites. Stir fry for 2-3 min or until onions slightly caramelize.
Add kimchi and stir fry for another 2 min. Then add the kimchi brine, gochujang, and soy sauce mixture. Add heavy cream to taste (start with 3 tbsp).
Add drained udon noodles and mix well. Optionally, top with poached egg. Garnish with scallion greens, sesame seeds, and black pepper. Enjoy!