Korean Soy Udon with Scallion Salad
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
A tangle of finely shredded scallion, soaked in cold water for at least five minutes to soften its raw bite, sits on top of soy-dressed udon and stays crisp to the last forkful.
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Without that soak, the sharpness of raw scallion overwhelms the dressing. The dressing mixes soy sauce, vinegar, sugar, gochugaru, and sesame oil into something sweet, salty, tangy, and mildly hot. Half of it coats the noodles first for an even base, and the rest is folded in with the drained scallion, which loses its crunch if squeezed hard. The udon is cooked only until the strands loosen, which keeps it springy.
Ingredients
Instructions
- 1
Trim the roots and any wilted outer layers from 100 g green onion, then shred it as finely as possible.
Soak the strands in cold water for at least 5 minutes to soften the raw sharpness while keeping them crisp.
- 2
Drain the shredded green onion well in a sieve, but do not press it hard with your hands.
Let it sit briefly so excess water falls away without bruising the strands or making them limp.
- 3
In a bowl, combine 2 tablespoons soy sauce, 1.5 tablespoons vinegar, 1 tablespoon sugar, 1 tablespoon gochugaru, and 1 tablespoon sesame oil. Stir until the sugar dissolves and the dressing looks glossy and evenly colored.
- 4
Heat or cook 2 packs of udon in boiling water according to the package directions, keeping the time short.
As soon as the strands loosen and turn springy, drain them so they do not become soft or swollen.
- 5
Rinse the cooked udon under cold water to remove surface starch and stop the heat.
Shake off as much water as possible, then toss the noodles first with only half the dressing for an even base seasoning.
- 6
Add the drained green onion and the remaining dressing, then lift and toss gently with chopsticks so the scallion stays crisp.
Plate the noodles, sprinkle with 1 teaspoon sesame seeds, and serve right away while the texture is bouncy.
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