Korean Chilled Udon with Yuzu Soy Sauce

Name: Korean Chilled Udon with Yuzu Soy Sauce
Prep time: 10 min
Cook time: 9 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Frozen udon noodles 400 g; Yuja marmalade 2 tbsp; Soy sauce 2 tbsp; Tsuyu 1 tbsp; Cold water 220 ml; Lemon juice 1 tsp; Cucumber 60 g; Shredded roasted seaweed 6 g; Sesame seeds 1 tsp

Quick answer

Active time: 19 min
Waiting: See the steps
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Yuja syrup and lemon juice brighten soy sauce and tsuyu, giving this chilled udon a fruitier, sweet-sour sauce than plain tsuyu.

With the sauce already balanced by 220 ml water, any rinse water left between the strands dilutes it directly. Seaweed flakes and sesame turn soggy once they touch the sauce and go on only right before eating.

Ingredients

servings

IngredientAmount

Shredded roasted seaweed

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

In a bowl, combine 2 tbsp yuja marmalade, 2 tbsp soy sauce, 1 tbsp tsuyu, 220 ml cold water, and 1 tsp lemon juice.

Stir until the marmalade loosens fully, using only the measured 220 ml water.
2

Chill the sauce for at least 20 minutes so the citrus aroma becomes clearer.

Meanwhile, cut 60 g cucumber into thin strips, and keep 6 g shredded roasted seaweed and 1 teaspoon sesame seeds separate so they stay dry.
3

Bring a generous pot of water to a full boil over high heat, then add 400 g frozen udon without thawing.

Loosen the noodles gently with chopsticks and boil for 2-3 minutes, stopping as soon as the center no longer feels icy.
4

Drain the cooked noodles and rinse them immediately under cold water.

Rub them lightly by hand for 30-60 seconds to wash away surface starch, then shake off excess water once the noodles feel firm, springy, and fully cold.
5

Leave the cold-rinsed noodles in a sieve for about 1 minute.

Shake the sieve gently to remove water trapped between the strands before assembling the bowls.
6

Place the noodles in bowls and pour the chilled yuja soy sauce evenly over them.

Top with cucumber, shredded roasted seaweed, and sesame seeds, then serve immediately and mix once just before eating so the sauce coats every strand.