Korean Chilled Udon with Yuzu Soy Sauce
Quick answer
Yuja ganjang naeng udon is a chilled udon dish dressed in a sauce made from yuja (citron) syrup, soy sauce, and tsuyu.
What makes this special
- Yuja ganjang naeng udon dresses chilled noodles in a citrus soy sauce with deep umami notes.
- Four-component sauce of yuzu, soy sauce, tsuyu, and lemon chilled 20 minutes to meld flavors
- Placing udon on ice after cooking maintains cold temperature when the sauce is added
Key ingredients
Core cooking flow
- 1 In a bowl, combine 2 tablespoons yuja marmalade, 2 tablespoons soy sauce, 1...
- 2 Chill the sauce for at least 20 minutes so the citrus aroma becomes clearer.
- 3 Bring a generous pot of water to a full boil over high heat, then add 400 g frozen udon without thawing.
Yuja ganjang naeng udon is a chilled udon dish dressed in a sauce made from yuja (citron) syrup, soy sauce, and tsuyu. The sauce balances bright citrus fragrance with salty depth, and the tsuyu rounds out the umami. Frozen udon noodles are boiled and rinsed in cold water, which keeps them firm and allows the sauce to coat evenly. Bonito flakes, shredded nori, and sesame seeds are common toppings. The entire recipe takes about 19 minutes and requires no advanced technique. The main ingredients are Frozen udon noodles, Yuja marmalade, Soy sauce, and Tsuyu, and the recipe depends on careful handling of noodle cooking time and sauce thickness.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
In a bowl, combine 2 tablespoons yuja marmalade, 2 tablespoons soy sauce, 1 tablespoon tsuyu, 220 ml cold water, and 1 teaspoon lemon juice. Stir until the marmalade loosens fully, then adjust with about 20 ml water if the sauce tastes too strong.
- 2Season
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.
- 3Control
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.
- 4Heat
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.
- 5Season
For a colder bowl, set the drained noodles over ice for about 1 minute only.
Do not leave them there too long, because they can absorb water and dilute the sauce; drain again before assembling.
- 6Finish
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.
After the steps
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