Korean Chilled Udon with Yuzu Soy Sauce
Quick answer
- Total time
- 19 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Yuja soy chilled udon serves cold udon noodles with a sauce made from yuja marmalade, soy sauce, tsuyu, lemon juice, and cold water, finished with cucumber, roasted seaweed, and sesame seeds.
Read more
In a bowl, mix 2 tbsp yuja marmalade, 2 tbsp soy sauce, 1 tbsp tsuyu, 220 ml cold water, and 1 tsp lemon juice. Stir until no concentrated lumps of marmalade remain, then refrigerate the sauce for at least 20 minutes. Meanwhile, cut 60 g cucumber into thin strips and keep 6 g shredded roasted seaweed and 1 tsp sesame seeds separate from moisture. Put 400 g frozen udon directly into a generous pot of boiling water without thawing. Loosen the strands gently with chopsticks and cook for 2 to 3 minutes, removing them as soon as the centers are no longer icy. Rinse the noodles under cold water for 30 to 60 seconds while rubbing them lightly, then drain them in a sieve for about 1 minute and shake away water trapped between the strands. Place the fully cold noodles in bowls and pour over the refrigerated yuja soy sauce. Add the cucumber, seaweed, and sesame immediately before serving and mix once. Use the measured 220 ml water without adding or subtracting an unlisted amount. Thorough draining after the cold rinse prevents that water from changing the sauce concentration.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 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.
- 5Step
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.
- 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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Mix 2 tbsp each yuja marmalade and soy sauce, 1 tbsp tsuyu, 220 ml water, and 1 tsp lemon juice, then chill for at least 20 minutes
- Finish cue
- Place the noodles in bowls and pour the chilled yuja soy sauce evenly over them.
- Storage and reheating
- Stir until no concentrated lumps of marmalade remain, then refrigerate the sauce for at least 20 minutes.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
19min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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