Naengguk Udon
Naengguk Udon
Ingredients
For the Naengguk Udon
- 1 cucumber, thinly sliced
- 1/2 onion, thinly sliced
- 1 chili, sliced
- 1/4 cup dried seaweed, soaked and drained
- 600 ml cold water
- 3 tablespoons sugar or allulose
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 6 tablespoons vinegar
- 1 tablespoon plum syrup
- as needed ice
- 4 servings udon noodles, cooked and ice-bathed
- as needed sesame seeds, for topping
Instructions
- 1
Prepare the vegetables: Thinly slice the cucumber, onion, and chili. Set aside.
⏱️ 3 min
- 2
Soak the dried seaweed in cold water until it softens, then drain thoroughly. Gently squeeze out any excess water.
⏱️ 2 min
- 3
In a large mixing bowl, combine the prepared cucumber, onion, chili, and soaked seaweed.
⏱️ 1 min
- 4
Prepare the cold naengguk broth: In a separate bowl or large measuring cup, whisk together the cold water, sugar (or allulose), soy sauce, minced garlic, vinegar, and plum syrup until the sugar is dissolved. Add a generous amount of ice to chill the broth thoroughly.
⏱️ 2 min
- 5
Cook the udon noodles according to package instructions. Once cooked, immediately rinse them under cold running water, then transfer them to an ice bath. Continue rinsing and chilling in the ice bath until the noodles are completely cold and have a chewy texture. Drain well.
⏱️ 5 min
- 6
Add the ice-bathed udon noodles to the large bowl containing the vegetables and seaweed.
⏱️ 1 min
- 7
Pour the cold naengguk broth over the noodles and vegetables. Ensure all ingredients are submerged in the icy broth.
⏱️ 1 min
- 8
Garnish generously with sesame seeds.
- 9
Mix everything together gently and serve immediately while the dish is icy cold for the best refreshing experience.
Kitchen Tools
Nutrition Facts (per serving)
Naengguk Udon
For the Naengguk Udon
- 1 cucumber, thinly sliced
- 1/2 onion, thinly sliced
- 1 chili, sliced
- 1/4 cup dried seaweed, soaked and drained
- 600 ml cold water
- 3 tablespoons sugar or allulose
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 6 tablespoons vinegar
- 1 tablespoon plum syrup
- as needed ice
- 4 servings udon noodles, cooked and ice-bathed
- as needed sesame seeds, for topping
Instructions
- 1
Prepare the vegetables: Thinly slice the cucumber, onion, and chili. Set aside.
⏱️ 3 min - 2
Soak the dried seaweed in cold water until it softens, then drain thoroughly. Gently squeeze out any excess water.
⏱️ 2 min - 3
In a large mixing bowl, combine the prepared cucumber, onion, chili, and soaked seaweed.
⏱️ 1 min - 4
Prepare the cold naengguk broth: In a separate bowl or large measuring cup, whisk together the cold water, sugar (or allulose), soy sauce, minced garlic, vinegar, and plum syrup until the sugar is dissolved. Add a generous amount of ice to chill the broth thoroughly.
⏱️ 2 min - 5
Cook the udon noodles according to package instructions. Once cooked, immediately rinse them under cold running water, then transfer them to an ice bath. Continue rinsing and chilling in the ice bath until the noodles are completely cold and have a chewy texture. Drain well.
⏱️ 5 min - 6
Add the ice-bathed udon noodles to the large bowl containing the vegetables and seaweed.
⏱️ 1 min - 7
Pour the cold naengguk broth over the noodles and vegetables. Ensure all ingredients are submerged in the icy broth.
⏱️ 1 min - 8
Garnish generously with sesame seeds.
- 9
Mix everything together gently and serve immediately while the dish is icy cold for the best refreshing experience.