Cold Udon recipe - ingredients, nutrition and when to eat it
This dish pairs chilled udon noodles with a refreshing broth and grated Korean radish.
This dish pairs chilled udon noodles with a refreshing broth and grated Korean radish. It’s ideal for lunch on a hot day or a light dinner, and you can adjust the flavor with Japanese mustard and vinegar.
Noodles · 15 minutes to cook
Nutrition (per 581g serving): 332.2 kcal · protein 9.2g · carbohydrate 65g · fat 3.1g · sodium 2119.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the udon noodles thoroughly in cold water so they stay springy and the broth remains clearer.
Tips: The seasoning of dongchimi broth varies by product, so don’t add too much soy sauce at first—taste it and add more as needed.
Tips: Grate the radish just before serving, since it releases a lot of water if left too long.
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Ingredients (1 serving)
- Boiled udon noodles — 200 g
- Dongchimi broth — 250 ml
- Korean radish — 50 g
- Ice — 50 g
- Soy sauce — 2 tsp
- Vinegar — 1 tsp
- Hot mustard — 0.5 tsp
- Green onion — 1 Tbsp
- Roasted seaweed — 0.5 sheet
- Sesame seeds — 0.5 tsp