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Stop making cold noodles until you try this icy Korean summer soup with chewy udon. ⸻ This 10-minute Naengguk Udon is the ultimate Korean summer noodle bowl. It takes classic naengguk, a sweet and sour Korean cucumber seaweed soup, and turns it into an ice-cold udon recipe that is refreshing, chewy, and perfect for hot weather. The secret is using ice-bathed udon noodles because they stay bouncy and soak up the cold broth in every bite. 📍Ingredients: • Cucumber, thinly sliced • Onion, thinly sliced • Chili, sliced • Dried seaweed, soaked • Cold water, 600ml • Sugar or allulose, 3 TB • Soy sauce, 2 TB • Minced garlic, 1 TB • Vinegar, 6 TB • Plum syrup, 1 TB • Ice • Udon noodles, cooked and ice-bathed • Sesame seeds, for topping Instructions: 1. Thinly slice the cucumber, onion, and chili. 2. Soak the dried seaweed until softened, then drain. 3. Add the cucumber, onion, chili, and seaweed into a large bowl. 4. Make the cold naengguk broth by adding cold water, sugar or allulose, soy sauce, minced garlic, vinegar, plum syrup, and plenty of ice. 5. Cook the udon noodles, then rinse them in ice water until completely cold and chewy. 6. Add the ice-bathed udon noodles into the cold cucumber seaweed broth. 7. Top with sesame seeds. 8. Mix everything together and serve immediately while icy cold. This is why udon works so well in Korean cold soup. It stays chewy, holds the sweet and sour broth, and turns refreshing cucumber seaweed naengguk into the easiest Korean summer noodle bowl. ⸻ #esyfilms #naengguk #sgfoodie #coldnoodles #summerrecipes
♬ 街角から – 宅見将典
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