Choi Yura's 3 Summer Noodle Recipes
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Here are recipes for refreshing Cucumber Soy Sauce Cold Noodles, savory Scallop Perilla Oil Soy Sauce Noodles, and warm and hearty Beef Brisket Soy Sauce Buckwheat Noodles, perfect for enjoying in summer.
📋 3 recipes — Select to view
This is a refreshing and tangy cold noodle dish flavored with katsuobushi broth and seasoned soy sauce (mat-ganjang (맛간장)).
📝 Editor's Notes
Cold Cucumber Noodles with Soy Sauce Broth are a refreshing summer delicacy that combines the deep umami of katsuobushi broth with a zesty lemon flavor, stimulating your appetite on hot days.
A major advantage is its simplicity; beginners can easily make it by cold brewing dashi and using seasoned soy sauce (mat-ganjang (맛간장)), without complicated cooking steps.
Since it requires minimal heat, you can keep your kitchen cool while enjoying a wonderful meal in summer.
Its cool and clean taste makes it perfect as a hangover remedy or a light meal.
When you're tired from the heat and lack appetite, the fresh lemon aroma and crisp cucumber will revitalize you.
🛒 Ingredient Tips
The key to this dish lies in the broth, noodles, and soy sauce.
For katsuobushi dashi packs, choose a commercially available product that isn't overly salty and has a subtle smoky aroma.
Transparent dashi packs are good for checking freshness.
Next, Inaniwa Udon noodles are characterized by their thin and smooth texture.
If you need a substitute, jungmyeon (중면) noodles or thin kalguksu (칼국수) noodles will pair better with the broth than somen (소면).
Finally, the seasoned soy sauce (mat-ganjang (맛간장)) is a crucial component for seasoning this recipe, so use your preferred seasoned soy sauce (mat-ganjang (맛간장)) or make your own by adding sugar, mirin, and kelp (dashima (다시마)) to regular soy sauce.
For cucumbers, choose fresh, in-season ones for a crispier and more refreshing taste.
🔄 Substitution Guide
Instead of katsuobushi dashi packs, you can use anchovy dashi packs (myeolchi-dasipack (멸치 다시팩)) for a more savory and Korean-style cold noodle dish.
However, anchovy dashi packs can sometimes have a fishy taste, so it's better to briefly boil them rather than cold brew.
If Inaniwa Udon noodles are unavailable, you can substitute them with somen (소면) or jungmyeon (중면) noodles.
Be aware that somen noodles are thin and can get soggy easily, so it's best to consume them immediately after cooking.
Jungmyeon (중면) noodles should provide a texture similar to Inaniwa Udon.
If you don't have seasoned soy sauce (mat-ganjang (맛간장)), you can achieve a similar flavor by mixing regular soy sauce with about 0.5 tsp sugar, 0.5 tsp vinegar, and a little kelp broth (dashima (다시마) broth).
In this case, adjust the proportions according to the saltiness of your soy sauce and your personal preference.
If lemons are not available, a small amount of lime juice or apple cider vinegar can add a fresh taste, but it's difficult to fully replicate the unique aroma of lemon.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial cooking points in this recipe.
First, the cold brewing process for the katsuobushi broth.
The key is to place 4 dashi packs and 2 liters of water in a container and cold brew for exactly 5 hours.
This method yields a much clearer and cleaner broth without any bitterness, compared to hot brewing.
It's important to stick to 5 hours, as cold brewing for too long can result in a bitter taste.
Second, the noodle cooking time.
Inaniwa Udon noodles are thin and can easily become mushy if overcooked.
Be sure to follow the cooking time specified on the product package precisely.
After cooking, always rinse the noodles thoroughly under cold water to remove excess starch and ensure a firm, chewy texture.
Finally, when seasoning, add the seasoned soy sauce (mat-ganjang (맛간장)) first, then gradually add lemon juice to adjust the taste to your preference.
Lemon juice provides tartness, so it's better to add it little by little while tasting, rather than adding too much at once.
👨🍳 Directions
Place 4 katsuobushi dashi packs and 2 liters of water in a container and cold brew for 5 hours to make the broth.
Julienne the cucumber and slice the lemon.
Cook the Inaniwa Udon noodles, rinse them under cold water, drain thoroughly, and place them in a bowl.
Pour the broth over the noodles in the bowl and top with chopped scallions.
Add ice, then drizzle with 3 tsp of seasoned soy sauce (mat-ganjang (맛간장)) and lemon juice to taste.
Garnish with the julienned cucumber.
💡 Tips
Cold brewing katsuobushi dashi packs yields a cleaner, less bitter taste compared to hot brewing.
Adding lemon to the noodles enhances their refreshing tanginess; omitting it allows you to enjoy a plainer, milder flavor.
📦 Storage & Reuse
The prepared Cold Cucumber Noodles with Soy Sauce Broth are best consumed immediately as the noodles can become soggy.
If you prepare the broth in advance, store it in an airtight container in the refrigerator for up to 2-3 days.
It is recommended to cook the noodles just before serving, rinse them in cold water, and then add them to the broth.
Leftover cucumber can be stored in an airtight container in the refrigerator or used in other salads or seasoned dishes (muchim (무침)).
Any remaining lemon can be wrapped in plastic wrap and refrigerated, or squeezed into juice and frozen in an ice cube tray for convenient use in drinks or other dishes later.
🥢 Who This Is For
This Cold Cucumber Noodles with Soy Sauce Broth is an excellent light and refreshing dish to enjoy during hot summer months, especially when your appetite might be low.
It's highly recommended for those on a diet or looking for a light late-night snack.
Children and seniors who are not fond of spicy food can also enjoy it.
Good side dishes to accompany it include simple rice balls (jumeokbap (주먹밥)) or thinly pan-fried kimchi pancakes (kimchijeon (김치전)).
Adding chicken breast or a boiled egg as a topping can increase protein intake, making it a heartier meal.
🔥 Nutrition Info
One serving of this Cold Cucumber Noodles with Soy Sauce Broth (based on 100g of noodles) is estimated to be around 300-350 calories.
Carbohydrates primarily come from the noodles, estimated at 60-70g, while protein from the katsuobushi broth and noodles is expected to be about 10-15g.
This can be considered a low-fat meal, with very little fat.
Notable nutrients include the water content and Vitamin K from cucumber, and Vitamin C from lemon, which can help boost immunity and skin health.
Katsuobushi broth is also rich in inosinic acid, providing umami flavor and helping replenish essential minerals.
Sodium content will vary depending on the amount of seasoned soy sauce (mat-ganjang (맛간장)) used, so it's important to adjust the soy sauce quantity for health.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Choi Yura's 3 Summer Noodle Recipes?
- Main ingredients include Katsuobushi (가쓰오부시) Stock Packs, Water, Inaniwa Udon Noodles, Scallions, Lemon. It's crucial to select good quality katsuobushi (가쓰오부시) stock packs. Because cold-brewing brings out a cleaner and deeper flavor than boiling, the quality of the stock pack itself is very important. Among the various stock packs available, choose products with clear ingredients and a high katsuobushi content with few artificial additives. Inaniwa Udon noodles are characterized by their thin, smooth texture; while you can substitute them with regular udon or somen (소면) noodles, try to use Inaniwa Udon if you want to experience its unique delicate texture. For cucumbers, choose fresh, seasonal ones to enjoy their rich moisture and crisp texture. A fresh cucumber has a vibrant peel color and is firm.
- Q. What are the key tips for making Choi Yura's 3 Summer Noodle Recipes?
- The most important point in this recipe is the method for cold-brewing the katsuobushi (가쓰오부시) stock. By placing 4 stock packs and 2 liters of water in a container and cold-brewing for 5 hours, you can achieve a clear, deep-flavored stock without the bitterness that can occur when boiling. Remember this! When cooking noodles, you must adhere to the recommended cooking time for each type of noodle. Inaniwa Udon noodles are thin and cook quickly, so be careful not to overcook them, and after cooking, be sure to rinse them thoroughly under cold water to ensure a chewy texture. Finally, the amount of Choi Yura's All-Purpose Soy Sauce (Mat-ganjang 맛간장) and lemon juice should be adjusted to your preference. Start with a small amount, taste, and gradually add more to find your perfect seasoning.
- Q. How should I store leftover Choi Yura's 3 Summer Noodle Recipes?
- Finished noodles are best enjoyed immediately. Since noodles tend to get soggy over time, it's best to eat them right away. Leftover broth can be stored in an airtight container in the refrigerator for about 2-3 days and does not need to be reheated if served cold. If you have leftover broth, you can use it as a base for other soup dishes or stews the next day. Store any leftover julienned cucumber in an airtight container in the refrigerator and use it for salads or as a garnish for other dishes. Chopped scallions can be frozen for convenient use whenever needed.
- Q. How many calories are in Choi Yura's 3 Summer Noodle Recipes?
- For one serving of Cucumber Soy Sauce Cold Noodles, the estimated calories are about 300-350 kcal. Carbohydrates vary depending on the noodle type but are estimated at about 50-60g, protein from the stock and noodles at about 10-15g, and fat is very low, estimated at about 2-5g. Katsuobushi (가쓰오부시) stock is rich in umami flavor yet low in calories, making it a great option for those on a diet. Cucumbers are rich in vitamin C and potassium, helping replenish moisture and electrolytes often lost in summer. Lemon adds vitamin C, which can contribute to immune system strengthening. Overall, this is a light and refreshing yet satisfying and nutritionally balanced meal thanks to the noodles.
- Q. Can I substitute ingredients in Choi Yura's 3 Summer Noodle Recipes?
- You can use regular somen (소면) or medium-thick noodles (중면) instead of Inaniwa Udon noodles. Somen offers a lighter, softer texture, while medium-thick noodles provide a chewier bite. However, cooking times differ, so be sure to check the instructions on the noodle package. If you don't have Choi Yura's All-Purpose Soy Sauce (Mat-ganjang 맛간장), you can use commercial soy sauce or dark soy sauce. Keep in mind that regular soy sauce may have a stronger flavor, so adjust the quantity and add a little sugar or oligosaccharide to balance the sweetness. If katsuobushi (가쓰obushi) stock packs are unavailable, you can use anchovy (멸치) stock packs or shiitake mushroom stock packs to make the broth. The flavor will be different, but you'll get to enjoy a unique noodle dish with the distinct aroma of each ingredient.
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