Choi Yoora's 3 Summer Noodle Recipes
Recipes for refreshing Chilled Cucumber Soy Sauce Noodles, savory Scallop Perilla Oil Noodles, and hearty Warm Brisket Buckwheat Noodles, perfect for enjoying in summer.
📋 3 recipes — Select to view
A refreshing and tangy cold noodle dish flavored with katsuobushi broth and seasoned soy sauce.
📝 Editor's Notes
Cucumber Soy Sauce Cold Noodles (O-i Ganjang Naeng-guksu) is a refreshing summer delicacy that combines the deep umami of katsuobushi broth with the tangy kick of lemon, perfect for invigorating your appetite on hot days.
A major advantage of this dish is its simplicity: made with cold-brewed dashi and seasoned soy sauce (맛간장), it's easy for even beginner cooks to prepare.
Since it requires minimal cooking over heat, it helps keep your kitchen cool in summer while still allowing you to enjoy a delightful meal.
Its cool and clean taste makes it excellent for hangovers or as a light meal option.
When you're tired and lack an appetite in warm weather, the refreshing lemon aroma and crisp cucumber will surely re-energize you.
🛒 Ingredient Tips
The key elements of this dish are the broth, noodles, and soy sauce.
For katsuobushi dashi packs, it's best to choose commercial products that aren't too salty and have a subtle smoky aroma.
Transparent dashi packs that allow you to see the contents are good for checking freshness.
Inaniwa Udon noodles are characterized by their thin and smooth texture.
If substituting with other noodles, jungmyeon (중면) or thin kalguksu (칼국수) noodles pair better with the broth than somyeon (소면).
Finally, Choi Yura's Seasoned Soy Sauce (맛간장) is a crucial component that determines the seasoning of this recipe, so prepare your preferred seasoned soy sauce, or you can make your own by adding sugar, mirin (맛술), and kelp (다시마) to regular brewed soy sauce.
For cucumbers, choosing fresh, in-season ones will provide a crispier and more refreshing taste.
🔄 Substitution Guide
Instead of katsuobushi dashi packs, you can use anchovy dashi packs (myeolchi dasi-pack) for a more savory and traditional Korean flavor.
However, anchovy dashi packs can sometimes have a fishy smell, so it's better to boil them briefly rather than cold brew.
If Inaniwa Udon noodles are unavailable, you can substitute them with somyeon (소면) or jungmyeon (중면).
Be aware that somyeon noodles are thin and can become soggy quickly, so it's best to consume them immediately after cooking.
Jungmyeon noodles can provide a texture similar to Inaniwa Udon.
If you don't have Choi Yura's Seasoned Soy Sauce (맛간장), you can create a similar flavor by mixing regular brewed soy sauce with about 0.5 tsp of sugar, about 0.5 tsp of vinegar, and a little bit of kelp broth (dashima yuksu).
Adjust the proportions based on the saltiness of your soy sauce and your personal preference.
If lemons are unavailable, a small amount of lime juice or apple cider vinegar can add a refreshing taste, but the unique aroma of lemon is hard to replicate.
🥘 Ingredients
👨🍳 Cooking Points
There are two key cooking points for this recipe.
First is the cold brewing process for the katsuobushi broth.
The core is to place 4 dashi packs and 2 liters of water in a container and cold brew for 5 hours.
This method yields a much clearer and cleaner broth without any bitterness, compared to boiling.
It's crucial to stick to the 5-hour cold brewing time, as brewing for too long can result in a bitter taste.
Second is the noodle cooking time.
Inaniwa Udon noodles are thin and can easily become overcooked if boiled for too long.
Be sure to follow the cooking instructions precisely on the product packaging, and after cooking, always rinse thoroughly in cold water to remove excess starch and achieve a firm, chewy texture.
Finally, when seasoning, add the seasoned soy sauce (맛간장) first, then gradually add lemon juice, adjusting to your personal taste.
Since lemon juice provides tartness, 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 in cold water, drain, and place in a bowl.
Pour the broth over the noodles in the bowl and top with chopped scallions.
Add ice, then season with 3 tsp of Choi Yura's Seasoned Soy Sauce (맛간장) and a squeeze of lemon juice.
Garnish with the julienned cucumber.
💡 Tips
Cold brewing katsuobushi dashi packs yields a cleaner, less bitter taste compared to boiling.
Adding lemon to the noodles enhances the refreshing flavor; omitting it allows you to enjoy a milder taste.
📦 Storage & Reuse
The finished Cucumber Soy Sauce Cold Noodles (O-i Ganjang Naeng-guksu) are best enjoyed immediately, as the noodles can easily 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's 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.
Any remaining lemon can be wrapped in plastic wrap and refrigerated, or you can squeeze its juice and freeze it in an ice cube tray for convenient use in drinks or other dishes later.
🥢 Who This Is For
This Cucumber Soy Sauce Cold Noodles (O-i Ganjang Naeng-guksu) is an excellent light and refreshing dish to enjoy during hot summers, especially when your appetite might be lacking.
It's highly recommended for those on a diet or looking for a light late-night snack.
Children and seniors who cannot tolerate spicy foods can also enjoy it.
Good side dishes to pair with this noodle soup include simple rice balls (jumeokbap) or thin kimchi pancakes (kimchijeon).
Adding chicken breast or a boiled egg as a topping can increase protein intake, making it a more substantial meal.
🔥 Nutrition Info
One serving of this Cucumber Soy Sauce Cold Noodles (O-i Ganjang Naeng-guksu) (based on 100g of noodles) is estimated to be approximately 300-350 kcal.
Carbohydrates primarily come from the noodles, estimated at about 60-70g, while protein from the katsuobushi broth and noodles is expected to be around 10-15g.
It can be considered a low-fat diet with minimal fat content.
Notable nutrients include the high water content and Vitamin K from cucumber, and rich Vitamin C from lemon, which can help boost immunity and skin health.
Katsuobushi broth is also rich in inosinic acid, which provides umami and helps replenish deficient minerals.
Sodium content varies depending on the amount of seasoned soy sauce (맛간장) used, so it's important to adjust the soy sauce amount for health.
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