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Udon noodles are thick.

The sauce is a noodle that is easy to slip off.

So rinse the boiled food in cold water.

Washing out all the components is the first button.

The sauce should be a little thick.

The thin layer is properly applied to the thick fabric.

Usually you only think of noodle soup.

If you stir it with Bibigo, fry it, and serve it cold.

One thing can become so diverse.

There are only three things to remember.

7 trending udon dishes to see at a glance

1. Bibimbap udon

Ingredients: 1 rice · cucumber · boiled egg

Seasoning: gochujang (Korean red chili paste) 1 · gochugaru (Korean red pepper flakes) 1 · Vinegar 1 ·

Sugar 1 · sesame oil

Making: Boil the noodles and rinse them in cold water.

Mix it well with the marinade and put it on top as a garnish.

Point: You must dry the water off from the rinsed noodles so they don't become watery.

2. Cold udon

Ingredients: 1 rice · radish peel · seaweed powder

Water: Dilute the strong ziyi juice with water 6:1 to make it cold.

Making: Boil and rinse the noodles and squeeze them in the ice water one more time.

Pour the cold broth yourself.

Point: The face needs to be squeezed in ice water to become tingly.

3. Stir-fried udon

Ingredients: 1 rice · cabbage · onion · carrot

Marinade: Soy sauce 2 · Oyster sauce 2 · Makgeolli 2 · Sugar 0.5

Making: Stir-fry the vegetables over high heat, then add the noodles and seasoning.

Stir-fry quickly without moisture.

Point: Wrap the soy sauce around the edge of the fan to prevent burning.

4. Budakkeu-dong

Ingredients: 1 rice · scallions · radish juice · gatsuo

Sauce: 6 cups water · 4 tablespoons soy sauce · 2 tablespoons mirin · 0.5 cups sugar, boil and cool.

Making: Pour the thick sauce generously over the boiled and rinsed noodles.

Add juice of radish and green onions.

Point: The sauce should be boiled for a while and cooled down to remove any off-flavors.

5. Kareu-dong

Pour the leftover curry into the broth again, simmer it until it thickens.

Add boiled noodles and boil briefly.

If the curry is just right, adjust the concentration of the broth.

6. Spam butter udon

Boiled noodles with 1 tablespoon of butter and mashed egg yolk,

Add 0.5·sesame oil of soy sauce and stir when it is warm.

7. Party udon

500ml of broth with Korean soup soy sauce 1·dark soy sauce 1,

Season with salt and boil until clear, then pour over the boiled noodles.

Because it's thick, it can feel bland if it's cold.

Add another half of a glass of sauce to make it thicker.

The reason the noodles keep getting hot is because I boiled them in advance in advance.

When you boil it, rinse it immediately and remove the water.

I recommend bibimbap noodles in hot summer.

Just with the sour seasoning on the boiled and rinsed noodles

Just slice one cucumber and put it in a bowl.

On the day when the matter is left ambiguous

Just mix with this seasoning and add the egg

Our house is a delicious restaurant :)

Frequently asked questions

Q. How long should the cotton be boiled?

A. Cook according to the packaging time indicated on the bag.

Rinse it under cold water to wash away the starch.

Q. The sauce is floating on the surface.

A. It's because I didn't spin the cloth dry enough.

After rinsing, place it in a colander and drain the water.

Q. Are the noodles different for soup and for mixing?

A. It can be done with the same thing.

Just use it for soup, mixing, and stir-frying for different purposes.

Save this udon list

Please bring out the day you will have leftovers.

What udon do you like to eat?

If you leave a comment, it will be in the next installment.

I will also summarize the usage of the remaining materials.

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