Main ingredients
udon noodlesthinly sliced pork bellykoikuchi soy saucetamari soy saucemirimcheongjusugarkatsuobushigingericeberg lettucecherry tomatoesonionsaltblack peppercooking oilvinegar
Jang Ho-jun's Samgyeopsal Cold Shabu Udon
A summer udon featuring cold udon noodles and pork belly shabu-shabu with crisp vegetables in a chilled broth made by diluting aged kaeshi
Ingredients needed 1 servings
Recipe
Cooking tips
- Kaeshi can suddenly boil over, so stay by the pot and check when the alcohol smell disappears.
- If koikuchi soy sauce and tamari soy sauce are unavailable, you can substitute with Jin-ganjang.
- Putting the blanched pork belly directly into ice water may cause the fat to harden, so cool it only in cold water.
- Instead of katsuobushi, you can use wadashi or 5–6 anchovy broth packs to enhance the umami.
Recommended for
- Those who want to bring deep Japanese-style broth flavor to cold noodle dishes.
- Those looking for a hearty summer udon with thinly sliced pork belly and vegetables.
- Those who want to make kaeshi in advance and use it in various ways for cold udon or dressings.
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