Jang Ho-jun's Pork Belly Cold Shabu Udon

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 supplement the umami with 5–6 anchovy broth packs.

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.