In this mixed Tagalog‑English cooking tutorial, the host demonstrates how to make homemade udon noodles from scratch, emphasizing a Korean‑inspired context. She outlines the exact ingredient amounts (≈250 g all‑purpose flour, 1 tsp fine salt, ½ cup water + 2 Tbsp), explains the hand‑mixing technique, and provides troubleshooting tips for dough consistency (adding flour or water a tablespoon at a time). The video walks through kneading the dough until elastic, resting it for about an hour, then rolling it to a uniform 2–3 mm thickness, cutting, and allowing a brief second rest before cooking. Boiling time is 3–5 minutes, with a chewiness test by bite. She mentions multiple uses for the noodles (jajangmyeon, ramen, stir‑fried dishes) and ends with a call‑to‑action to like, share, subscribe, and follow her social media. The tone is informal, enthusiastic, and instructional, with occasional cultural notes about Korean‑inspired dishes and Japanese noodle traditions.
Chapters
Kayapo ko gumawan ang udon kasi gusto ko ng gumawan ang jajangmyeon. Ito yung black na noodles na naikita natin kinahan sa mga K-drama. Actually, na yung buonglingo na ito, puro Korean-inspired ang mga dishes na isha share ko. As I've said, the ingredients that we need to make the udon is 2 cups or about 250 grams of all-purpose flour, 1 teaspoon of fine salt. We will mix it by hand. Then we will add 1/2 cup water plus 2 tablespoons. So we will mix it by hand. Narell. Mama, yapo, pag naghitan yon na sobrang basa yung inyong dough, pedi nyo pong dagdagan na all-purpose flour, pero 1 tablespoon at a time lang po. Tapos, kung namang sobrang tuyo, dagagan din ang tube, 1 tablespoon at a time den. Tapat ang texture ng inyong dough once namang incorporate na lahat. Paghinawa haño sha, ma-moist pareng sha, pero hindi sticky. Pedinyo tong i-transfer sa enyo work surface, make sure lang na malinis. Simulan natin sha i-knead, haba, inahalo lahat ng flour. So ito lang yung medyo mahirap na part pero sobrang worth it nya once matikman yung uton na to. At hindi lang ito pang jajangmyun. Stir-fried noodles, or maybe ramen. After I eat this, that's my exercise for the day. In Japan, traditionally, this is what you do after you eat. So, if you want to eat this, you can put a banderita on your palate. It's very important. Why don't we put the dough to form gluten? Elastic. So that it will not be too mushy when we mix it. We need to put it in a bowl. Because if we put it in a bowl, it will just stick to the gluten of the bowl. And then we will just mix it in one direction. We will just rotate it. But we need to secure it so that all parts of the dough will be mixed. 8 minutes already. Lapit na, pagdi na magbahing, stretch mo na, no kamay. Last 1 minute. 10, 9, 8, 7, 6, 5, 4, 3, 2, 1. Yes! Tapos na, tapos na. So ganun na magigichuran ang inyong dough. Okay, pagpilos niya, nagbabounce back. Because it's still elastic. Okay, balik lang natin to sa ating pinaguluwana bowl. Takpan, at iset aside lang natin ang ating dough for about 1 hour para makapagpaingas sha. Tapos sahan natin sha, iro roll at ikakat. Hiyan, so after 1 hour, eto na ang ating Dough, padina na tension, flatten. Make sure na you flour your work surface generously. Okay. Flatten you long, so hang on, making 2 to 3 millimeters thick. So, my goodness. Tapos, check me all throughout. Yung magiging shape niya, okay lang na irregular, basta elongated. Tapos, ensure lang na equal yung thickness all throughout. So, bago ko sha ikat, gusto ko muna sha pagpahingahan ulit ng mga 10 minutes para hindi sha magano yung magbounce back ba. So, ngagawin natin dito, very generously nyo sha ang flour, kapag hindi nyan finorma ige, magdidikit-dikit ulit sha after nyo sha ikat. So, ito pila ng natin sha. Yung yuring cutter, Experience for some of the kids. Homemade udon noodles. I'm sure they enjoyed it. There's a step-by-step guide for them to not just eat it. Ang saya ng kaka-inin miyong kinawamo. Diba? Tapos mula sa harina, tas makakaron ka ng noodles. Parang haka tuwasa, haka amazed. By the way, habang ginagawa ninyo eto, sigura doon yonanot papakuluna kayo nang too big para afterwards pedinyo na sha isalan. Ayan, eto na ang ating homemade udon noodles, which we just boil and then we can use for ramen, for stir-fried noodles, or for jajangmyeon. Now, let's put it back in the boiling saucepan. It's still too big, so we can add the other Udon noodles. Yum! Medyo halo yun yung langsha para sigurado yun na walang magdidikit tiget. Hayan yun lang tong kumulo for about 3 to 5 minutes. To check yun lang by biting into the noodle ko okay na yung texture nya. Ako kasi gusto ko yung very chewy pa yung aking noodle ayoko ng malapsa. I don't know, just leave a comment below, tapos like and share the video na ito, or you can also subscribe to the channel na ito and turn on the notification bell para hindi kayo maghule sa mga pinaka latest na recipe videos. Meron din po ko Instagram and Facebook @fullyfreelyleslie, i-follow nyo rin po ako doon. Ayo lang po, sangayon, abangan niyo po bu asa akong jajangmyeon recipe. Gagamitin natin yung noodles nato. Ayan, so ito lang yung lutu natin, udon noodles. Pukasan nilang sha sa running water para humintuna yung cooking process natin, di sha maging malaksa. Bye! Sa ulit!
