Question: Are uddon noodles a summer or winter dish?
About the article "Udon", section "Dishes".

Candidate passages:
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ""guksu"" in native Korean or ""myeon"" (cf.
mien) in Sino-Korean vocabulary.
Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia.
In Korea, traditional noodle dishes are "onmyeon", called "guksu jangguk" (noodles with a hot clear broth), "naengmyeon" (cold buckwheat noodles), "bibim guksu" (cold noodle dish mixed with vegetables), "kalguksu" (knife-cut noodles), "kongguksu" (noodles with a cold soybean broth) among others.
In royal court, "baekmyeon" (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish.
"Naengmyeon", with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer. 
Kalguksu (literally "knife noodles") is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients.
It is traditionally considered a seasonal food, consumed most often in summer.
Its name comes from the fact that the noodles are not extruded or spun, but cut. 
Noodles or noodle dishes in Korean cuisine are collectively referred to as "guksu" in native Korean or "myeon" in hanja.
While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945.
Wheat noodles ("milguksu") were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.
In Korean traditional noodle dishes are "onmyeon" or "guksu jangguk" (noodles with a hot clear broth), "naengmyeon" (cold buckwheat noodles), "bibim guksu" (cold noodle dish mixed with vegetables), "kalguksu" (knife-cut noodles), "kongguksu" (noodles with a cold soybean broth), "Japchae" (Cellophane noodles made from sweet potato with various vegetables) and others.
In royal court, "baekmyeon" (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish.
"Naengmyeon" with a cold soup mixed with "dongchimi" (watery radish kimchi) and beef brisket broth was eaten in court during summer.
"Jajangmyeon", a staple Koreanized Chinese noodle dish, is extremely popular in Korea as fast, take-out food.
It is made with a black bean sauce usually fried with diced pork or seafood and a variety of vegetables, including zucchini and potatoes.
It is popularly ordered and delivered, like Chinese take-out food in other parts of the world.
"Ramyeon" refers to Korean instant noodles similar to ramen.  
Bibim guksu, a cold dish made with very thin wheat flour noodles called "somyeon" with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine.
It is also called guksu bibim or goldong myeon, all of which literally mean "stirred noodles" or "mixed noodles".
The dish is especially popular during summer.
There are many kinds of cold noodle dishes in Korea, including one made with cold beef broth; however, spicy cold noodles have historically been appreciated by spice-loving people in Korea and recognized internationally.
What makes this dish so distinct from other cold noodle dishes from different cultures is the strong spicy flavor produced from the combination of red pepper powder, "gochujang", and minced garlic, along with a sweet-and-sour flavor created by vinegar and sugar.
Most spicy cold noodles are prepared with a slight touch of sesame oil to enhance the richness of its flavor.
Typically the dish would be prepared by stir frying diced beef, julienned pickled cucumbers, and mushrooms in sesame oil, which is all mixed together with the cooked noodles, soy sauce, sesame oil, sesame seeds and sugar.
Garnishes placed on top and around the spicy noodles include hard-boiled eggs, pickled "mu", dried "gim" strips, sliced cucumbers, and sometimes sliced Korean pear or tomato. 
Jatguksu is a Korean noodle dish consisting of wheat flour or buckwheat noodles in a bowl of cold broth made from ground pine nuts.
It is a local specialty of Gapyeong, Gyeonggi Province where a great deal of pine nuts are harvested in South Korea.
The recipe is quite similar to another summer dish, "kongguksu", which is a noodle dish with a soy milk broth, but "jatguksu" has a cleaner and more savory taste.