Curdlan has unique gel properties and special triple helix conformation, and curdlan gel has great application potential in the fields of food and biomedicine because of its water-retention capacity, thickening capacity, film-forming capacity, freeze-thaw stability, pH stability. Curdlan hydrogels with physicochemical properties and application fields can be prepared by different methods. In addition, combination with other substances can improve gel properties and impart unique functional properties to hydrogels. In this paper, the preparation methods, gel properties, and gelation mechanism of curdlan hydrogels, as well as recent progress in research on curdlan-based composite hydrogels are reviewed. Meanwhile, an overview of the application of curdlan-based hydrogels in food and biomedical fields is provided. This review is expected to provide a reference for further research and application of curdlan-based hydrogels.