Refreshing Chogye Guksu (Chicken Noodle Soup) without a Premade Broth
How to Make Delicious Chogye Guksu at Home Without Using Cold Noodle Broth
Enjoy a refreshing and tangy chicken noodle soup featuring tender shredded chicken and chewy noodles in a light, savory broth. This recipe allows you to make delicious Chogye Guksu even without pre-made cold noodle broth!
Main Ingredients- 1kg Chicken (whole chicken for boiling or a native Korean chicken)
- 100g Somyeon (thin wheat noodles)
- 7 cloves Garlic (whole)
- 70g Green Onion (white parts preferred)
- 1/4 Cucumber
- 1 Onion
- 60g Bell Pepper (using various colors adds visual appeal)
Broth Seasoning- Salt (to adjust taste)
- 1 tsp Mustard (adjust to your preference)
Chicken Seasoning- 1 Tbsp Soy Sauce for soup (Gukganjang)
- Pinch of Black Pepper
- 1/2 Tbsp Sesame Oil
- Pinch of Sesame Seeds (for nutty flavor)
- Salt (to adjust taste)
- 1 tsp Mustard (adjust to your preference)
Chicken Seasoning- 1 Tbsp Soy Sauce for soup (Gukganjang)
- Pinch of Black Pepper
- 1/2 Tbsp Sesame Oil
- Pinch of Sesame Seeds (for nutty flavor)
Cooking Instructions
Step 1
First, trim the chicken by cutting off the tail end and wing tips. Also, remove any excess fat around the wing joints and the abdominal cavity with scissors. This step helps reduce any gamey smell and results in a cleaner-tasting broth.
Step 2
Place the prepared chicken in boiling water and blanch for about 3-4 minutes. This process helps to remove impurities and blood from the chicken. After blanching, rinse the chicken thoroughly under cold running water, making sure to clean out the inside cavity as well.
Step 3
Now, let’s cook the chicken for the broth. In a large pot, submerge the chicken in water. Add the whole garlic cloves (7), a roughly chopped onion (1), and the white parts of a green onion (70g). Adding these aromatics will greatly enhance the flavor of the chicken broth. Simmer over high heat for a generous 30-40 minutes to extract the full flavor of the chicken.
Step 4
While the chicken is simmering, prepare the garnishes. Thinly slice the bell pepper into julienne strips. Julienne the cucumber as well, or use a mandoline for thin, uniform slices. These colorful vegetables will add both visual appeal and a refreshing crunch to your dish.
Step 5
Once the chicken is cooked, remove and set aside the onion, garlic, and green onion that were used to flavor the broth. These aromatics have done their job of infusing the broth and can now be discarded or used for another purpose.
Step 6
To achieve a clear and clean broth, it’s important to remove any excess fat that has risen to the surface. Place a fine-mesh sieve lined with cheesecloth or paper towels over a bowl and carefully ladle the hot broth through it. This will effectively filter out the fat, resulting in a much more refined soup.
Step 7
To the skimmed, warm broth, add 1 tablespoon of soy sauce for soup (Gukganjang) to add depth of flavor. Now, we need to chill the broth. Pour it into a wide container and place it in the refrigerator to cool completely. (Tip: For faster chilling, you can place the container in an ice bath.)
Step 8
While the broth is chilling, shred the cooked chicken. Focus on the meatier parts, especially the breast meat. Shred it into bite-sized pieces along the grain. Avoid shredding it too finely to maintain a pleasant texture.
Step 9
Season the shredded chicken. In a bowl, combine the shredded chicken with 1 tablespoon of soy sauce for soup (Gukganjang), a pinch of black pepper, 1/2 tablespoon of sesame oil, and a pinch of sesame seeds. Gently mix to coat the chicken evenly. This simple seasoning makes the chicken itself a delicious component of the dish.
Step 10
Cook the somyeon noodles in boiling water for about 3-4 minutes. Be careful not to overcook them, as they can become mushy. Once cooked, immediately drain the noodles and rinse them thoroughly under cold running water. This rinsing removes excess starch and makes the noodles delightfully chewy and firm.
Step 11
In a serving bowl, arrange the cooked somyeon noodles. Pour the chilled broth over the noodles. Now, add 1 teaspoon of mustard and, if desired, a splash of vinegar and a pinch of salt to taste. (Important Tip: Because the noodles will dilute the broth’s flavor, it’s best to season the broth slightly stronger than you normally would, tasting as you go.)
Step 12
Finally, top the bowl with the prepared julienned vegetables and the seasoned shredded chicken. Your refreshing and delicious Chogye Guksu is ready to be enjoyed!
