Chogye-guksu: Refreshing Summer Cold Noodles with Shredded Chicken
Authentic Chogye-guksu Recipe for a Revitalizing Summer Meal
Experience the ultimate summer delight with Chogye-guksu, a refreshing cold noodle dish featuring a unique broth made from a blend of savory chicken stock and tangy naengmyeon broth, served icy cold with tender shredded chicken. This dish is not only incredibly delicious but also a perfect revitalization for hot summer days, offering a delightful balance of flavors and textures.
Main Ingredients- 200g Somyeon noodles (thin wheat noodles)
- 100g Chicken breast
- 2 Tbsp Stir-fried cucumber (optional, see recipe link: @7008489)
- 60g Carrot
- 1 Egg
Chogye Broth- 500ml Chicken broth (store-bought or homemade)
- 300ml Naengmyeon broth (frozen type recommended)
- 2 Tbsp Tsuyu (Japanese soy sauce-based seasoning)
- 3 Tbsp Plum extract (Maesilcheong)
- 1 Tbsp Vinegar
- 1 tsp Prepared mustard (Yeon-gyeojja)
- 1 Tbsp Sugar
- 500ml Chicken broth (store-bought or homemade)
- 300ml Naengmyeon broth (frozen type recommended)
- 2 Tbsp Tsuyu (Japanese soy sauce-based seasoning)
- 3 Tbsp Plum extract (Maesilcheong)
- 1 Tbsp Vinegar
- 1 tsp Prepared mustard (Yeon-gyeojja)
- 1 Tbsp Sugar
Cooking Instructions
Step 1
First, prepare the chicken for the broth. Place the chicken breast in a pot and cover it with water. Bring to a boil over high heat, then immediately turn off the heat. This gentle cooking method keeps the chicken tender. Drain the chicken and rinse it lightly under cold running water.
Step 2
To remove any gaminess and create a rich broth, combine the parboiled chicken breast, 1 liter of water, one green onion (leek), and 2 tablespoons of vinegar in a pot. Place the lid on askew and bring to a boil over high heat. The green onion and vinegar help neutralize any unwanted odors and enhance the broth’s flavor.
Step 3
Once the broth is boiling rapidly, reduce the heat to medium. Skim off any foam that rises to the surface to ensure a clear broth. Continue to simmer with the lid slightly ajar for 20 minutes. After simmering, remove and discard the green onion.
Step 4
Set the cooked chicken breast aside temporarily. The clear broth remaining in the pot will be used for the Chogye-guksu.
Step 5
Prepare the seasoning for the icy broth. In a bowl, combine 1 tablespoon of sugar, 2 tablespoons of Tsuyu, 3 tablespoons of plum extract, and 1 tablespoon of vinegar.
Step 6
Add 1 teaspoon of prepared mustard to the bowl and whisk thoroughly until all the seasonings are well combined. The mustard adds a pleasant, subtle sharpness to the Chogye broth.
Step 7
Pour the 500ml of chicken broth into the seasoned mixture and stir well. Taste the broth and, if necessary, adjust the seasoning with a little salt. The flavor was perfect for me as is, but feel free to adjust to your preference.
Step 8
Cover the seasoned broth and place it in the freezer for 2-3 hours, or until a light layer of ice has formed. This icy texture is key to the refreshing Chogye-guksu.
Step 9
Prepare the carrot garnish. Julienne the carrot thinly. Heat 0.5 tablespoon of sesame oil in a frying pan over medium heat. Add the julienned carrots, 1 teaspoon of sugar, and 2 pinches of salt, then stir-fry until tender. Lightly sautéing the carrots enhances their sweetness and texture.
Step 10
Make the egg garnish. Lightly beat the egg with 1 pinch of salt. Heat 0.5 tablespoon of sesame oil in a frying pan over low heat and pour in the beaten egg to make a thin omelet. Be careful not to cook on high heat, as it can burn easily.
Step 11
Once the egg omelet has cooled slightly, thinly slice it into julienne strips for garnishing.
Step 12
Shred the cooked chicken breast along the grain into bite-sized pieces. In a separate bowl, toss the shredded chicken with 1 tablespoon of sesame oil, 0.5 teaspoon of salt, and a pinch of black pepper for added flavor.
Step 13
Retrieve the partially frozen, icy chicken broth from the freezer and the chilled naengmyeon broth that was prepared earlier.
Step 14
Combine the chicken broth and naengmyeon broth in a serving bowl. Stir well to ensure the flavors are evenly distributed, creating the base for your Chogye broth.
Step 15
Cook the somyeon noodles. Bring 800ml of water to a rolling boil in a large pot. Add the somyeon noodles and cook for about 3 minutes. (Cooking time may vary depending on the brand; refer to package instructions.) Once cooked, rinse the noodles thoroughly under cold running water to remove excess starch. Drain them well in a colander, then divide into two portions. Rinsing and rubbing the noodles gently in cold water helps them become wonderfully springy.
Step 16
Prepare the garnish of toasted sesame seeds. Lightly crush or grind the sesame seeds, perhaps by wrapping them in a paper towel and using a mortar and pestle, or a spice grinder. This adds a wonderful nutty aroma.
Step 17
In each serving bowl, place a portion of the cooked somyeon noodles. Ladle the icy, refreshing Chogye broth generously over the noodles.
Step 18
Finally, arrange the garnishes: stir-fried cucumber (refer to separate recipe link: @7008489), shredded seasoned chicken, stir-fried carrots, and julienned egg omelet. Sprinkle generously with the ground toasted sesame seeds. Enjoy your delicious homemade Chogye-guksu, a perfect dish to beat the summer heat with its refreshing, tangy broth and delightful toppings!
