Refreshing and Sweet-Sour Summer Delicacy: Chogye Guksu
Homemade Chogye Guksu That Rivals Famous Restaurants: A Special Summer Dish Made at Home
Are you looking for a special dish to invigorate your body during the hot summer days? Today, I’ll show you how to easily make refreshing, sweet, and sour Chogye Guksu at home, perfect for summer’s heat and even for ‘Boknal’ (dog days of summer). It’s a dish that rivals famous restaurants and can be enjoyed by the whole family. It’s also perfect when you have a lack of appetite!
Main Ingredients- 1 serving of Somyeon (thin wheat noodles)
- 1 chicken breast
- 1/2 onion
- 1/2 carrot
- A pinch of sesame seeds
- A little perilla oil
- A little cooking oil
Broth Seasoning- 2L water
- 1/2 cup vinegar (using a paper cup as a standard)
- 5 Tbsp sugar
- 1.5 Tbsp soy sauce
- 1 Tbsp minced Cheongyang pepper
- 3 Tbsp salt
- 2L water
- 1/2 cup vinegar (using a paper cup as a standard)
- 5 Tbsp sugar
- 1.5 Tbsp soy sauce
- 1 Tbsp minced Cheongyang pepper
- 3 Tbsp salt
Cooking Instructions
Step 1
The key to delicious Chogye Guksu is a refreshing broth! Let’s start by preparing the broth. Finely mince the Cheongyang peppers. If you like it spicier, you can add a bit more.
Step 2
In 2 liters of water, add 1/2 cup of vinegar measured with a paper cup. (If using a regular water cup, it’s about 100ml.) This will be the base for the sourness, so be sure to measure accurately.
Step 3
Add 1 tablespoon of the minced Cheongyang pepper to enhance the spicy flavor.
Step 4
Thinly julienne half a carrot. If the slices are too thick, they may take longer to cook, so it’s best to cut them thinly.
Step 5
Add the julienned carrots and 3 tablespoons of salt to the broth ingredients and bring to a boil. Cooking the carrots with the broth softens them, creating a pleasant texture that complements the Chogye Guksu.
Step 6
Once the broth starts boiling, turn off the heat and let it cool completely. It’s important to chill it in the refrigerator. Sprinkle a pinch of sesame seeds over the chilled broth for a nutty aroma. Adjust the sweet and sour taste to your preference by adding more vinegar, sugar, or salt. Chogye Guksu broth should be refreshingly sweet and sour!
Step 7
Now it’s time to cook the noodles. When adding the somyeon to boiling water, stir continuously with wooden chopsticks to prevent them from sticking together. If they clump, the noodles can become mushy, so be careful!
Step 8
Quickly rinse the cooked somyeon under cold water to remove the heat and drain them thoroughly. Toss the drained noodles with a little perilla oil; this prevents them from getting soggy and gives them a nice sheen.
Step 9
Lightly grease a heated pan with cooking oil and cook the chicken breast until golden brown. If you dislike the chewy texture of chicken breast, you can also boil and shred it.
Step 10
Once the chicken breast is cooked, let it cool slightly, then shred it into bite-sized pieces by hand. Shredding along the grain will give it a better texture.
Step 11
Place the prepared somyeon in a bowl, pour in plenty of chilled broth, and top with the shredded chicken breast. Finally, sprinkle some sesame seeds for a beautiful finish. Your refreshing and delicious homemade Chogye Guksu is complete! Enjoy your meal!
