Refreshing and Tangy Chogye Guksu (Cold Chicken Noodle Soup)
Summer Special: Easy Homemade Chogye Guksu Recipe
Beat the heat with this delicious Chogye Guksu! This recipe uses chicken breast and cold noodle broth for a refreshing and flavorful dish you can easily make at home, perfect for when you’ve lost your appetite.
Main Ingredients
- 2 pieces Chicken breast (approx. 200-250g)
- 2 packs Chilled buckwheat noodle broth (frozen)
- 1/2 Cucumber
- 1/4 Red bell pepper
- 2-3 Cabbage leaves
- 2 servings Somen noodles (approx. 200g)
For Boiling Chicken
- 3 cups Water (approx. 600ml)
- 1 tsp Salt
- 1 tsp Whole peppercorns
- 1 section Scallion (white part)
- 1 Bay leaf
Chicken Seasoning
- 1 Tbsp Soy sauce
- 3 Tbsp Vinegar
- 1 tsp Prepared mustard
- 1 tsp Sugar
- 1 tsp Toasted sesame seeds
- 1 tsp Minced garlic
- 3 cups Water (approx. 600ml)
- 1 tsp Salt
- 1 tsp Whole peppercorns
- 1 section Scallion (white part)
- 1 Bay leaf
Chicken Seasoning
- 1 Tbsp Soy sauce
- 3 Tbsp Vinegar
- 1 tsp Prepared mustard
- 1 tsp Sugar
- 1 tsp Toasted sesame seeds
- 1 tsp Minced garlic
Cooking Instructions
Step 1
Bring 3 cups of water to a boil in a pot. Once boiling, add the 2 pieces of chicken breast, 1 tsp salt, 1 tsp whole peppercorns, the white part of 1 scallion, and 1 bay leaf. Simmer over medium heat for about 15 minutes, or until the chicken breast is fully cooked. This step helps remove any gaminess from the chicken and infuses the broth with flavor.
Step 2
While the chicken is cooking, prepare the vegetables for serving. Thinly slice the cucumber lengthwise and then into thin strips. Similarly, wash and thinly shred the cabbage leaves and bell pepper. The crisp texture of fresh vegetables will add a delightful contrast to the noodles.
Step 3
Once the chicken breast is cooked, remove it from the pot and let it cool slightly. Once cooled, shred the chicken into bite-sized pieces by following the grain. Strain the chicken broth through a fine-mesh sieve to remove impurities. Then, chill the broth in the refrigerator or briefly in the freezer; a very cold broth makes the noodle soup even more refreshing.
Step 4
Cook the 2 servings of somen noodles in boiling water until al dente. It’s a good tip to rinse the noodles in cold water before boiling to remove excess starch, which helps them cook up more springy. After cooking, rinse the noodles thoroughly under cold running water to remove any stickiness and drain them completely.
Step 5
In a bowl, combine the shredded chicken breast with all the ingredients for the chicken seasoning: 1 tsp sugar, 1 tsp toasted sesame seeds, 3 Tbsp vinegar, 1 Tbsp soy sauce, 1 tsp prepared mustard, and 1 tsp minced garlic. Gently mix and massage the seasoning into the chicken until well combined. Ensure the seasoning is evenly distributed.
Step 6
Arrange the drained somen noodles in a serving bowl. Top the noodles attractively with the prepared shredded vegetables (cucumber, cabbage, bell pepper) and the seasoned chicken.
Step 7
Finally, pour the chilled chicken broth and the 2 packs of cold buckwheat noodle broth over everything. Your refreshing and flavorful Chogye Guksu is ready to be enjoyed! Feel free to add more vinegar or mustard to taste.
