Refreshing Kimchi Broth Buckwheat Noodles with Chicken (Chogye)
Gluten-Free Kimchi Broth Chogye Buckwheat Noodles: A Perfect Recipe for Appetizing Summer Meals
On hot summer days, when appetites wane, refreshing cold dishes like naengmyeon or makguksu are often craved. Many commercial naengmyeon broths contain numerous additives and can pose risks from microplastics in their packaging, which is why I prefer making my own. This recipe utilizes the flavorful brine from fermented kimchi to create a delightful Chogye Buckwheat Noodle dish, perfect for cooling down. Enjoy a healthy and delicious meal packed with probiotics from the kimchi broth, and generous amounts of tender chicken breast. Introducing our Kimchi Broth Chogye Buckwheat Noodles – a gluten-free delight!
Ingredients (for 1 serving)- Buckwheat noodles 90g
- Boiled chicken breast 80g
- 1 hard-boiled egg
- 1/2 cucumber
- 500ml ice water (for chilling)
- Seaweed flakes (gim) for garnish
Chilled Broth Ingredients- Aged kimchi brine 200ml
- Water 200ml
- Vinegar 4 Tbsp
- Unsweetened mustard sauce 1 tsp
- 1 small kiwi
- Salt to taste
- Aged kimchi brine 200ml
- Water 200ml
- Vinegar 4 Tbsp
- Unsweetened mustard sauce 1 tsp
- 1 small kiwi
- Salt to taste
Cooking Instructions
Step 1
First, prepare 200ml of aged kimchi brine. Strain it through a fine-mesh sieve to remove any solids, ensuring a clear and clean broth.
Step 2
Next, get your unsweetened mustard sauce ready to add a delightful kick to the broth. Feel free to adjust the amount to your preference.
Step 3
In 200ml of fresh water, add 1 teaspoon of mustard sauce. Stir well until it’s fully dissolved and smoothly incorporated.
Step 4
Now, add 4 tablespoons of vinegar for that signature tang. If you enjoy a more pronounced sourness, you can certainly add a little extra.
Step 5
Mash 1 small kiwi and add it to the broth mixture. About 3 tablespoons of mashed kiwi will add a natural sweetness and smooth texture, enhancing the overall flavor profile.
Step 6
Strain the entire broth mixture one more time through a fine-mesh sieve. This ensures a silky smooth consistency, making every sip a pleasure.
Step 7
Your refreshing Kimchi Broth is now complete! To ensure it’s perfectly chilled, place it in the freezer for a short while before serving. Taste and adjust with a pinch of salt if needed.
Step 8
It’s time to cook the buckwheat noodles. Bring a pot of water to a boil and add 90g of buckwheat noodles. Cook for about 5 minutes, being careful not to overcook them.
Step 9
Once cooked, turn off the heat, cover the pot, and let the noodles steam for another 5 minutes. This resting period helps the noodles achieve a perfectly chewy texture.
Step 10
Rinse the cooked noodles briefly under cold running water, then submerge them in ice water for about 2 minutes. This crucial step firms up the noodles, giving them a wonderfully springy bite.
Step 11
Drain the noodles thoroughly in a colander, ensuring all excess water is removed.
Step 12
In a serving bowl, place the drained buckwheat noodles. Top with 80g of the boiled chicken breast, which has been shredded finely along the grain.
Step 13
Pour the chilled Kimchi Broth over the noodles and chicken. The broth is generously portioned, so feel free to add more or less to your liking.
Step 14
Finally, add the garnishes to complete your masterpiece. Arrange the thinly sliced cucumber and the hard-boiled egg on top. Sprinkle with seaweed flakes for an extra touch of flavor and texture. (Tip: Adding finely chopped kimchi on top is also delicious!) *Note: Seaweed flakes were accidentally omitted from the photo but are included in the recipe. The noodles and broth are nicely chilled, even without added ice cubes.
Step 15
And there you have it – your perfectly refreshing Kimchi Broth Chogye Buckwheat Noodles! Enjoy this delightful summer dish.
