Super Simple Chogye Guksu (Cold Chicken Noodle Soup) Using Store-Bought Naengmyeon Broth
Super Simple Chogye Guksu (Cold Chicken Noodle Soup) Using Store-Bought Naengmyeon Broth
Beat the Summer Heat! Revitalizing Chogye Guksu Recipe – Easily Made with Store-Bought Naengmyeon Broth
Introducing a recipe for Chogye Guksu that’s perfect for the sweltering summer, especially during the dog days of summer (Boknal), but also a delightful dish when the weather turns cool. We’ll show you how to make this delicious cold chicken noodle soup quickly and easily using ready-made naengmyeon broth, so anyone can enjoy it at home. The rich flavor of chicken broth combined with the sweet and sour seasoning creates a wonderfully satisfying meal.
Main Ingredients- Somen noodles (for 3 servings)
- 2/3 cucumber
- 2 packs store-bought Naengmyeon broth
- 2 pieces chicken breast (approx. 200g)
- Mustard to taste (optional)
- 2 eggs (half an egg per person)
- Pickled radish wraps (ssammu), as needed (optional)
Cooking Instructions
Step 1
First, prepare the chicken breast. Place 2 pieces of chicken breast in boiling water and boil for about 15 minutes until cooked through. After boiling, shred the chicken into bite-sized pieces.
Step 2
Boil 2 eggs until hard-boiled. Prepare them so you can use half an egg per person.
Step 3
Wash the cucumber thoroughly under running water. Slice it thinly into rounds. You can also julienne it, but slicing it into rounds provides a satisfying crunch and is easier to eat.
Step 4
If you have pickled radish wraps (ssammu), cut them into 3-4 long strips. Ssammu adds a refreshing tartness to the Chogye Guksu, but it’s okay to omit if you don’t have them. Using up leftover ingredients from your fridge is also a great idea.
Step 5
In a bowl, gently toss the sliced cucumber with 1 teaspoon of sugar, a pinch of salt, and 1 tablespoon of vinegar. This will lightly pickle the cucumber, enhancing its flavor.
Step 6
Peel the hard-boiled eggs and cut them in half. They’ll add a lovely color and flavor as a topping.
Step 7
Once the boiled chicken breast has cooled slightly, shred it finely along the grain into bite-sized pieces. The finer the shreds, the better the seasoning will penetrate and the tastier it will be.
Step 8
In a bowl, mix the shredded chicken with 2 tablespoons of vinegar, 1 teaspoon of sugar, a pinch of salt, and half a teaspoon of mustard. Toss well. The pungent kick from the mustard cuts through any richness in the chicken and adds a wonderful aroma.
Step 9
Do not discard the water used to boil the chicken breast; let it cool. This chicken broth will add depth to your Chogye Guksu. (Tip: If you have chicken broth from making Samgyetang or other chicken dishes, it can provide an even richer flavor, but removing the fat can be tedious.) If the chicken broth is very hot, it might cause the naengmyeon broth to separate. It’s best to let it cool slightly before combining.
Step 10
To cook the somen noodles, bring a large pot of water to a rolling boil. Once boiling, add the somen noodles. When the foam starts to rise, add about half a cup of cold water, then add more cold water again when it boils up. Repeating this cold water addition three times before turning off the heat ensures the noodles are perfectly cooked. Rinse the cooked noodles thoroughly in cold water to remove excess starch and achieve a chewy texture.
Step 11
Ideally, using dongchimi (radish water kimchi) broth yields a deeper, more refreshing taste. However, if you don’t have dongchimi, store-bought naengmyeon broth is an excellent alternative for creating a delicious Chogye Guksu. You can achieve a fantastic flavor even without dongchimi.
Step 12
Pour the store-bought naengmyeon broth into the slightly cooled chicken broth. A good ratio is 1:1 or 1:2 (chicken broth to naengmyeon broth), but feel free to adjust to your preference. For an extra icy chill, add plenty of crushed ice or regular ice cubes to complete the Chogye Guksu broth.
Step 13
Arrange the perfectly cooked and rinsed somen noodles attractively in a large serving bowl.
Step 14
Generously ladle the prepared, chilled Chogye Guksu broth over the somen noodles.
Step 15
Garnish the bowl with the seasoned chicken, squeezed cucumber, pickled radish wraps, and halved hard-boiled eggs. The variety of colorful toppings makes the dish visually appealing and appetizing.
Step 16
Finally, for an extra refreshing touch, sprinkle a bit more crushed ice over the top. The Chogye Guksu is now complete and looks wonderfully cool! For an enhanced flavor, stir in a little more mustard before eating. Enjoy this refreshing Chogye Guksu and beat the summer heat!
