Chicken Breast Chogye-Muchim (Spicy Cold Chicken Salad)
[Summer Solstice Dish] Easy & Refreshing Revitalizing Meal < Chicken Breast Chogye-Muchim >
Replenish your energy to beat the heat with this revitalizing summer dish! Made easily and refreshingly with familiar and convenient ingredients like smoked chicken breast, its tangy mustard dressing stimulates your appetite. The crisp cucumber and sweet pumpkin add vitamins, a satisfying crunch, and a fresh, sweet flavor, making it a healthy and beautiful gift for your summer, balancing diet, nutrition, and taste.
Main Ingredients
- 1 pack (100g) Smoked Chicken Breast
- 1 Cucumber
- 1/4 Pumpkin
- A little Radish (or Pear)
- A little Salt (for pickling vegetables)
- A little Olive Oil or Sesame Oil (for cooking chicken and pumpkin)
Tangy Mustard Dressing
- 2 tsp Prepared Mustard
- 1/2 Tbsp Vinegar
- 1 tsp Lemon Juice or Pineapple Juice
- 1/2 Tbsp Honey or Sugar
- 1 tsp Soy Sauce
- 1 tsp Ginger Syrup or Rice Wine
- A pinch of Salt (to adjust seasoning)
Optional Add-ins
- 10-15 Pine Nuts (for added nuttiness)
- 1/2 tsp Yuzu Marmalade (for fragrant aroma)
- 1/2 Tbsp Mayonnaise (for creaminess)
Optional Serving Suggestion (Cold Noodles)
- 1 serving Somen Noodles
- 1 bowl Broth or Cold Buckwheat Noodle Broth
- 2 Tbsp Bonito-flavored Soy Sauce (for broth seasoning)
- 2 tsp Prepared Mustard
- 1/2 Tbsp Vinegar
- 1 tsp Lemon Juice or Pineapple Juice
- 1/2 Tbsp Honey or Sugar
- 1 tsp Soy Sauce
- 1 tsp Ginger Syrup or Rice Wine
- A pinch of Salt (to adjust seasoning)
Optional Add-ins
- 10-15 Pine Nuts (for added nuttiness)
- 1/2 tsp Yuzu Marmalade (for fragrant aroma)
- 1/2 Tbsp Mayonnaise (for creaminess)
Optional Serving Suggestion (Cold Noodles)
- 1 serving Somen Noodles
- 1 bowl Broth or Cold Buckwheat Noodle Broth
- 2 Tbsp Bonito-flavored Soy Sauce (for broth seasoning)
- 1 serving Somen Noodles
- 1 bowl Broth or Cold Buckwheat Noodle Broth
- 2 Tbsp Bonito-flavored Soy Sauce (for broth seasoning)
Cooking Instructions
Step 1
First, prepare all your ingredients. You’ll need 1 pack of smoked chicken breast, 1 fresh cucumber, and the key components for the tangy mustard dressing. For added flavor and texture, we recommend including radish or pear, which are crisp, hydrating, and aid digestion, and pumpkin, which offers natural sweetness and is rich in beta-carotene, pairing wonderfully with chicken.
Step 2
Wash the cucumber thoroughly and slice it thinly. Place the sliced cucumber in a bowl, sprinkle with a little salt, and let it sit for about 10 minutes to pickle. This step will make the cucumber extra crisp and draw out excess moisture.
Step 3
For the pumpkin, place the whole piece in the microwave and cook for about 5 minutes. This partial cooking makes it much easier to cut and speeds up the overall preparation time. The pumpkin will be tender enough to slice easily while retaining its natural sweetness.
Step 4
Cut the microwaved pumpkin and the prepared radish (or pear) into bite-sized pieces. If you’re feeling creative, you can use small cookie cutters to shape the radish or pear into fun decorative elements. If using radish, lightly salt it like you did the cucumber to draw out moisture.
Step 5
Slice the smoked chicken breast into bite-sized pieces, about 0.5 cm thick. Lightly grease a frying pan with olive oil or sesame oil and pan-fry the chicken breast until golden brown on both sides. This process enhances the smoky flavor and adds a pleasant chewiness.
Step 6
In the same pan used for the chicken, add the pumpkin pieces and sauté lightly. Since the pumpkin is already partially cooked from the microwave, it doesn’t need much cooking time. The goal here is to achieve a slightly caramelized exterior and deepen its sweetness. If the pumpkin starts sticking to the pan, add about a ladleful of water to prevent burning.
Step 7
Now, let’s make the refreshing mustard dressing. In a small bowl, combine all the dressing ingredients: prepared mustard, vinegar, lemon juice, honey (or sugar), soy sauce, ginger syrup (or rice wine), and a pinch of salt. We’ve listed slightly more dressing than you might need initially. It’s best to add the dressing gradually while mixing the ingredients, tasting as you go, and adjusting the ratio of vinegar and sugar to your preference. Add a little more salt if needed to perfect the seasoning.
Step 8
Gently squeeze out the excess water from the salted cucumber and radish. This ensures they remain wonderfully crisp. For an even more pronounced crunch, you can lightly stir-fry the salted cucumber before adding it to the salad.
Step 9
Combine all the prepared ingredients – the pan-fried chicken breast, the squeezed cucumber and radish, and the sliced pumpkin (or pear) – in a large bowl. Add the prepared mustard dressing and toss everything gently until well combined. Your delicious Chicken Breast Chogye-Muchim is now ready!
Step 10
Here are some plating tips to make your dish even more appealing. Start by arranging a few slices of thinly sliced cucumber on the bottom of your serving plate. Their fresh green color adds visual appeal.
Step 11
Generously pile the tossed Chogye-Muchim on top of the cucumber base. For a final decorative touch, garnish with the radish or pear pieces that you cut into flower shapes. This adds both visual flair and a refreshing element. You can also serve extra dressing on the side for those who like it extra saucy.
Step 12
Want to elevate your dressing? The basic mustard dressing is delightfully tangy. For a more sophisticated flavor reminiscent of royal cuisine, add pine nut powder and yuzu marmalade – this is perfect for serving to elders or on special guest occasions. If you prefer a creamier, milder taste that children often enjoy, stir in 1/2 to 1 tablespoon of mayonnaise or peanut sauce.
Step 13
Consider serving this dish with cold noodles for a complete meal. It pairs wonderfully with a nutty perilla oil noodle dish (makguksu) or simple cold somen noodles. Cook the somen noodles, rinse them under cold water, and drain well. For the broth, you can use store-bought cold buckwheat noodle broth or easily make your own by mixing bonito-flavored soy sauce with cold water. Alternatively, mixing a little mustard and vinegar into cold buckwheat noodle broth also creates a delicious variation.
