Chogye Guksu (Cold Chicken Noodle Soup)
Chogye Guksu (Cold Chicken Noodle Soup)
Refreshing and Tangy Chogye Guksu: Beat the Midsummer Heat!
On sweltering midsummer days, instead of heavy samgyetang, let’s cool down with refreshing, tangy, and sweet Chogye Guksu! This dish offers a delightful balance of savory chicken broth, crisp vegetables, and chewy noodles.
Main Ingredients- 1 whole chicken (approx. 700g)
- 1 cucumber
- 1/4 daikon radish
- 1/2 onion
- 1/3 carrot
- 80g red cabbage
- 400g buckwheat noodles
- Salt to taste
Chicken Broth & Basic Seasoning- 2L water
- 3 Tbsp sugar
- 5 Tbsp vinegar
- 0.5 Tbsp salt (for broth seasoning)
Chogye Salad Dressing- 1 Tbsp minced garlic
- 1 Tbsp prepared mustard (like Korean mustard)
- 3 Tbsp sugar
- 5 Tbsp vinegar
- 1 Tbsp soy sauce (regular)
- 2L water
- 3 Tbsp sugar
- 5 Tbsp vinegar
- 0.5 Tbsp salt (for broth seasoning)
Chogye Salad Dressing- 1 Tbsp minced garlic
- 1 Tbsp prepared mustard (like Korean mustard)
- 3 Tbsp sugar
- 5 Tbsp vinegar
- 1 Tbsp soy sauce (regular)
Cooking Instructions
Step 1
In a pot, combine 4L of water and 2 bags of dried herbs for broth. Bring to a boil over high heat and simmer for 30 minutes to extract a rich broth flavor. (Using broth tea bags makes this step convenient.)
Step 2
While the herb water is boiling, thoroughly remove the chicken’s internal organs and any excess fat. Rinse the chicken clean and prepare it. (Using a fresh chicken will result in a much more flavorful broth.)
Step 3
Add the cleaned chicken to the herb-infused water. Toss in a stalk of green onion, half an onion, and some garlic cloves. Boil for about 1 hour. Skim off any scum that rises to the surface during boiling.
Step 4
Remove one boiled chicken from the pot and let it cool slightly. Once cool enough to handle, shred the meat into bite-sized pieces, following the grain of the meat. The skin can also be shredded and added for extra flavor.
Step 5
Cool the remaining two boiled chickens completely and store them in the refrigerator. These can be shredded later and used for dishes like nu-rongji baeksuk (chicken porridge with scorched rice).
Step 6
Take 2L of the chicken broth you made. Season it with 3 Tbsp sugar, 5 Tbsp vinegar, and 0.5 Tbsp salt. Stir well, then refrigerate until thoroughly chilled.
Step 7
Chilling the broth makes it easier to remove the solidified fat from the surface, leading to a cleaner-tasting soup. It’s beneficial to boil the chicken and chill the broth in advance.
Step 8
Strain the chilled chicken broth through a fine-mesh sieve or cheesecloth. This removes any impurities, resulting in a clearer and more refined broth.
Step 9
Place the strained chicken broth in the freezer for a short period until it’s partially frozen, creating a slushy, icy consistency. This keeps the soup extra cold and refreshing.
Step 10
Julienne the daikon radish and cucumber for the salad. Place them in a bowl, sprinkle with a little salt, and let them sit for 10 minutes to draw out moisture.
Step 11
After salting, take the julienned daikon and cucumber and squeeze out any excess water firmly using a clean cloth or paper towel. This step is crucial for maintaining a crisp texture.
Step 12
Prepare the Chogye salad dressing. In a bowl, combine 1 Tbsp minced garlic, 1 Tbsp prepared mustard, 3 Tbsp sugar, 5 Tbsp vinegar, and 1 Tbsp soy sauce. Stir until the sugar is completely dissolved. Adjust the amount of vinegar and soy sauce to your preference.
Step 13
Finely julienne the onion, carrot, and red cabbage. Using a variety of colorful vegetables enhances the dish’s visual appeal and flavor complexity. (Feel free to substitute with vegetables you have on hand or prefer.)
Step 14
Arrange the julienned onion, carrot, red cabbage, squeezed cucumber, and daikon radish attractively on a large platter or serving dish.
Step 15
In a separate bowl, combine the arranged vegetables and the shredded chicken meat. Pour the prepared Chogye salad dressing over them and gently toss to ensure all ingredients are evenly coated. Your delicious Chogye salad is now ready!
Step 16
Boil the buckwheat noodles in plenty of water according to package directions (about 4 minutes). Immediately rinse the cooked noodles under cold running water to remove excess starch. Drain them well in a colander. (You can substitute with regular somen or other types of noodles.)
Step 17
Place the drained noodles into a serving bowl. Ladle a generous amount of the chilled, partially frozen chicken broth over the noodles.
Step 18
Top the noodles and broth with the prepared Chogye salad. Garnish with a halved hard-boiled egg or cherry tomatoes for an appealing finish. Your refreshing and tangy Chogye Guksu is complete! Enjoy!
