Refreshing Chogye Guksu: A Cold Noodle Dish to Revitalize You
Refreshing Chogye Guksu: A Cold Noodle Dish to Revitalize You
Easy Chogye Guksu Recipe: Homemade Chicken Broth and Mustard Sauce for a Nourishing Meal
Today, we’re preparing a recipe for Chogye Guksu that’s incredibly refreshing and revitalizing, perfect for boosting your energy. While the full recipe involves several steps, you can simplify it by just using the mustard sauce and commercial cold noodle broth with shredded chicken breast. Enjoy this delightful dish!
Main Ingredients for Chogye Guksu- 2 Korean native chickens (or 1 whole chicken)
- 15+ cloves garlic
- Green onion leaves (optional)
- 1 Tbsp coarse salt
- Whole peppercorns to taste
- 1/3 carrot (optional)
- 1 cucumber
- 1 tsp coarse salt (for cucumber pickling)
- 1 tsp sugar (for cucumber pickling)
- Shrimp or dried shrimp (optional)
- 4 eggs (for egg garnish)
Mustard Sauce Ingredients- 10 Tbsp soy sauce (jin ganjang)
- 1-2 Tbsp Korean mustard powder (or paste)
- 1/2 Tbsp sugar
- 5 Tbsp vinegar
Chogye Guksu Broth Ingredients- Prepared mustard sauce
- 5 cups chicken broth
- 1/3 Tbsp coarse salt (adjust to taste)
- 1/2 Tbsp minced garlic
- 1/3 Tbsp MSG (optional)
- 10 Tbsp soy sauce (jin ganjang)
- 1-2 Tbsp Korean mustard powder (or paste)
- 1/2 Tbsp sugar
- 5 Tbsp vinegar
Chogye Guksu Broth Ingredients- Prepared mustard sauce
- 5 cups chicken broth
- 1/3 Tbsp coarse salt (adjust to taste)
- 1/2 Tbsp minced garlic
- 1/3 Tbsp MSG (optional)
Cooking Instructions
Step 1
First, thoroughly wash the chicken under cold running water to remove any impurities.
Step 2
To eliminate any gamey odor from the chicken, generously add more than 15 whole garlic cloves to the pot.
Step 3
Place the chicken on top of the garlic and add plenty of green onion leaves, which help further remove any unwanted smells. You can skip this if you don’t have them.
Step 4
Add 1 tablespoon of coarse salt and whole peppercorns to your liking for seasoning.
Step 5
Pour in enough water to cover the chicken and other ingredients completely. Close the lid and simmer for 1 hour to create the chicken broth.
Step 6
Once the chicken broth is sufficiently extracted, set aside some of the cooked chicken for the Chogye Guksu. The rest can be enjoyed as is or used in other dishes. It’s best to let the chicken broth cool in the refrigerator overnight; this allows the fat to solidify, making it easy to skim off for a cleaner taste.
Step 7
Shred the reserved cooked chicken into bite-sized pieces. Lightly season the shredded chicken with salt and pepper to enhance its flavor.
Step 8
Thinly julienne about 1/3 of a carrot. This will add color to your garnish.
Step 9
Cut the cucumber in half lengthwise, then slice it thinly on the diagonal. Place the sliced cucumber in a bowl, add 1 teaspoon of coarse salt and 1 teaspoon of sugar. Gently massage the ingredients together and let it pickle for 10-15 minutes. This process helps the cucumber retain its crispness.
Step 10
After pickling, use a cheesecloth or paper towel to squeeze out as much moisture as possible from the cucumber slices. Removing excess water prevents the cucumber from becoming soggy.
Step 11
To make the egg garnish, separate the egg whites and yolks. Whisk each one gently until the chalaza (the stringy part) is completely dissolved, ensuring a smooth texture when cooked.
Step 12
Lightly grease a non-stick pan over low heat. Pour in the whisked egg whites and yolks thinly to create thin omelets. Once cooked, let them cool slightly, then slice them into uniform strips (about 0.5 cm thick) to serve as garnish.
Step 13
Arrange the prepared shredded chicken, julienned carrots, pickled cucumbers, and sliced egg garnish attractively on a tray or plate. Place this in the refrigerator to chill. Chilled garnishes will make the dish even more refreshing.
Step 14
After refrigerating the chicken broth overnight, you’ll notice a layer of solidified fat on top. Carefully skim off as much of this fat as possible using a spoon or ladle. This step is crucial for achieving a clean, clear, and refreshing broth.
Step 15
Now, let’s prepare the mustard sauce, which is key to the unique flavor of Chogye Guksu. In a bowl, combine 10 tablespoons of soy sauce, 1-2 tablespoons of Korean mustard (adjust the amount based on your preference for spiciness), 1/2 tablespoon of sugar, and 5 tablespoons of vinegar. Whisk until well combined and smooth, ensuring there are no lumps.
Step 16
It’s time to create the refreshing broth base. Pour 5 cups of the chilled, defatted chicken broth into a large bowl. Add all of the prepared mustard sauce. Stir in 1/3 tablespoon of coarse salt, 1/2 tablespoon of minced garlic, and 1/3 tablespoon of MSG (if using) for an enhanced flavor. Mix everything thoroughly. Taste the broth and adjust the seasoning with more salt or vinegar if needed, according to your preference.
Step 17
To maximize the refreshing quality of the broth, place the seasoned broth in the freezer for about a day. You want it to be slushy with ice crystals, not completely frozen solid. This icy texture is characteristic of Chogye Guksu.
Step 18
The chewy texture of the noodles is vital for a great Chogye Guksu experience. Cook a generous portion of somen noodles according to package directions. Immediately rinse the cooked noodles under cold running water multiple times to remove excess starch and drain them thoroughly. This step ensures the noodles remain firm and delightfully chewy.
Step 19
Finally, assemble your Chogye Guksu! Place the chewy somen noodles in a serving bowl. Ladle the chilled, slushy broth generously over the noodles. Top with the prepared shredded chicken, cucumber, carrots, and egg garnish. Admire your beautiful, refreshing bowl of Chogye Guksu, ready to be enjoyed!
