Refreshing Chogye Guksu: A Healthy and Flavorful Cold Noodle Soup Using Dakgomtang Broth
Ultimate Summer Superfood! Easily Make a Healthy Cold Noodle Soup with Leftover Dakgomtang Broth
For those who prefer homemade broths over store-bought cold noodle soups, this recipe offers a delightful way to create a clear and rich Chogye Guksu (cold chicken noodle soup) using Dakgomtang (Korean chicken soup) broth. Often, when making cold noodles with kimchi or dongchimi broth, one might crave the savory depth of a meat broth. This Chogye Guksu perfectly satisfies that craving. Born from a desire to not waste leftover Dakgomtang broth and chicken, this recipe is our family’s special way to transform leftovers into a refreshing meal. It’s an ideal ‘upcycled’ nourishing dish, especially recommended for those who appreciate delicate and clean flavors.
Dakgomtang (Broth) Ingredients
- 1 whole chicken (approx. 2.5kg / 5 lbs)
- 20 cloves garlic
- 7-10 slices fresh ginger (about the size of a 500 won coin)
- 20 whole black peppercorns
- 2-3 bay leaves
- 7 jujubes (dried dates)
- A pinch of goji berries (optional)
- 2-3 pieces dried prickly ash bark or mulberry bark (optional)
Additional Ingredients & Seasoning
- Green vegetables (e.g., green bell pepper, cucumber)
- Red vegetables (e.g., carrot, red bell pepper)
- Hard-boiled eggs
- Honey-vinegar dressing
- Mustard paste (to taste)
- Soup soy sauce (Joseon ganjang) (to taste)
Honey-Vinegar Dressing
- 5 Tbsp vinegar
- 6 Tbsp honey
- 1/4 tsp salt
- Green vegetables (e.g., green bell pepper, cucumber)
- Red vegetables (e.g., carrot, red bell pepper)
- Hard-boiled eggs
- Honey-vinegar dressing
- Mustard paste (to taste)
- Soup soy sauce (Joseon ganjang) (to taste)
Honey-Vinegar Dressing
- 5 Tbsp vinegar
- 6 Tbsp honey
- 1/4 tsp salt
Cooking Instructions
Step 1
Start by thoroughly cleaning the chicken. Remove as much skin and excess fat as possible, then rinse it under cold water. This recipe was inspired by the idea of utilizing leftover Dakgomtang ingredients. Using a larger chicken allows for ample ingredients to be repurposed creatively.
Step 2
In a large pot, place the Dakgomtang broth ingredients at the bottom. Be mindful not to add too many jujubes, as they can make the broth overly sweet; aim for fewer than 10. If you have prickly ash bark or mulberry bark, feel free to add them for extra aroma and potential health benefits.
Step 3
Place the prepared chicken on top of the aromatics. Fill the pot with enough cold water to completely submerge the chicken. Add a couple of pinches of coarse or sea salt, then bring to a boil over high heat.
Step 4
Once the water starts boiling vigorously, remove the lid to prevent overflow. Skim off any scum or impurities that rise to the surface to ensure a clear broth. Reduce the heat to medium-low, cover the pot slightly ajar, and simmer gently for about 50 minutes.
Step 5
Since some liquid will evaporate during simmering, feel free to add a little cold water midway if needed. If using a refrigerated chicken, 50 minutes of simmering should be sufficient to cook it through. Periodically skim off any yellowish fat that accumulates on the surface for a cleaner broth.
Step 6
Using tongs, carefully remove the cooked chicken from the pot and place it on a rack or large plate to cool slightly. Strain the clear Dakgomtang broth through a fine-mesh sieve, preferably lined with cheesecloth, for maximum clarity.
Step 7
Once the chicken is cool enough to handle, wear food-safe gloves and shred or pull the meat from the bones. Separate the meat from the bones, preparing tender chicken strips.
Step 8
Carefully inspect the shredded chicken meat for any small bones and place it in a storage container. (Note: This step assumes you’ve already enjoyed the Dakgomtang. For Dakgomtang, it’s delicious garnished with chopped scallions and a dash of pepper.)
Step 9
Transfer the strained broth into a container and refrigerate. If you desire a slushy, icy broth for your cold noodles, place the chilled broth in the freezer for a short period before serving.
Step 10
To boil eggs: place eggs in a pot, cover with cold water, and bring to a boil. Simmer for 6-8 minutes for soft-boiled or 10-12 minutes for hard-boiled. Immediately transfer the cooked eggs to an ice bath to stop the cooking process and make them easier to peel.
Step 11
Peel the cooled boiled eggs once they are ready.
Step 12
Prepare the honey-vinegar dressing. In a bowl, combine 5 tablespoons of vinegar, 6 tablespoons of honey, and 1/4 teaspoon of fine salt. Whisk until the salt and honey are completely dissolved.
Step 13
Prepare your garnishes. Thinly slice vegetables like cucumber, bell peppers, or carrots for color and freshness. Slice the peeled hard-boiled eggs.
Step 14
Cook the cold noodle (naengmyeon) strands according to the package directions. Rinse the cooked noodles thoroughly under cold running water to remove excess starch, which ensures a firm and non-sticky texture.
Step 15
Check the chilled Dakgomtang broth; it should have a nice icy texture. This is a crucial step: taste the broth and adjust the seasoning. Cold broth needs to be seasoned slightly more assertively than warm broth to taste flavorful. If it’s bland, add soup soy sauce (Joseon ganjang) until it reaches a pleasant, slightly savory level. Remember, the flavor will mellow when mixed with noodles and other ingredients.
Step 16
Place the cooked and rinsed noodle strands into serving bowls.
Step 17
Ladle the icy broth generously over the noodles. Drizzle 2-3 tablespoons of the prepared honey-vinegar dressing over the broth for a sweet and tangy kick.
Step 18
Arrange the prepared vegetable garnishes and sliced hard-boiled eggs attractively on top. Add mustard paste to your liking and mix everything together before enjoying this refreshing and healthy meal!
