Refreshing Summer Delight: Chogye Guksu (Cold Chicken Noodle Soup)
Refreshing Summer Delight: Chogye Guksu (Cold Chicken Noodle Soup)
Perfect for hot summer days, this refreshingly tangy and cool Chogye Guksu is a culinary masterpiece. Its vibrant flavor is truly unbeatable.
An ideal dish for summer rejuvenation and beating the heat. This cold chicken noodle soup is a perfect way to stay refreshed.
Main Ingredients- 1 whole chicken
- 1/2 Tbsp salt (for boiling chicken)
- 1 serving somyeon (thin wheat noodles)
- 1/4 onion
- 1/5 carrot
- 1/5 cucumber
- 4 sheets ssammu (pickled radish wraps)
- 300ml cold buckwheat noodle broth (store-bought)
- 2 ladles chicken broth
- 1/2 Tbsp sugar (for broth seasoning)
- 4 Tbsp vinegar (for broth seasoning)
- 1/4 Tbsp mustard powder (for broth seasoning)
Cooking Instructions
Step 1
1. First, thoroughly wash the chicken. Place the chicken in a pot, add 1/2 Tbsp of salt, and pour in enough water to fully submerge the chicken. Bring to a boil over high heat, then reduce to medium-low and simmer for at least 20 minutes to create a rich chicken broth.
2. Peel and thinly slice the onion. To remove its pungent flavor, soak the sliced onion in cold water for about 5 minutes, then drain.
3. Julienne the carrot and cucumber into bite-sized pieces. Ensure they are not too thin so they retain a pleasant crunch.
Step 2
4. Stack the ssammu sheets, roll them up tightly, and then slice them into bite-sized pieces (about 1cm thick). These will add a beautiful garnish.
5. Ladle out about two large scoops of the chicken broth and chill it in the refrigerator. This chilled broth will enhance the refreshing quality of the Chogye Guksu.
6. Remove the cooked chicken from the pot, let it cool slightly, then shred the meat from the bones and skin. Discard the bones and skin, using only the tender chicken meat.
7. Bring a large pot of water to a rolling boil. Add the somyeon noodles and cook for about 30 seconds to 1 minute longer than the package instructions suggest for a chewier texture. Immediately rinse the cooked noodles under cold running water to remove excess starch, then drain thoroughly in a colander.
Step 3
8. Now, let’s prepare the Chogye Guksu broth. In a large bowl, combine 300ml of store-bought cold buckwheat noodle broth with 2 ladles of the chilled chicken broth. Add 1/2 Tbsp sugar, 4 Tbsp vinegar, and 1/4 Tbsp mustard powder. Stir well until everything is thoroughly mixed. Taste and adjust the sugar or vinegar according to your preference.
9. Assemble the dish by placing the drained somyeon noodles in a serving bowl. Top with the shredded chicken, julienned carrots, cucumber, onion, and sliced ssammu. Finally, pour the chilled broth generously over the ingredients. For an extra touch, you can sprinkle some sesame seeds on top. Enjoy your delicious and cooling Chogye Guksu!
