Chogye Guksu (Korean Cold Chicken Noodles)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Chogye guksu gets its broth from the same pot that poaches the chicken: the stock is chilled, then sharpened with vinegar and Korean hot mustard until it tastes tart, icy, and slightly nose-tingling.
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The mustard waits until the stock is fully cold, because warm liquid drives off its volatile aroma. The chicken breast is shredded only after it cools completely, since tearing it hot lets the juices run out and leaves dry strands. Thin matchsticks of cucumber and radish add crunch, and cut to the same width they twirl up evenly with the noodles. It is a summer dish for days when appetite runs low.
Ingredients
Instructions
- 1
Put 250g chicken breast in salted water and simmer over medium heat for about 15 minutes.
When the center turns fully white, remove the chicken and reserve 2 cups of the cooking liquid for the broth.
- 2
Let the chicken cool completely, then shred it finely along the grain.
Avoid pulling it while hot, because the juices run out more easily and the meat can turn dry before serving.
- 3
Cut 80g cucumber and 100g radish into thin, even julienne and keep them cold.
Matching the thickness helps the vegetables lift cleanly with the noodles and keeps the bowl crisp instead of watery.
- 4
Stir 3 tbsp vinegar, 1 tbsp sugar, and 1 tsp salt into the reserved 2 cups chicken broth until dissolved.
Whisk in 2 tsp hot mustard at the end so its sharp aroma stays clear.
- 5
Chill the broth for at least 30 minutes.
Check that the vinegar, sugar, and salt are evenly dissolved, then stir in the mustard.
- 6
Boil 180g somyeon for 3 to 4 minutes, then rub the noodles under cold water to remove starch.
Drain well, place noodles, vegetables, and chicken in bowls, and pour over the icy broth.
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