Chogye Guksu (Korean Cold Chicken Noodles)
Shredded poached chicken and julienned cucumber top thin wheat noodles served in an icy mustard-vinegar chicken broth. The broth starts as a clear chicken stock, then gains its signature punch from dissolved mustard powder and rice vinegar, delivering a sharp nasal tingle followed by bright acidity that revives the appetite on sweltering days. The chicken, torn along the grain into thin strips, provides lean protein without heaviness, while sliced Korean pear adds a crisp, subtly sweet counterpoint. Mustard heat flares briefly and fades, leaving behind the clean savory finish of well-made stock. Keeping the broth thoroughly chilled is essential: it prevents the noodles from going soft and preserves the refreshing temperature contrast. Floating a few ice cubes in the bowl ensures the dish stays cold through the last bite.
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Instructions
- 1
Poach the chicken breast in lightly salted water for about 15 minutes, cool, and shred.
- 2
Julienne the cucumber and radish.
- 3
Mix 2 cups of chicken poaching liquid with vinegar, mustard, sugar, and salt, then chill.
- 4
Boil somyeon, rinse thoroughly in cold water, and drain well.
- 5
Assemble noodles, vegetables, and chicken in bowls, then pour over the chilled broth.
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