Chogye Guksu (Korean Cold Chicken Noodles)
Quick answer
Shredded poached chicken and julienned cucumber top thin wheat noodles served in an icy mustard-vinegar chicken broth.
What makes this special
- Chilled chicken broth sharpened with mustard and vinegar defines this refreshing cold noodle dish.
- Mustard and vinegar dissolved in cold chicken broth hit the nose and palate together
- Ice floated in the bowl keeps noodles from softening to the last bite
Key ingredients
Core cooking flow
- 1 Put 250g chicken breast in salted water and simmer over medium heat for about 15 minutes.
- 2 Let the chicken cool completely, then shred it finely along the grain.
- 3 Cut 80g cucumber and 100g radish into thin, even julienne and keep them cold.
Shredded poached chicken and julienned cucumber top thin wheat noodles served in an icy mustard-vinegar chicken broth. The broth starts as a clear, clean chicken stock, then gains its defining sharpness from dissolved mustard powder and rice vinegar, delivering a nasal tingle and bright acidity that revive the appetite on sweltering days. The chicken, torn along the grain into thin strips, adds lean protein without weight, while sliced Korean pear contributes a crisp, mildly sweet counterpoint that keeps the bowl from feeling heavy. Mustard heat flares briefly on the palate and fades quickly, leaving behind the savory clarity of well-made stock. Keeping the broth thoroughly chilled through service is essential: it prevents the noodles from softening and preserves the contrast that defines this dish. Floating a few ice cubes in the bowl ensures the temperature holds from the first chopstickful to the last.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
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.
- 2Step
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.
- 3Prep
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.
- 4Finish
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.
- 5Season
Chill the broth in the refrigerator for at least 30 minutes.
Taste it before serving: the acidity and salt should feel clear, and adding a few ice cubes can lower the temperature quickly.
- 6Heat
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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