Refreshing Summer Delight: The Ultimate Chogye-guksu Recipe
How to Make Delicious Chogye-guksu to Beat the Heat
Introducing Chogye-guksu, the ultimate summer refreshment that will banish the heat! This dish boasts a rich chicken broth balanced with a refreshing sweet and sour dressing, capable of reviving even the most sluggish appetite. It’s surprisingly simple to make at home. Enjoy this delightful Chogye-guksu this summer for both health and cool comfort!
Noodle Ingredients- Somen noodles for 2 servings (approx. 200-240g)
- 1/2 cucumber
- 1/2 carrot
- 1/2 onion
Chicken Boiling Ingredients- Chicken (breast or thigh) 1 pack (approx. 300-400g)
- 10-12 cups water (approx. 2-2.4L)
- 2 Tbsp Cheongju (or cooking wine)
- 2 white ends of scallions
- 1/2 onion
Broth Base- 2 packs commercial Naengmyeon broth (approx. 1L)
Chicken Seasoning- Pinch of salt
- Pinch of pepper
Broth Seasoning (Sweet & Sour)- 0.5 Tbsp vinegar
- 0.5 Tbsp sugar
- 0.5 Tbsp Korean mustard
- 0.5 Tbsp sesame seeds
- Chicken (breast or thigh) 1 pack (approx. 300-400g)
- 10-12 cups water (approx. 2-2.4L)
- 2 Tbsp Cheongju (or cooking wine)
- 2 white ends of scallions
- 1/2 onion
Broth Base- 2 packs commercial Naengmyeon broth (approx. 1L)
Chicken Seasoning- Pinch of salt
- Pinch of pepper
Broth Seasoning (Sweet & Sour)- 0.5 Tbsp vinegar
- 0.5 Tbsp sugar
- 0.5 Tbsp Korean mustard
- 0.5 Tbsp sesame seeds
- Pinch of salt
- Pinch of pepper
Broth Seasoning (Sweet & Sour)- 0.5 Tbsp vinegar
- 0.5 Tbsp sugar
- 0.5 Tbsp Korean mustard
- 0.5 Tbsp sesame seeds
Cooking Instructions
Step 1
The key to the delicious broth! Prepare the commercial Naengmyeon broth. For an extra refreshing experience, lightly freeze the broth in the freezer for about 30 minutes to 1 hour, until it’s icy slush. In a bowl, combine the 2 packs of chilled Naengmyeon broth with 0.5 Tbsp vinegar, 0.5 Tbsp sugar, 0.5 Tbsp Korean mustard, and 0.5 Tbsp sesame seeds. Whisk well with a spoon or whisk until everything is smoothly combined. Adjust the amount of mustard according to your preference.
Step 2
To make the chicken broth, place the chicken in a pot along with 10-12 cups of water. Add 2 Tbsp of Cheongju (or cooking wine) to remove any gaminess, the 2 white ends of washed scallions, and 1/2 an onion. Bring to a boil over high heat, then reduce to medium-low and simmer until the chicken is fully cooked (about 30-40 minutes). Remove the cooked chicken, let it cool slightly, then shred it along the grain into bite-sized pieces. Season the shredded chicken with a pinch of salt and pepper and mix well. (Strain the broth through a sieve for clarity.)
Step 3
Fresh vegetables add a vibrant touch to Chogye-guksu. Wash and peel 1/2 cucumber, 1/2 carrot, and 1/2 onion. Slice them thinly into julienne strips. Thinner strips will provide a better texture.
Step 4
Time to cook the noodles! In a large pot of boiling water, add 2 servings of somen noodles. Stir occasionally with chopsticks to prevent them from sticking. To achieve a chewy texture, add cold water to the pot 2-3 times while boiling to regulate the temperature. This ‘cold water shock’ method helps create perfectly chewy noodles. (Boil for about 3-5 minutes, or according to noodle package instructions.)
Step 5
For the ultimate chewy noodles, rinse the cooked somen immediately under cold running water or ice water. This step makes the noodles firmer and delightfully springy. Drain the noodles thoroughly and place them in your serving bowl.
Step 6
Now, it’s time to assemble your masterpiece! Arrange the shredded chicken, julienned cucumber, carrot, and onion attractively around the noodles in the bowl. Finally, pour the chilled, slightly icy broth over the noodles and toppings. Your refreshing and delicious Chogye-guksu, the perfect choice for a hot day, is ready to be enjoyed!
