Cool and Tangy Summer Delight: Super Easy Chogye Guksu
Beat the Summer Heat with This Recipe! Enjoy a Refreshing Bowl of Super Easy Chogye Guksu.
This recipe introduces a quick and easy Chogye Guksu (cold chicken noodle soup) using store-bought cold noodle broth and a flavorful mustard chicken salad. The chewy noodles, crisp vegetables, and tangy mustard sauce create a perfect summer dish that will instantly cool you down.
Main Ingredients- 250g chicken tenderloin (or chicken breast)
- 3 servings of somen noodles (approx. 300g)
- 3 bay leaves
- 3 packs of store-bought Dongchimi cold noodle broth
- 1/2 cucumber
- 2 eggs
- 3 cherry tomatoes
- 1 red chili pepper
Mustard Sauce (for chicken)- 2 Tbsp prepared mustard
- 2 Tbsp oligosaccharide (or corn syrup)
- 3 Tbsp vinegar
- Pinch of salt
- 2 Tbsp prepared mustard
- 2 Tbsp oligosaccharide (or corn syrup)
- 3 Tbsp vinegar
- Pinch of salt
Cooking Instructions
Step 1
Preparation: Before you start, place one pack of cold noodle broth in the freezer to slightly chill and form ice crystals. This slushy broth will enhance the refreshing quality of the Chogye Guksu. Thaw the frozen chicken tenderloin by soaking it in cold water at room temperature. You can also use chicken breast.
Step 2
Boiling the Chicken: In a pot, add enough water to cover the chicken tenderloin and toss in 3 bay leaves. Bring the water to a rolling boil. Once boiling, add the thawed chicken tenderloin and cook until thoroughly done (approximately 15-20 minutes).
Step 3
Shredding the Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. While it’s still warm, shred the chicken along the grain. This will result in tender, stringy pieces perfect for the topping. Aim for bite-sized shreds rather than very fine pieces.
Step 4
Preparing the Vegetables: While the chicken is cooling, prepare the other ingredients. For the egg, make a thin omelet, then thinly slice it into julienne strips. Julienne the cucumber as well after washing and seeding it. Halve the cherry tomatoes (remove stems), and finely mince the red chili pepper (optional, for garnish).
Step 5
Making the Delicious Mustard Sauce: In a bowl, combine 2 Tbsp of prepared mustard, 2 Tbsp of oligosaccharide (or corn syrup), 3 Tbsp of vinegar, and a pinch of salt. Mix thoroughly until well combined. The pungent mustard flavor combined with the sweet and sour notes creates a fantastic pairing with the chicken. Adjust the amount of mustard to your spice preference.
Step 6
Combining All Ingredients: In a large bowl, add the shredded chicken and all the prepared vegetables (cucumber, cherry tomatoes, red chili pepper).
Step 7
Tossing the Salad: Pour the prepared mustard sauce over the ingredients in the bowl. Gently toss everything together with your hands until all the ingredients are evenly coated with the sauce. This forms the chicken and mustard salad.
Step 8
Cooking the Somen Noodles: The final step is cooking the noodles. In a large pot of boiling water, add the somen noodles. Once the water returns to a boil, add about half a cup of cold water. Repeat this process of boiling and adding cold water a couple of times to ensure the noodles are perfectly chewy. Cook for a total of 4 minutes, then rinse under cold water.
Step 9
Draining the Noodles: After rinsing, drain the somen noodles thoroughly in a colander, shaking off any excess water.
Step 10
Assembling the Dish: Place the cooked somen noodles attractively in a serving bowl. Generously top with the chicken and mustard salad. For a pop of color, add the halved cherry tomatoes here and there. Pour in the appropriate amount of cold noodle broth, and finally, add the pre-frozen, slushy broth for an extra burst of coolness.
Step 11
Enjoy! Your refreshing and flavorful Chogye Guksu is now ready. Its tangy, sweet, and cool taste is the perfect remedy for a hot summer day and will surely revive your appetite!
