Refreshing and Clean Buckwheat Noodle Soup (Chogye Guksu)
The Perfect Summer Elixir: Homemade Buckwheat Noodle Soup (Chogye Guksu)
While cold noodle soup (naengmyeon) is refreshing, Chogye Guksu offers superior nutritional value. As I love chicken breast and crunchy cucumbers, I decided to make this with generous toppings. It’s a lighter, summer energy booster than samgyetang! ^^
Main Ingredients- 100g chicken breast
- A piece of radish (for broth)
- 1g dried kelp (for broth)
- 1/4 green onion stalk (for broth)
- 10 whole peppercorns (for broth)
- 1 cucumber
- Pinch of salt (for salting cucumber)
- Pinch of black sesame seeds (for garnish)
Chicken Seasoning- 1 tsp soy sauce
- 1 tsp vinegar
- 1/2 tsp minced garlic
- 1/2 tsp wasabi
- 1 tsp soy sauce
- 1 tsp vinegar
- 1/2 tsp minced garlic
- 1/2 tsp wasabi
Cooking Instructions
Step 1
First, let’s prepare the chicken broth, the heart of Chogye Guksu. In a pot, add 600ml of water and the 100g chicken breast. To remove any gamey smell, add a piece of radish, 1/4 green onion stalk, and 10 whole peppercorns. Bring to a boil, then add the chicken breast and simmer for about 15 minutes until thoroughly cooked. It’s best to cool this chicken broth completely, refrigerate it, and use it as the noodle soup base. If possible, preparing it the day before will allow it to be even more refreshing!
Step 2
While the broth is cooling, remove the cooked chicken breast and let it cool slightly. Shred or thinly slice the chicken breast into bite-sized pieces (about 1cm thick) following the grain. Now, let’s make the seasoning for the chicken. In a small bowl, combine 1 tsp soy sauce, 1 tsp vinegar, 1/2 tsp minced garlic, and 1/2 tsp wasabi. Mix well. Since we’re only using 100g of chicken breast, make a small batch of seasoning accordingly.
Step 3
Gently toss the shredded chicken breast with the prepared seasoning until evenly coated. This carefully seasoned chicken topping will significantly enhance the flavor of your Chogye Guksu. It can even be enjoyed as a delicious chicken salad on its own.
Step 4
Next, we’ll prepare the cucumber for a refreshing crunch. Cut the cucumber into lengths of about 7-8 cm to mimic the noodle shape, then thinly julienne it using a mandoline or sharp knife. Sprinkle 1g of salt over the julienned cucumber and mix well. Let it sit for about 20 minutes to draw out the moisture, which will make it extra crisp. After salting, thoroughly squeeze out any excess water.
Step 5
Place the squeezed cucumber in a clean bowl. For a nutty aroma, finely grind some black sesame seeds in a mortar and pestle and add them to the cucumber, then mix. Using ground sesame seeds adds a richer, more savory flavor to the cucumber topping than whole seeds. This completes your fresh and crunchy cucumber garnish.
Step 6
Now it’s time to cook the noodles. Cook the somen noodles according to the package instructions regarding time and method. Once cooked, rinse the noodles thoroughly under cold running water to cool them down completely, then drain them well in a colander. Rinsing the noodles in cold water is key to a refreshing taste.
Step 7
Prepare a deep serving bowl and arrange the cooked somen noodles neatly in the center.
Step 8
Pour the chilled chicken broth you prepared over the noodles. While I used broth made the day before, you can use store-bought naengmyeon broth if you’re short on time. In very hot weather, you could even freeze the broth slightly to create a slushy consistency, but since it’s not extremely hot now, simply pouring it chilled is sufficient.
Step 9
First, arrange the prepared julienned cucumber attractively over the noodles.
Step 10
Finally, carefully place the seasoned chicken breast topping over the cucumber. Sprinkle finely ground black sesame seeds on top for a beautiful finish. Your refreshing Chogye Guksu is now ready to be enjoyed! It’s a perfect, nourishing meal for the summer season that the whole family can appreciate.
