Simple Chogye Guksu (Chicken Cold Noodles)
Beat the Heat: Easy & Refreshing Chogye Guksu with Chicken Breast
Feeling the summer heat? This Chogye Guksu recipe is a lifesaver! Instead of the hassle of boiling a whole chicken, we’re using two packs of chicken breast for a quicker, lighter, and equally delicious version. We’ll pan-sear the shredded chicken breast with a touch of soy sauce for a delightful smoky flavor, then top refreshing noodles with crisp vegetables and a zesty mustard dressing. Served with a chilled broth, it’s a perfect, revitalizing summer meal that’s surprisingly easy to prepare.
Main Ingredients
- 2 packs Chicken Breast (approx. 400-500g)
- 2 servings Buckwheat Noodles (Soba)
- 2 servings Cold Buckwheat Noodle Broth (use store-bought broth or mentsuyu)
- Pinch of Black Pepper
- 1 Tbsp Cooking Wine or Sake (for boiling chicken)
- 1/2 stalk Green Onion (for boiling chicken)
- 1 tsp Minced Green Onion
- 1/2 tsp Sesame Oil
- 1 tsp Soy Sauce (for stir-frying chicken)
- 1/2 tsp Yuzu Marmalade (optional, for stir-frying chicken)
- 1 Tbsp Soy Sauce (for seasoning chicken)
Fresh Vegetable Toppings
- 1 Cucumber
- 1/2 Red Bell Pepper
- 1/2 Yellow Bell Pepper
- 1/4 Onion (optional)
- 2 leaves Red Cabbage
Zesty Mustard Dressing
- 2 Tbsp Mustard Paste (Katsuo-ji)
- Water (to adjust consistency)
- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin (sweet rice wine)
- 1 Tbsp Plum Syrup or Yuzu Marmalade
- 1 Tbsp Lemon Juice
- 1 Tbsp Vinegar
- 1 Pinch Salt
- 1 Cucumber
- 1/2 Red Bell Pepper
- 1/2 Yellow Bell Pepper
- 1/4 Onion (optional)
- 2 leaves Red Cabbage
Zesty Mustard Dressing
- 2 Tbsp Mustard Paste (Katsuo-ji)
- Water (to adjust consistency)
- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin (sweet rice wine)
- 1 Tbsp Plum Syrup or Yuzu Marmalade
- 1 Tbsp Lemon Juice
- 1 Tbsp Vinegar
- 1 Pinch Salt
Cooking Instructions
Step 1
1. Prepare the Cold Broth: Start by preparing your cold broth. If using store-bought mentsuyu or soba sauce, dilute it with water according to package instructions. Chill it thoroughly in the refrigerator. A well-chilled broth is key to a refreshing Chogye Guksu.
Step 2
2. Slice the Vegetables: Thinly julienne the red cabbage, bell peppers, and onion. If using onion, soak the julienned slices in cold water for about 10 minutes to remove any sharpness, then drain well. This will make them crisp and milder.
Step 3
3. Prepare the Cucumber: Thinly slice the cucumber. For an extra crisp texture, lightly salt the slices and let them sit for a few minutes, then gently squeeze out any excess moisture. You can lightly pan-fry these slices without oil for a subtle warmth and enhanced flavor, or simply use them fresh. (If using for decoration, keep the slices intact and press firmly to remove water.)
Step 4
4. Cook the Buckwheat Noodles: Bring a generous pot of water to a rolling boil. Add the buckwheat noodles and cook according to the package directions. Once cooked, immediately drain and rinse them thoroughly under cold running water to remove excess starch. This makes them perfectly chewy and prevents sticking. Drain well.
Step 5
5. Boil the Chicken Breast: Place the chicken breasts in a pot of boiling water. To eliminate any gaminess, add the cooking wine (or sake), a few peppercorns, and the half stalk of green onion. Boil for about 15-20 minutes, or until cooked through. Once cooled slightly, shred the chicken into bite-sized pieces along the grain.
Step 6
6. Pan-Sear the Chicken for Flavor: In a bowl, lightly toss the shredded chicken with minced green onion, sesame oil, soy sauce, and yuzu marmalade (if using). Heat a non-stick pan over medium-low heat with a tiny bit of oil (or use the aroma from the green onion). Add the seasoned chicken and press it down gently to get a nice sear and a hint of smoky flavor. Be careful not to burn the soy sauce. (You can also make your own ‘mat-ganjang’ by simmering regular soy sauce with ginger and yuzu peel.)
Step 7
7. Assemble the Bowl: Place the cooked and well-drained buckwheat noodles into serving bowls. Artfully arrange the pan-seared chicken breast and the prepared vegetable toppings over the noodles. Pour the chilled broth over the ingredients, just enough to partially cover the noodles.
Step 8
8. Add the Mustard Dressing: In a small bowl, whisk together all the dressing ingredients: mustard paste, water (add gradually to reach desired consistency), soy sauce, mirin, plum syrup (or yuzu marmalade), lemon juice, vinegar, and a pinch of salt. Start with a smaller amount of mustard paste and adjust to your preference. You can also tweak the sweetness and sourness to suit your taste. Drizzle the dressing over the bowl or serve it on the side.
Step 9
9. Enjoy Your Delicious Chogye Guksu!: Your refreshing and flavorful Chogye Guksu is now ready to be enjoyed! The perfect balance of cool broth, savory chicken, crisp vegetables, and tangy dressing makes it an ideal meal for a hot summer day.
Step 10
Plating Tip: For an even more appealing presentation, add extra pan-seared chicken on top or garnish with finely shredded green onions. Adjust the mustard dressing to your liking before serving.
