Chogye Guksu (Chilled Chicken Noodle Soup) with Tangy Mustard Broth
A refreshing summer noodle dish featuring chicken breast and vegetables in a tangy mustard broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Tender shredded chicken breast is tossed in a sharp mustard seasoning to remove any poultry odor and let the flavors meld with the broth. Served in chilled naengmyeon broth with colorful vegetables and chewy somyeon noodles, it is a perfect treat for hot summer days or the midsummer dog days.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chicken breast350 g
- Cabbage3 leaves
- Cucumber1/2
- Onion1/2
- Bell pepper1/4 (each)
- Cold noodle broth (naengmyeon broth)4 servings
Mustard seasoning
- Minced garlic1 tbsp
- Prepared yellow mustard2 tbsp
- Vinegar4 tbsp
- Sugar2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Salt1/2 tbsp
- You can buy about 350g of chicken breast sold on its own.
- Feel free to use whatever vegetables you have in your fridge.
- Instead of cold noodle broth, you can easily make a chilled soup broth: combine 5 cups bottled water, 2 tbsp tuna extract sauce, 1 tbsp soup soy sauce, 4 tbsp vinegar, 3 tbsp sugar, 1/2 tbsp minced garlic, and 1/2 tsp salt to make 2 servings of cold broth.
Steps
Prepare the ingredients
I had saved chicken breast pieces that I usually leave out when making dak-bokkeum-tang.
You can just buy about 350g of chicken breast sold separately.
For vegetables, I prepared cabbage, cucumber, onion, and bell pepper.
You can prepare vegetables depending on what you have in your fridge.
Boil the chicken breast
In a pot of water for boiling the chicken, add 3 bay leaves, 1/2 tbsp whole black peppercorns, and about 1/4 cup soju, then bring to a rolling boil.
If the chicken breasts are too thick, slice them horizontally so they cook through completely to the center.
Boil them while checking occasionally by cutting one in half to see if it is cooked through.
Drain in a strainer and let cool, then shred into bite-sized strips.
Once boiled and shredded, the chicken breast yielded 200g.
Add all the mustard seasoning ingredients together and mix well.
Season the chicken breast and broth
Add half of the mustard seasoning to the shredded chicken breast and mix well so it gets evenly pre-seasoned.
Seasoning it separately like this gets rid of any chicken odor and keeps the meat from tasting detached from the soup, letting you enjoy your chogye-tang even more.
Add about 1 tbsp of the mustard seasoning to 1 serving of cold noodle broth to season it.
Adjust the prepared yellow mustard, vinegar, or sugar to your taste.
Thinly julienne all the vegetables.
You can also easily make a chilled soup broth instead of using cold noodle broth.
Mix 5 cups bottled water, 2 tbsp tuna extract sauce, 1 tbsp soup soy sauce, 4 tbsp vinegar, 3 tbsp sugar, 1/2 tbsp minced garlic, and 1/2 tsp salt, and you will have 2 servings of chilled broth.
Boil the thin wheat noodles
Add the thin wheat noodles to rolling boiling water, boil for about 3 minutes and 30 seconds, rinse in cold water, give them a final rinse in ice water, and drain thoroughly.
Finish the dish
Place the thin wheat noodles and broth in a bowl, then arrange the vegetables and seasoned chicken breast evenly on top to finish.
At the end, grind in a generous amount of toasted sesame seeds to enhance the nutty flavor.
Freezing the broth slightly in the freezer before eating makes it feel thoroughly refreshing.
The crunchy texture and aroma of the onion cut through the richness of the chicken, so it is great to make sure to include it in chogye-tang.
After finishing a bowl, it feels so cool you might even feel a slight chill.
Heat wave text alerts keep arriving day after day; beat the heat by making this simple meal.
Ppunwife's tips
- If the chicken breasts are too thick, slice them horizontally so they cook through completely to the center.
- Seasoning it separately like this gets rid of any chicken odor and keeps the meat from tasting detached from the soup, letting you enjoy your chogye-tang even more.
- At the end, grind in a generous amount of toasted sesame seeds to enhance the nutty flavor.
- The crunchy texture and aroma of the onion cut through the richness of the chicken, so it is great to make sure to include it in chogye-tang.
FAQ
What should I do if I don't have store-bought naengmyeon broth?
You can make your own chilled broth for 2 servings by mixing 5 cups water, 2 tbsp tuna extract sauce, 1 tbsp soup soy sauce, 4 tbsp vinegar, 3 tbsp sugar, 1/2 tbsp minced garlic, and 1/2 tsp salt.
Why toss the chicken breast with the mustard seasoning in advance?
Pre-seasoning the shredded meat removes the distinctive chicken odor and keeps it from tasting detached from the broth, making the dish much more delicious.
What ingredients do you add to remove odors when boiling chicken breast?
Adding 3 bay leaves, 1/2 tbsp whole black peppercorns, and 1/4 cup soju to the boiling water and bringing it to a rolling boil helps reduce any odor.
Can I use other noodles instead of thin wheat noodles (somyeon)? AI-generated
Generally, you can substitute with buckwheat noodles (memilmyeon), medium wheat noodles (jungmyeon), rice noodles, or any noodles you like to enjoy it cold.
