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Stop making the same cold noodles until you try chogye guksu, Korea’s icy cold chicken noodles. ⸻ This 초계국수, chogye guksu, is a Korean cold chicken noodle dish made with an icy vinegar-mustard broth, shredded chicken, chewy somyeon, and cucumber. It tastes tangy, clean, refreshing, and high-protein without feeling heavy, which is why it is one of the best Korean summer noodle recipes to save for hot weather. 📍Ingredients: • Naengmyeon broth, 1 pack • Water, 1/2 cup (100g) • Vinegar, 2/3 spoon • Flower salt, 1 pinch • Yeon gyeoja, Korean mustard, 1/5 spoon • Chicken breast, 1 piece (160g) • Yeon gyeoja, Korean mustard, 1/4 spoon • Vinegar, 2 spoons • Jin soy sauce, 1 spoon • Sugar, 1/2 spoon • Sesame seeds, 1 spoon • Peanut butter, 1/2 spoon • Somyeon noodles, 90g • Cucumber, a little • Extra sesame seeds, for topping • Ice Instructions: 1. Make the cold broth by mixing 1 pack naengmyeon broth, 1/2 cup water, 2/3 spoon vinegar, 1 pinch flower salt, and 1/5 spoon yeon gyeoja. 2. Put the broth in the freezer until it becomes very cold and slightly icy. 3. Cook 1 chicken breast until fully cooked, then shred it into thin pieces. 4. Season the shredded chicken with 1/4 spoon yeon gyeoja, 2 spoons vinegar, 1 spoon jin soy sauce, 1/2 spoon sugar, 1 spoon sesame seeds, and 1/2 spoon peanut butter. 5. Mix well and let the chicken marinate while you cook the noodles. 6. Boil 90g somyeon noodles, then rinse them in ice water until cold and chewy. 7. Add the cold noodles to a bowl and pour the icy broth over the top. 8. Add ice, pile the marinated chicken on top, then garnish with cucumber and extra sesame seeds. 9. Mix and eat immediately while the broth is still icy cold. This chogye guksu is tangy from vinegar, sharp from mustard, nutty from the chicken seasoning, and refreshing enough to beat the heat. Save this Korean cold chicken noodle recipe before summer gets worse. ⸻ #esyfilms #chogyeguksu #초계국수 #koreanfood #sgfoodie
♬ Preludietto – Alessandro Alessandroni
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