Easy Korean Cold Chicken Noodle (Chogye Guksu): A Refreshing Summer Recipe with Dongchimi Broth
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Looking for an easy, refreshing meal to beat the summer heat?
Try Chogye Guksu, Korean cold chicken noodles, made with ready-to-use Korean radish kimchi broth.
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With the heat showing no signs of letting up, summer days can feel almost unbearable.
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In the Seoul metropolitan area, tropical nights have become part of the summer weather,
making it difficult to escape the heat even after the sun goes down.
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Going outside can feel exhausting,
while ordering takeout too often can quickly become expensive. And when we’re constantly reaching for rich, heavily seasoned foods, it can be nice to enjoy something lighter and more refreshing at home.
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Even heading out for a meal can feel like too much when the weather is this hot and humid.
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At times like these, staying cool and taking care of ourselves is more important than ever. It’s not just about beating the heat
—it’s about protecting ourselves from heat-related illness and staying well through the hottest days. 😰
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This week, why not make a simple bowl of Korean cold chicken noodles at home?
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With chilled dongchimi broth, tender shredded chicken, and chewy noodles,
this refreshing one-bowl meal is an easy way to enjoy a cool and satisfying lunch or dinner.
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Easy Korean Cold Chicken Noodle (Chogye Guksu)
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Ingredients (Serves 3)
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- Approximately 200 g chicken breast
- 2–3 packs of Korean cold noodle broth
- 300 g noodles
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For the Chicken Seasoning
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tbsp sesame oil
- 1 tbsp oligosaccharide syrup
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Optional: For Cooking the Chicken
- 1 tbsp cooking wine
- 5 whole black peppercorns
- 1 bay leaf
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Broth Used in This Recipe: Hansalim Korean dongchimi cold noodle broth
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Instructions
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1. Cook the chicken.
Place the chicken breast in a pot of water. Add the cooking wine, whole black peppercorns, and bay leaf to help reduce any unwanted odor. Bring to a boil.
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2. Cook the chicken through.
Once the chicken is partially cooked, reduce the heat to low. Using tongs, separate the chicken into two or four smaller pieces so it cooks evenly all the way through.
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3. Let the chicken cool.
Once fully cooked, transfer the chicken to a bowl and let it cool slightly.
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4. Boil the noodles.
Bring a fresh pot of water to a boil. Add the noodles and cook according to the package instructions.
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5. Rinse the noodles.
After approximately 8–10 minutes, or once the noodles are fully cooked, drain and rinse them quickly under cold running water. This helps cool the noodles and remove excess starch.
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6. Season the shredded chicken.
Shred the cooled chicken into thin strips. Add the soy sauce, salt, sesame oil, and oligosaccharide syrup, then toss until evenly coated.
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7. Assemble the bowls.
Divide the chilled noodles among three serving bowls. Pour the cold dongchimi broth over the noodles and top with the seasoned shredded chicken.
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Tip: The chicken topping is seasoned a little more generously than chicken you’d serve as a regular side dish, so its flavor stands out against the refreshing broth.
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Serve immediately while the noodles and broth are cold.
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More Easy Korean Home-Cooked Recipes
Looking for another simple chicken dish to add to your meal rotation?
▶ [Recipe] Chicken and King Oyster Mushroom Salad w. Perilla Seed Dressing
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▶ [More Details] Full Recipe on Naver Blog
A choice for a Better Today than yesterday.
