This dish consists of buckwheat noodles served in chilled chicken soup flavored with vinegar and mustard and topped with shredded chicken. Chogyeguksu is a dish commonly eaten in summer as it is believed to raise energy levels. Here, cho refers to vinegar, and gye means mustard.
Ingredients (serve 4)
1 lb (500g) dried knife-cut noodles, vermicelli style (or 1 lb (600g) fresh knife-cut noodles, vermicelli style), ½ Korean young squash (3⅓ oz, 100g), 3 green onion (1 oz, 30g), 1 tablespoon minced garlic
– Chicken broth ½ chicken with bones (about 1 lb, 500g), 3 large green onion (3 oz, 90g), ⅓ oz (10g) fresh ginger, 10 cups water (2.5L), 2 tablespoons salt, pinch of ground black pepper
– Spicy soy sauce 3 tablespoons soy sauce, 4 tablespoons water, 1 tablespoon gochut-garu (red chili pepper powder), 2 tablespoons minced green onion, 1 teaspoon minced garlic, 2 tablespoons minced green chili pepper
1. Wash the chicken and put it in a medium saucepan with the large green onion and ginger. Pour 10 cups water and simmer with a lid on for 30 minutes over medium heat.
2. Turn off the heat and remove the chicken and reserve the broth. When the chicken is cool enough to handle, remove the meat off the bones and shred into small pieces. Remove the fat from the broth and strain. Season the broth lightly with a pinch of salt and black pepper.
3. In a small bowl, combine all the ingredients of the spicy soy sauce and mix well.
4. Cut the squash into ⅛-inch (0.3-cm) thick rounds and cut into julienne strips. Slice the green onions diagonally.
1. In a large pot, pour the broth and bring it to a rolling boil. Add the noodles and cook for 5 minutes. Stir the noodles to prevent them from sticking together.
2. When the noodles begin to soften, reduce the heat and add the prepared chicken, squash, green onion and minced garlic. Cook for 5 more minutes until the noodles are fully cooked and tender.
3. Ladle soup into the individual bowls and serve with spicy soy sauce to add flavors, according to your preference.