Cool Summer Recipe: Korean Chilled Chicken Noodle Soup
시원한 초계국수
When the sweltering heat has stolen your appetite, coax it back with the chilly goodness of Korean chicken noodle soup! Count on the piquant burst of flavour from the vinegar and mustard to revive your taste buds this summer. Your new summer go-to, make sure to top with fresh vegetables for a rejuvenating finish!
Put the chicken, cleaned skin-on onions, whole garlic and Korean leek in a pot with 2.4 litres of water and boil for 50 minutes.
2
After the chicken is fully cooked, separate the bones from the meat and shred it into small pieces. Then, put it in the refrigerator to cool.
3
Make a sauce by combining the sugar, vinegar, soy sauce, mustard and minced garlic, then mix the shredded chicken with the sauce.
4
Add the remaining bones and 1.6 litres of water to the soup and boil for another 30 minutes.
5
Strain the broth through a sieve to remove any solids. Season the broth with sugar, vinegar, soy sauce and salt, and let it cool completely.
6
Sprinkle a tablespoon of salt over the sliced radish and let it sit for 15 minutes. Sprinkle a teaspoon of salt over the sliced cucumber and let it sit for 10 minutes. Squeeze out and discard the water released from the vegetables.
7
Cook the noodles in boiling water according to the instructions on the package. Then, rinse them with cold water to cool them down.
8
Place the seasoned chicken on top of the noodles in a bowl. Garnish with the pickled cucumber, radish and Korean chilli peppers. Pour the broth over the noodles and sprinkle with sesame seeds. For an even colder soup, add ice.
