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 flavor 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!

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Ingredients

2 Person

Cornish Hens

2 (Washed)

Garlic Cloves

Onion

Big Green Onions

2 (cut into 3 inches)

Water

17 cups

Rice Vinegar

⅓ cup

Sugar

3 tbsp

SEMPIO Soy Sauce(Jin Gold F3) 500ML

1 ½

DAE SANG Solar Sea Salt 1KG

3 tbsp

OTTOGI Dried Noodle(Somyun) 500G

2 serving

White Onion

4 oz (Sliced)

Red Onion

4 oz (Sliced)

Carrot

1 ½ oz (Julienned)

Cucumber

2 ½ oz (thinly sliced)

Ingredients

2 Person

Sugar

6 tbsp

SP Brown Rice Vinegar 500ML

8 tbsp

SEMPIO Soy Sauce(Jin Gold F3) 500ML

2 tbsp

Korean Mustard Paste

2 tbsp

Garlic

2 tbsp (Minced)

Ingredients

2 Person

Korean Radish

6 oz

Cucumber

2 oz (Julienned)

Choripdong Roasted Sesame Seeds 454G

Pinch

Korean Spicy Chili Peppers

Sliced

Recipe Instructions

Serves: 2 | Total Cooking Time: 1 hour 30 minutes

Step 1

Add chicken, cleaned skin-on onions, whole garlic, and green onions, and boil them in 10 cups of water for 50 minutes.

Step 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.

Step 3

Make a sauce by combining sugar, vinegar, soy sauce, mustard, and minced garlic.

Step 4

Make a sauce by combining sugar, vinegar, soy sauce, mustard, and minced garlic.

Step 5

Add the remaining bones and 7 cups of water to the soup and boil for another 30 minutes. Then, strain the broth through a sieve to remove any solid bits. Season the broth with sugar, vinegar, soy sauce, and salt, and let it cool completely.

Step 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.

Step 7

Cook the noodles in boiling water according to the instructions on the package. Then, rinse them with cold water to cool them down.

Step 8

Place the seasoned chicken on top of the noodles in a bowl. Then, garnish with pickled cucumber, radish and Korean chili peppers. Finally, pour the broth over the noodles to finish and sprinkle some black sesame seeds. If you want it even colder, you can add ice to enjoy it chilled.

Cool Summer Recipe: Korean Chilled Chicken Noodle Soup / 시원한 초계국수

Buy The Ingredients At Oseyo

SP Brown Rice Vinegar 500ML

Garlic

Korean Radish

Choripdong Roasted Sesame Seeds 454G

SEMPIO Soy Sauce(Jin Gold F3) 500ML

DAE SANG Solar Sea Salt 1KG

OTTOGI Dried Noodle(Somyun) 500G

Carrot

SP Brown Rice Vinegar 500ML

Garlic

Korean Radish

Choripdong Roasted Sesame Seeds 454G

SEMPIO Soy Sauce(Jin Gold F3) 500ML

DAE SANG Solar Sea Salt 1KG

OTTOGI Dried Noodle(Somyun) 500G

Carrot

SP Brown Rice Vinegar 500ML

Garlic

Korean Radish

Choripdong Roasted Sesame Seeds 454G

Recipe Instructions

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