Chogye Cold Noodles - Slushy Broth Makes It the Ultimate Summer Dish

Steps

1. 1

   Put the broth in the freezer in advance and pound it with a rolling pin periodically to create a slushy half-frozen texture.

2. 2

   Rinse the chicken breast under running water and score it in 3 places.

3. 3

   Boil the chicken breast in water with 1 tbsp sugar and 1 tbsp sea salt for 15 minutes.

4. 4

   Cool the cooked chicken breast in cold water, shred into bite-sized pieces, and slice the radish wraps, white kimchi, and cucumber into bite-sized pieces.

5. 5

   Place chicken and vegetables in a bowl and mix with 1 tbsp mild mustard, 2 tbsp apple vinegar, 1 tbsp oligosaccharide, and 0.5 tbsp soy sauce.

6. 6

   Boil the noodles for 4-5 minutes and rinse in cold water.

7. 7

   Mix 1 tbsp mild mustard and 2 tbsp apple vinegar into the cold noodle broth, pour over the noodles, top with the seasoned chicken and vegetables, and sprinkle with ground sesame.