Noodles · Season 8 · Season of Summer I

Chogye-guksu

Chogye-guksu (Chilled Vinegar Chicken Noodles) · 초계국수

Difficulty: Medium
Time to plan: Cooking plus separate adequate chilling time
Serves: 2 servings
Recipe: 4 steps
Listed places: 2

Decision notes · editorial comparison of references and preparation plans

What preparation does cold chicken-noodle broth need?

Cooked chicken and cooled broth require preparation time. Unlike hot janchi-guksu broth, cooling and storage need to be planned before cooking.

Check before ordering or preparing: Check chicken cooking and cooling, mustard-vinegar seasoning and noodle ingredients.

Source for 8oz chicken, 1 US quart starting stock, 3.5 US cups finished stock and broth seasoning; this page simplifies toppings and chooses somyeon. Korean Bapsang · Chogyetang full recipe · 2026-10-24

Alternative to compare: Janchi-guksu (Banquet Noodle Soup)Make an order card Prepare this version

Food notes and context

Chogye-guksu serves noodles, chicken and vegetables in chilled chicken stock seasoned with vinegar and mustard. This version follows Korean Bapsang’s weighed-breast and prepared-stock route, with simplified toppings and somyeon.

Compare the same chicken-broth idea with a hot dak-hanmari pot. Add mustard in small amounts rather than committing the whole bowl at once; a cold serving temperature still requires proper refrigerated handling.

Cook this version

Images are AI-generated illustrations, not records of a kitchen test. Follow the written ingredients and steps. Ingredients and substitutions guide

Times and yields are planning values for this editorial preparation, not measured kitchen results. Substitutions can change flavor, texture and cooking needs. Read product directions and our measurement and doneness guide together.

Prep: Prepare toppings and noodles
Cook: Chicken to 74°C and noodles cooked
Wait: Stock cooling and chilling
Ready in: Cooking plus separate adequate chilling time

Uses the author’s prepared-stock route. Total time depends on chilling and is not a kitchen measurement.

Ingredients (2 servings)

Ingredient	Amount	Substitute abroad
Skinless chicken breast	8oz (about 227g)
Low-sodium chicken stock	1 US quart (about 946ml)
Onion, scallion, garlic	1/4 onion; 1–2 scallion whites; 4–5 cloves
Vinegar and lemon juice	2 tbsp each
Sugar, mustard paste, soup soy	1.5 tbsp; 2 tsp; 2 tsp
Salt	A little after tasting stock
Cucumber and cabbage	For topping
Somyeon noodles	2 package servings

Step by step

1.Cook chicken
This uses Korean Bapsang’s weighed-breast and prepared-stock route. Simmer aromatics in stock, add chicken and cook to 74°C/165°F inside.
2.Cool stock and chicken
Remove chicken and strain. The source’s finished-stock basis is 3.5 US cups. Cool promptly using an ice bath/shallow containers and refrigerate within two hours.
3.Season and prepare toppings
Season 3.5 US cups chilled stock with the listed seasonings; add salt only after tasting. Shred chicken and slice vegetables. Toppings are simplified here.
4.Cook noodles separately
Cook noodles as labeled, rinse cold and drain. Serve immediately with chilled stock, chicken and vegetables.

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Text to take with you

초계국수 · Chogye-guksu · Chogye-guksu (Chilled Vinegar Chicken Noodles)

1명이 먹으려고 합니다. 인분·접시·냄비 중 주문 단위와 최소 주문량, 추천 양을 알려 주세요. / This is for 1 person. Please explain whether you sell portions, plates or pots, the minimum order and the recommended amount.

밥·반찬이 포함되나요? 따로 주문하는 항목과 추가 비용을 알려 주세요. / Are rice and side dishes included? Please explain separate items and extra charges.

주재료와 양념에 무엇이 들어가나요? / What are the main ingredients and seasonings?

Check chicken cooking and cooling, mustard-vinegar seasoning and noodle ingredients.

If you have ingredient restrictions, name them and ask about sauces, toppings and preparation equipment. The seller must confirm whether changes are possible.

https://k-roastmysoul.com/en/foods/chogye-guksu

Measurement, doneness and storage references

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Places to check when planning a meal

Candidates to investigate for this food. Maps use sourced location records; confirm the current menu, opening and booking directly. This list is not a tasting review or an award certification.

Pyeongraeok

Euljiro, Seoul

Exact current location is not verified here. Confirm the venue through its official information before planning a visit.

Paldang Chogye-guksu

Paldang, Namyangju, Gyeonggi

경기도 남양주시 와부읍 다산로 43, 팔당초계국수 1층 일부호Location sources checked 2026.08.09

Public-record location check, not a live opening-hours guarantee. Confirm with the restaurant before visiting.

Location source 1

Directions Naver Map

The fictional face of this dish

Metal element · an angular, solid face

You alone stay cool in the middle of the heat wave. A face like chogye-guksu, flipping the hottest season upside down with cold.

Upright: While others beat summer with heat, chogye wins by chilling the chicken. No problem has only one answer. Flip today's problem over and solve it cold.

Reversed: Too much vinegar and mustard turns noodles into a punishment. Your stinging wit has been crossing the line lately. Sourness only as far as it opens the appetite: that is chogye's unit of measure.

The K-Roast take: Grandma's roast

Fictional food metaphors inspired by traditional face-reading, not measurements of your face or personality.

Those eyes are coolly aloof, shaded even in the dog days. That is this dish. When all of Joseon fought summer with boiling chicken soup, the palace and the north chilled the broth instead and struck it with vinegar and mustard. Finding answers on the opposite side of everyone's road is your constitution, child. They will call you contrary, but your seat is on that other side.

That straight nose bows to no trend. It is the secret of chogye's hundred-year survival: when sourness was fashionable it did not chase more sourness, it held its center of savory chicken broth and laid the tang on top. Sourness without a center is one season's fad; sourness with a center becomes a hundred-year menu. Write down tonight what your center is.

Wit hangs sharp on that mouth: a mustard mouth. But chogye's mustard is not there to stab the nose; its job is drawing one warm line through a cold broth. Use your wit the same way. Not to freeze the room, but to draw one line of warmth through a frozen one. Then your one remark becomes the mustard of the gathering.

Chogye is the dish that never begrudges the labor of cooling what was heated. Boiling, chilling, skimming: that fuss is what makes summer dignified. The fussy procedures of your life are also the price of dignity, so stop grumbling that there is no shortcut.
Grandma's blessing

Table compatibility

Tart cold broth with a hot, nutty potato pancake is a summer duo calculated down to the temperature, while with boiling yukgaejang it shares a table only to argue: their religions of beating summer are simply different.