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Instant Pot Chogae Guksu

Cold chicken noodles in a blue glass bowl.
Photo by Nancy Cho

Let’s Eat is a light-hearted Korean TV series about singlehood and the solo life experience, seen through food. The main character, Gu Dae Hyung, has a deep appreciation for food and shares his food philosophy, often unsolicited. Since watching the show, this simple yet incredibly satisfying noodle dish has become a personal summertime favorite. Chogae guksu has a refreshing, familiar, and tangy cold broth like naengmyeon, but the tender chicken, fresh veggies, and egg make it a completely balanced meal. Cornish hens will yield more breast meat, but you can also use a small chicken in this recipe. Save any leftover meat for another meal—we love to use it in lettuce wraps.

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Note: If you'd like to top your cold noodles with Egg Jidan, whisk two eggs together in a small bowl. Using a small nonstick skillet, add 1 tsp. cooking oil to thinly coat the surface. Over low heat, when the pan is hot, pour the egg mixture into the skillet. When the egg liquid begins to solidify, turn off the heat. Let the egg crepe sit in the hot pan, about 2 to 3 minutes. Turn the heat on to low heat. Flip over the egg crepe and let the other side finish cooking, about 1 to 2 minutes. Allow the egg to cool, then cut into thin strips.

Ingredients

Serves 4

2 cornish hens, skin removed and wing tips trimmed, or a small 3 to 3½ pound whole chicken
2 scallion stems
2 tsp. whole black peppercorns
4 garlic cloves
4 servings somyeon (wheat flour noodles), about 14 oz
1⁄2 Persian cucumber, julienned, for garnish
4 cherry tomatoes, halved, for garnish
Egg Jidan (optional, see Note at top)
For the chicken seasoning
1 Tbsp. minced garlic
2 Tbsp. minced scallion
1 tsp. fine sea salt
1⁄2 tsp. ground black pepper
For the broth seasoning
1 Tbsp. brown rice vinegar
1 tsp. fine sea salt
1⁄2 tsp. white granulated sugar
1⁄2 tsp. yeon gyeoja (hot mustard paste)

Make the Chogae Guksu

Step 1

Add cornish hen, scallion stem, peppercorn, garlic, and 14 cups of water (or just past 3 QT half fill line) to the inner pot of your 6-quart Instant Pot.

Step 2

Turn and lock the lid and move the steam release valve to the sealed position. Select Pressure Cook on High setting and program for 20 minutes. When the cooking is complete, release pressure naturally for 10 minutes, then quick-release any remaining pressure. Unlock and carefully remove the lid. Transfer the cornish hens to a dish to cool.

Step 3

Using a spoon and a skimmer, discard the aromatics and skim the fat and solids from the broth. Once the cornish hen is cool enough to touch, shred into bite-sized pieces. Add the chicken seasoning to the shredded cornish hen. Combine well and set aside. Once the broth has cooled to room temperature, store in a freezer-safe container. Freeze about 1 to 2 hours until cold and starts to turn into slush.

Step 4

When ready to serve, remove the broth from the freezer and add the broth seasonings, stirring to combine.

Step 5

In a medium pot, bring 4 cups of water to a boil. Cook somyeon, about 2 to 3 minutes, or according to package’s instructions. Use a strainer to rinse the noodles in cold water and drain.

Step 6

Place somyeon in individual bowls and add the broth. Adjust the broth seasonings according to your taste as needed. Garnish with cucumber, tomato, and Egg Jidan (if using) and serve.

koreaninstantpotcookbook.jpg
Reprinted with permission from Korean Instant Pot Cookbook by Nancy Cho and Selina Lee, copyright 2021. Published by Rocketships & Wonderment. Buy the full book from Amazon.
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