Chogyetang (Chilled Chicken Soup)

Seasoning for the stock

1. 2 tablespoons vinegar
2. 2 tablespoons lemon juice
3. 1-1/2 tablespoons sugar (or more to taste)
4. 2 teaspoons hot mustard paste (or more to taste), geoja (겨자)
5. 2 teaspoons soup soy sauce
6. 1 to 2 teaspoons salt (2 teaspoons or more to taste if used low sodium stock)

Optional blended sesame seeds

1. 1/4 cup roasted sesame seeds

Seasoning for chicken

1. 1/2 teaspoon salt
2. pinch pepper
3. 1 teaspoon sesame oil
4. 1/2 teaspoon minced garlic

Vegetables

1. 1 small cucumber
2. 2 teaspoons vinegar
3. 2 teaspoons sugar
4. 1/2 teaspoon salt
5. 3 ounces red cabbage
6. 1/4 red bell pepper

Optional Noodles

2 servings buckwheat noodles

Instructions

Pour the chicken stock into a medium size pot. Add onion, scallion, garlic, and ginger. Bring it to a boil over medium high heat. Add the chicken breast, and when it comes to a boil again, reduce the heat to medium low. Cover, and continue to boil for about 8 -10 minutes.

Turn the heat off and remove the chicken to a bowl. Place the pot in an ice bath to cool. Strain the stock, and discard the aromatic vegetables. The stock should be about 3-1/2 cups. Stir in all the seasoning ingredients, and keep it in the freezer to chill, preferably until it becomes slushy.

using the sesame seeds, blend the seeds in 1 cup of the chicken stock. Add to the prepared stock before putting it in the freezer.

When the chicken is cool enough to handle, shred and lightly season with salt, pepper, sesame oil, and minced garlic. Refrigerate while preparing the vegetables.

Thinly slice the cucumber, and mix well with the vinegar, sugar, and salt. Set it aside.
Thinly slice the red cabbage and red bell pepper. If serving with the noodles, cook the noodles according to the package instructions. Be sure to rinse them in icy cold water, and drain.

To serve, arrange the chicken, vegetables, and noodles, if using, in a serving bowl, and ladle the icy cold broth over.

Lets make Jajangmyeon!

 Ingredients

1. 12 – 14 ounces fresh jajangmyeon/udon noodles (See jjambbong recipe.)
2. 5 tablespoons Korean black bean paste (chunjang or jjajang)
3. 2 tablespoons oil (canola or vegetable oil)
4. 1 tablespoon sugar
5. 1 tablespoon oyster sauce (optional)
6. 1 tablespoon rice wine (or mirin)
7. 1/2 teaspoon grated ginger
8. salt and pepper
9. 1 large onion 4 ounces cabbage
10. 1/2 zucchini (about 4 ounces)
11. 1 tablespoon oil (canola or vegetable oil)
12. cucumber matchsticks for garnish (optional)
13. 1 cup chicken stock (or water)
14. 1 tablespoon potato or corn starch*, dissolved in 1/4 cup of water

Instructions

1. Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.
2. Prepare the mear and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the meat with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.
3.  Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly. (If using pre-fried/roasted black bean paste, you can skip this process. Just add the sugar and the optional oyster sauce when stirring in the bean paste.)
4.  Heat a large pan with a tablespoon of oil over medium high heat. Add the meat and stir fry until no longer pink. Add the vegetables and cook until soft, stirring occasionally.
5.  Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
6.  Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
7.  Stir in the dissolved starch and cook briefly until the sauce is thickened. Add more sugar to taste.
8.  Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them. Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks.

Korean Traditional Recipes

Ingridients:
2 eggs
1 packet off noodles
Salt
Sugar
Onion
Vegetables
Chilies
Cooking oil