First, add chicken breast and make chicken broth.
You can just use commercial chicken broth sauce, but you'll need chicken because you're going to tear it apart and put it in. Then since we need chicken, let's add chicken and make broth!!!
Use chicken breast for non-greasy chicken broth. First, I put rosemary powder, green onion, minced garlic, and pepper in the pot.
I didn't like whole garlic better, so I added minced garlic, and if you have whole pepper here, it's better to control the smell.

If the chicken breast is frozen, defrost it in cold water and use it right away if it is refrigerated. Wash it once.

Put a knife in the middle of the chicken breast and stir it once.
If it's too thick, it won't cook easily, so stir it once and serve the soup. Shake it like you're opening a gun, and don't cut it until the end, just spread it out. It looks like a decalcomanie

Put the chicken breast in the pot like that's how it is.

Pour enough water to cover the chicken breast and boil it. Bring to a boil over high heat.

Prepare the garnish while the broth is being made. First, shred the kimchi and fry it in an oiled pan.

Put a teaspoon of sugar in here, please. I'm going to add some strong kimchi flavor.

Remove the fried kimchi and let it cool.
If it gets hot, it can raise the temperature of cold Chogye mukbap, so cool it down first and put it in the refrigerator to cool it down.

If the chicken breast is cooked and the broth is made, strain it through a filter and drain the broth cleanly, and let the chicken breast cool for now.
If it's too hot, you have to rip the chicken breast
It's going to be hard to hold it with your hands and rip it off!!!
Then, cool down the filtered broth and put it in the refrigerator or in the freezer for a while, then let it cool.

Let cool and tear into small pieces. This is also used as a garnish for Chogye mukbap.

The cold broth is ready.
We're going to have to make the broth now. You have to season it. Please add vinegar.

You can cut and put in Cheongyang red pepper, or I added Cheongyang red pepper powder to give it a little bit of a red color.

Lastly, add mustard and mix well.
Stir the mustard to dissolve well in the broth, and the broth of the Chogye mukbap is complete.

You can chop the acorn jelly thickly and give it to me.

You put it in the bowl and you're done. First, put the chopped acorn jelly on one side.

Place the torn chicken breast on the other side.

And put fried kimchi on the rest.

Another thing that goes into garnish is pickled cucumbers, and you can cut cucumbers, add salt, and pickle them for about 20 minutes.
Wash it once and squeeze the water out after it's pickled. I used cucumber greens instead of pickled cucumbers.
Cucumber is also made of pickled cucumbers, so it has a crunchy texture.
You can just put the cucumber in salt and pickle it. If you have carrots here, it's better to chop them and put them on top.

Now pour in the chilled broth.
You can add one or two ice cubes, or if you put the broth in the freezer, take it out while the thin ice floats and pour it in, and you can have a much cooler Chogye mukbap.

Lastly, I'm going to sprinkle sesame seeds.
Chogye mukbap, which is cool, crunchy, and light, is completed. Even if you don't have noodles, acorn jelly is good enough.