First, cut off the tail of the chicken (No. 9), cut it in half, and wash the intestines in running water.

Pour enough water to cover the chicken in a pot and bring to a boil with half a handful of whole garlic, one root of green onion, half an onion, a little pepper, a little ginger, and a little soju.

Boil over high heat for 10 minutes, turn over, poke with chopsticks, drain the fat and cook over medium heat for 30 minutes.

Let the cooked meat cool, peel, and just spread the flesh.

Season the meat with salt and pepper.

Return the bones to the stock and simmer for another 20 minutes.
Strain the broth through a sieve and season it with soy sauce (1), salt, a little sugar (4), and vinegar (4).
You can add or subtract to your preference.
You can add mustard now or separately.

You can use Dongchimi broth (Dongchimi naengmyeon broth) in the broth you madeAdd one pack and mix well.
Now keep the broth cold in the freezer or refrigerator.
You can put mustard here if you like or serve it separately.
If you want to add it at this time, add about mustard (1).
Slice cucumbers diagonally and add salt (0.5), vinegar (3), and sugar (3).

Chop the cabbage into thin slices, too.Wash shredded cabbage in cold water.

Shred onion and paprika, too.

Wash the onions in cold water and drain them through a sieve.
Now, turn it into a wide plate, put the seasoned chicken in the middle of the damdo, and pour the cold broth and eat it.
If you're done eating, boil the noodles and put them in, and you're done with Chogye noodles!