Chogyetang (Chilled Chicken Soup)
Tangy and refreshing Korean chilled chicken soup served with shredded chicken and vegetables
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 ounces boneless (skinless chicken breast or thigh (fat removed))
- 32 ounces 1 quart chicken stock (preferably good quality, low sodium)
- 1/4 medium onion
- 1 or 2 scallion white parts
- 4 to 5 garlic cloves
- 1 thin ginger slice (1-inch round - optional)
- 2 tablespoons vinegar
- 2 tablespoons lemon juice
- 1-1/2 tablespoons sugar (or more to taste)
- 2 teaspoons hot mustard paste (or more to taste, geoja (겨자))
- 2 teaspoons soup soy sauce
- 1 to 2 teaspoons salt (2 teaspoons or more to taste if used low sodium stock)
- 1/4 cup roasted sesame seeds
- 1/2 teaspoon salt
- pinch pepper
- 1 teaspoon sesame oil
- 1/2 teaspoon minced garlic
- 1 small cucumber
- 2 teaspoons vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 3 ounces red cabbage
- 1/4 red bell pepper
- 2 servings buckwheat noodles
Instructions
- 1
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.
- 2
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.
- 3
If 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.
- 4
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.
- 5
Thinly slice the cucumber, and mix well with the vinegar, sugar, and salt. Set it aside.
- 6
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.
- 7
To serve, arrange the chicken, vegetables, and noodles, if using, in a serving bowl, and ladle the icy cold broth over.