Chogyetang (Chilled Chicken Soup)
User Reviews
5
-
Servings
2
-
Course
Main Course, Soup, Others
Chogyetang (Chilled Chicken Soup)
Description
Chogyetang (Chilled Chicken Soup) highlights boneless chicken breast cooked gently in a flavored chicken stock infused with aromatics like onion, scallion, garlic, and optional ginger. After boiling, the chicken is removed and shredded, while the stock is strained and chilled with a mix of vinegar, lemon juice, sugar, mustard, and soy sauce to achieve a cold, slightly slushy consistency. Optional blended roasted sesame seeds can enrich the broth with a nutty undertone.
The soup is assembled with gently marinated cucumber slices, red cabbage, and red bell pepper, providing fresh, crisp textures to contrast the tender chicken and cool broth. Shredded chicken is seasoned simply with salt, black pepper, sesame oil, and minced garlic to enhance its natural flavors without overpowering the delicate liquid.
This soup is typically served cold, offering a clean and refreshing taste optimal for warm weather or as a palate cleanser between richer courses. It can be garnished with optional buckwheat noodles for added substance. The precise balance of seasonings and textures ensures a composed dish that is both flavorful and cooling.
Ingredients
- 8 ounces boneless skinless chicken breast or thigh (fat removed)
- 32 ounces chicken stock 1 quart, preferably good quality, low sodium
- 1/4 onion medium
- 1 scallion white parts, 2 pieces
- 4 to 5 garlic cloves
- 1 ginger 1-inch round - optional, thin slice
Seasoning for the stock
- 2 tablespoons vinegar
- 2 tablespoons lemon juice
- 1-1/2 tablespoons sugar or more to taste
- 2 teaspoons mustard or more to taste, geoja (겨자, hot, paste
- 2 teaspoons soy sauce soup type
- 1 to 2 teaspoons salt 2 teaspoons or more to taste if used low sodium stock
Optional blended sesame seeds
- 1/4 cup sesame seed roasted
Seasoning for chicken
- 1/2 teaspoon salt
- pinch black pepper
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic minced
Vegetables
- 1 cucumber small
- 2 teaspoons vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 3 ounces red cabbage
- 1/4 red bell pepper
Optional Noodles
- 2 buckwheat noodles servings
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.
- 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.
- 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.
User Reviews
Overall Rating
5
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