Chogye-tang, a North Korean specialty, offers a perfect blend of cool and tangy flavors, ideal for hot summer days. This chilled chicken soup boasts a wide range of colorful ingredients like shredded chicken, fresh vegetables, and crisp fruits, all bathed in a savory broth enhanced with mustard and vinegar.
Ingredients
🍗 Whole boiled chicken, shredded no specific brand
🥒 2 fresh cucumbers
🌶️ 1 red paprika
🌶️ 1 yellow paprika
🍐 1 Asian pear
🍎 1 apple
🥬 Shredded white kimchi no specific brand
🥢 Dongchimi radish water kimchi no specific brand
🥄 Prepared mustard sauce no specific brand
🍾 White vinegar no specific brand
🍲 Chilled chicken broth, mixed with vegetable and dongchimi broth no specific brand
🥚 Thinly sliced egg strips, both yellow and white
Instructions
1- Prepare the Boiled Chicken:
- Boil a whole chicken until fully cooked and let it cool.
- Once cooled, shred the meat into larger pieces for a pleasing texture.
- Remove bones and skin if desired.
2- Slice Vegetables and Fruits:
- Wash the cucumbers and slice them thinly, using a diagonal cut.
- Wash, core, and slice both red and yellow paprikas into thin, rounded shapes.
- Peel the Asian pear and apple. Remove any angular edges, then slice them thinly into crescent-like shapes.
3- Prepare the Broth:
- Strain the chicken broth after boiling, remove fat, and chill.
- Mix with dongchimi broth, prepared mustard, and white vinegar for tanginess.
4- Assemble the Dish:
- In a large serving bowl, layer the cucumber, pear, shredded white kimchi, shredded chicken, apple slices, and the paprika.
- Carefully pour the chilled mixed broth over the layered ingredients.
- Garnish with finely shredded egg strips.
5- Serve:
- Just before serving, gently mix all ingredients in the bowl using chopsticks and a ladle for uniform flavor.
- Serve cold and enjoy as a refreshing main course.
Prep Time: Not specified
Cook Time: Not specified
Total Time: Not specified
Servings: Not specified
Equipment:
- 🥣 Stainless steel bowls no brand visible
- 🍽️ White ceramic plates no brand visible
- 🔪 Everzen kitchen knife
- 🧺 Wooden cutting board by "WOOD"
- 🧤 Clear plastic gloves no brand visible
- 🥄 Chopsticks and ladle no brand visible
Cooking Tips:
- Shredding Chicken: Shred in larger pieces to retain texture.
- Presentation: Focus on consistent, thin slices for visual appeal.
- Broth Balance: Ensure broth is well-chilled and properly flavored.
- Mustard's Role: Besides flavor, it enhances safety by acting as an antiseptic.
- Serving Suggestions: This dish is best enjoyed cold, perfectly suited as a main course during summer. Thoroughly mix before serving to ensure balanced seasoning.
- Historical Tip: North Korean Chogye-tang is served cold unlike its South Korean counterpart, adapting to climate and ingredients availability.
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Chogye-tang
