Refreshing Chogye-tang (Cold Chicken Soup)
Beat the Heat! How to Make Delicious Chogye-tang for Summer
Feeling drained by this humid summer weather? This Wednesday marks the start of the hottest period of summer, and what better way to beat the heat than with a refreshing bowl of Chogye-tang! The rich chicken broth, combined with crisp vegetables and tender shredded chicken, will awaken your appetite and help you forget about the sweltering heat. Here’s how to make this revitalizing dish that your whole family will love!
Main Ingredients- 1 whole chicken (approx. 900g)
- 1 onion
- 1 Korean cucumber (cheong-oi)
- 1 bell pepper (use various colors for visual appeal)
- 1 handful cabbage
- 1 handful red cabbage
- Salt and pepper to taste (for chicken seasoning)
- 1/2 handful whole garlic cloves (for broth)
- 1/2 stalk green onion (for broth)
- A few whole peppercorns (for broth)
- A splash of soju (for broth, to remove odor)
- Korean cold noodles (naengmyeon) or other noodles (optional)
Broth Seasoning- 1 Tbsp soup soy sauce (guk-ganjang)
- Salt to taste
- 5 Tbsp sugar
- 5 Tbsp vinegar
- Mustard to taste (prepared mustard or mustard seeds)
- 1 Tbsp soup soy sauce (guk-ganjang)
- Salt to taste
- 5 Tbsp sugar
- 5 Tbsp vinegar
- Mustard to taste (prepared mustard or mustard seeds)
Cooking Instructions
Step 1
Rinse the chicken thoroughly and remove any internal organs. Trim any excess skin or fat from the tail area. Place the chicken in a pot along with whole garlic cloves, peppercorns, green onion, and soju. Add enough water to fully submerge the chicken. Bring to a boil over high heat.
Step 2
Once the broth starts boiling, gently pierce the chicken in several places with a chopstick or fork. This step helps to release impurities and excess oil, resulting in a clearer and cleaner broth.
Step 3
Reduce the heat to medium and continue to simmer for about 20-30 minutes, or until the chicken is fully cooked and the broth has turned milky white. Carefully remove the cooked chicken from the pot.
Step 4
Let the cooked chicken cool slightly, then remove and discard the skin. Strain the chicken broth through a fine-mesh sieve to get a clear liquid. Season the broth with soup soy sauce for a subtle color, and then adjust the saltiness. Add 5 tablespoons of sugar and 5 tablespoons of vinegar to create a sweet and tangy flavor profile. Taste and adjust the sugar and vinegar quantities according to your preference. Chill the seasoned broth thoroughly in the freezer or refrigerator.
Step 5
Once the chicken has cooled enough to handle, shred the meat into bite-sized pieces, discarding the skin. Lightly season the shredded chicken with salt and pepper for added flavor.
Step 6
Thinly slice the Korean cucumber diagonally. In a small bowl, combine sugar and vinegar in a 1:1 ratio (e.g., 3 Tbsp sugar to 3 Tbsp vinegar) to make a sweet-and-sour brine. Add the sliced cucumber and toss to coat. Let it marinate for about 5 minutes; this will make the cucumber crisp and refreshing.
Step 7
Gently squeeze out any excess liquid from the marinated cucumber. Julienne the bell pepper thinly. Shred the cabbage and red cabbage as finely as possible, and julienne the onion similarly. Soak the shredded vegetables in cold water for a few minutes to enhance their crispness. Drain the vegetables well. Arrange the colorful shredded vegetables attractively around the edges of a serving bowl or platter, and place the seasoned shredded chicken in the center.
Step 8
Carefully skim off any remaining fat that has risen to the surface of the chilled broth. Stir in mustard to your liking. (You can use prepared mustard or mustard seeds; adjust the amount to your preference). Pour the cold, seasoned broth over the chicken and vegetables. Add ice cubes generously, and your delicious and refreshing Chogye-tang is ready to be served!
Step 9
After enjoying the Chogye-tang, you can cook the optional Korean cold noodles (naengmyeon) and add them to the remaining broth for an even more satisfying meal. It’s a wonderful way to finish the dish!
