Korean Cold Vinegar Mustard Chicken Soup
Quick answer
Chogye-tang is a chilled Korean chicken soup where boiled, shredded breast meat sits in an ice-cold broth sharpened with rice vinegar and hot mustard paste.
What makes this special
- Chogye-tang provides a chilled chicken breast soup sharpened with tangy rice vinegar and hot mustard paste.
- Broth must be fully chilled; warmth kills the sharp vinegar-mustard balance
- Hand-torn chicken breast soaks up the cold sour broth between its fibers
Key ingredients
Core cooking flow
- 1 Place 500g chicken breast and 1.7L water in a pot over medium heat.
- 2 Lift out the chicken breast and let it cool through.
- 3 Strain the broth through a sieve to remove foam and small solids.
Chogye-tang is a chilled Korean chicken soup where boiled, shredded breast meat sits in an ice-cold broth sharpened with rice vinegar and hot mustard paste. The broth must be thoroughly refrigerated before seasoning and serving - at a warm temperature the mustard loses its sharp bite and the vinegar's acidity becomes dull, collapsing the defining tang that makes the dish what it is. Shredding the chicken along its grain rather than chopping it allows the cold, pungent broth to soak into every fiber rather than sitting on the surface of the meat. Julienned cucumber layered on top provides a crisp, cooling contrast to the shredded meat. The flavor logic mirrors that of Pyongyang-style cold noodles - sour, spicy, and bracingly cold - but replaces starch with lean protein, making it a lighter and more protein-forward meal. Historically associated with royal court cuisine as a restorative summer dish, it continues to be eaten in the same cold format during the hottest months.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Place 500g chicken breast and 1.7L water in a pot over medium heat.
Once it starts simmering, skim off the foam and cook for about 20 minutes so the broth stays clean.
- 2Step
Lift out the chicken breast and let it cool through.
Do not shred it while hot, because the meat loses moisture more easily, so wait until it is comfortable to handle.
- 3Season
Strain the broth through a sieve to remove foam and small solids.
Let the steam fade at room temperature, then refrigerate it until fully cold before seasoning.
- 4Season
Shred the cooled chicken breast thinly along the grain.
Avoid chopping it into short pieces, because longer fibers absorb the cold seasoned broth more evenly between the strands.
- 5Season
Stir 2 tbsp vinegar, 1 tsp hot mustard, 1 tbsp sugar, and 0.7 tsp salt into the cold broth.
Add the mustard gradually and taste, since its sharpness changes the balance quickly.
- 6Finish
Julienne 120g cucumber and place it over the shredded chicken in bowls.
Pour the cold seasoned broth over the top and serve immediately; add ice only when an extra cold bowl is wanted.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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