Korean Cold Vinegar Mustard Chicken Soup
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. The broth must be thoroughly refrigerated before seasoning - warmth dulls the mustard's bite and flattens the vinegar's acidity, collapsing the dish's defining tang. Shredding the chicken along its grain lets the cold, pungent broth soak into every fiber, and julienned cucumber layered on top provides a crisp, cooling crunch. The flavor logic mirrors that of Pyongyang-style cold noodles - sour, spicy, and bracingly cold - but replaces starch with lean protein.
Adjust Servings
Instructions
- 1
Boil chicken breast for 20 minutes, cool, then shred.
- 2
Strain the broth, cool completely, and chill.
- 3
Season chilled broth with vinegar, mustard, sugar, and salt.
- 4
Julienne cucumber and place in bowls with shredded chicken.
- 5
Pour in the cold broth and serve immediately.
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