Korean Cold Vinegar Mustard Chicken Soup
Simmer 500 g chicken breast in 1.7 L water over medium heat for about 20 minutes, skimming the foam. Let the chicken cool before shredding it along the grain, since hot meat loses moisture more easily, and refrigerate the strained broth until fully cold. Season the cold broth with 2 tbsp vinegar, 1 tbsp sugar, and the salt, adding 1 tsp hot mustard gradually and tasting along the way.
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The water the chicken was poached in is chilled right through, sharpened with vinegar and hot mustard, and poured over shredded breast meat and julienned cucumber.
Read more
Lukewarm, the mustard and the vinegar both go flat, so keep it in the fridge until the moment you serve it.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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