Imja-sutang (Royal Chilled Pine Nut Soup)

Quick answer

Total time: 60 min
Level: Hard
Servings: 2 servings
Ingredients: 7

About this dish

Imja-sutang is a royal Korean chilled soup that combines finely ground pine nuts and sesame seeds with chicken broth to create an opaque, creamy liquid of remarkable richness.

The nut paste is blended with cooled chicken stock and a touch of milk until smooth, producing a porridge-like consistency that coats the palate with a gentle, lingering nuttiness. Poached chicken breast is shredded along the grain and submerged in the broth, and thin slices of cucumber are sometimes added for a cool, crisp contrast. The soup is traditionally served cold or at room temperature, making it especially refreshing in summer. Seasoning is minimal - just salt - because the natural oils in the pine nuts and sesame provide all the depth the dish needs. Imja-sutang traces its origins to Joseon dynasty court cuisine, where it was prepared for royal banquets, and it retains an air of elegance that elevates any table it appears on.

Ingredients (2 servings)

Ingredient	Amount	Unit
chicken breast	350	g
pine nuts	40	g
sesame seeds	2	tbsp
milk	200	ml
water	700	ml
cucumber	80	g
salt	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Place 350 g chicken breast in 700 ml water and bring it to a boil over medium heat.

Once boiling, lower the heat and poach for 12 to 15 minutes until the center is fully cooked.
2

Heat

Lift out the chicken and let it cool for about 10 minutes, then shred it finely along the grain.

Skim any foam from the cooking liquid, cool it completely, and keep it as the broth.
3

Control

Put 40 g pine nuts and 2 tablespoons sesame seeds in a dry pan.

Toast over low heat for 2 to 3 minutes, shaking often, and stop before they darken once a nutty aroma rises.
4

Prep

Blend the toasted pine nuts and sesame seeds with 200 ml milk, adding the cooled broth in portions.

Run the blender long enough for the mixture to turn pale, creamy, and thick without visible coarse bits.
5

Finish

For a silkier soup, pass the blended liquid through a sieve once.

Add the 1 teaspoon salt gradually, tasting as you go, and season slightly more firmly if the soup will be served cold.
6

Finish

Place the shredded chicken in serving bowls and pour the nut broth over it.

Cut 80 g cucumber into fine strips, add it on top for crunch, and serve immediately while cold or at room temperature.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Imja-sutang serves a royal chilled soup made with finely ground pine nuts and sesame seeds.
Finish cue: Place the shredded chicken in serving bowls and pour the nut broth over it.