Imja-sutang (Royal Chilled Pine Nut Soup)
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.
Adjust Servings
Instructions
- 1
Boil chicken breast until cooked, cool, and shred.
- 2
Cool the poaching liquid and reserve as broth.
- 3
Lightly toast pine nuts and sesame seeds in a dry pan.
- 4
Blend toasted nuts with milk and broth until smooth.
- 5
Season with salt, add chicken and julienned cucumber, and serve chilled.
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Nutrition (per serving)
Goes Well With
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