Imja-sutang (Royal Chilled Pine Nut Soup)
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Pine nuts and sesame are ground into an ivory broth that is poured over shredded chicken breast and topped with fine strips of cucumber.
Read more
Milk and the chicken poaching liquid set the thickness, and it is served cold or just warm. The dish comes down from banquets at the Joseon court.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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