Imja-sutang (Royal Chilled Pine Nut Soup)
Quick answer
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.
What makes this special
- Imja-sutang serves a royal chilled soup made with finely ground pine nuts and sesame seeds.
- Blended pine nuts and sesame create a milky opaque nut broth
- Joseon royal banquet dish; served chilled with hand-torn chicken
Key ingredients
Core cooking flow
- 1 Place 350 g chicken breast in 700 ml water and bring it to a boil over medium heat.
- 2 Lift out the chicken and let it cool for about 10 minutes, then shred it finely along the grain.
- 3 Put 40 g pine nuts and 2 tablespoons sesame seeds in a dry pan.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Heat
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.
- 3Control
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.
- 4Prep
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.
- 5Finish
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.
- 6Finish
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.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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