Chogye Tang (Chilled Chicken Soup) with Buckwheat Noodles
A summer nourishing dish enjoyed with buckwheat noodles in chilled chicken broth flavored with nuts and mustard.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This nourishing dish features chilled chicken broth blended with ground nuts, seasoned with vinegar and mustard, and served with buckwheat noodles. With all the fat neatly skimmed away, the clean broth and its pungent, sweet-and-sour flavor are perfect for cooling off during the peak heat of summer.
- Servings
- 2–3 servings
- Cook time
- 37 minprep not included
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chicken breastfrom one chicken
- Onion1/2
- Large green onion (daepa)1/2 stalks
- Garlic5 cloves
- Whole black peppercorns10
- Water6 cups
Chicken broth seasoning (for 3 cups)
- Toasted sesame seeds1/4 cup
- Almonds1/3 cup
- Vinegar2 tbsp
- Prepared yellow mustard1 tbsp
- Sugar1/2 tbsp
- Salt1 tsp
Garnish
- Julienned chicken breast
- Egg garnish (jidan)
- Julienned cucumber
- Julienned red chili pepper
- If you are using a whole chicken, half of a medium chicken will be enough.
- You can prepare toppings according to what is in your fridge and your personal taste, such as julienned pear, mushrooms, or imitation crab sticks.
- Instead of almonds, you can also use pine nuts, walnuts, or peanuts.
- Instead of buckwheat noodles, regular wheat noodles or naengmyeon noodles can also be used.
Steps
1. This is breast meat taken from one large chicken (over 1 kg).
I had saved just the breasts to make chogye tang after cooking dakbokkeumtang.
If using whole chicken, half of a medium chicken will do.
Prepare the rest of the ingredients as shown in the photo to brew a delicious chicken broth.
2. Add all the prepared chicken broth ingredients along with 6 cups of water. Once it boils, simmer gently for over 30 minutes to extract a rich broth. If you save chicken bones in the freezer after deboning chicken and add them when making chicken broth like this, you will get a much richer broth.
3. Strain through a sieve to remove the solids and collect the broth.
4. Once the broth cools, place it in the refrigerator to solidify the fat.
5. Shred the chicken breast finely, then season by gently mixing with a little salt and ground black pepper.
6. Prepare a little julienned egg garnish (jidan), julienned cucumber, and julienned red chili pepper.
You can also prepare toppings according to what is in your fridge and your personal taste, such as julienned pear, mushrooms, or imitation crab sticks.
7. Chicken broth left in the refrigerator will form a white layer of fat on top.
Straining it through a cotton cloth gives you a clean broth without any grease.
8. Add toasted sesame seeds and almonds, which give the broth a nutty flavor, along with a little broth, and blend them in a blender.
For nuts, you can also use pine nuts, walnuts, or peanuts.
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9. Strain the blended nuts into the chicken broth through a sieve to infuse the flavor.
If you skip this, the broth will turn cloudy and leave a gritty texture in your mouth.
10. Dissolve prepared yellow mustard in the broth, then adjust the seasoning with salt, sugar, and vinegar.
If you do not like prepared yellow mustard, vinegar, or sugar, you can season with salt alone
and let everyone add the other seasonings at the table to taste.
Keep the broth in the freezer until a slush of ice forms, then take it out just before serving.
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11. Once the water comes to a rolling boil, add the buckwheat noodles and boil for about 7 minutes; cooking times are usually printed on the noodle package, so check and boil accordingly.
Instead of buckwheat noodles, regular noodles or naengmyeon noodles also work.
12. Rinse in cold water and drain well.
Place the buckwheat noodles and toppings in a bowl, gently pour the broth around the sides, and it is complete.
Ppunwife's tips
- If you save chicken bones in the freezer after deboning chicken and add them when making chicken broth like this, you will get a much richer broth.
- Straining it through a cotton cloth gives you a clean broth without any grease.
- Strain the blended nuts into the chicken broth through a sieve to infuse the flavor. If you skip this, the broth will turn cloudy and leave a gritty texture in your mouth.
- Keep the broth in the freezer until a slush of ice forms, then take it out just before serving.
FAQ
Can I use a whole chicken instead of chicken breast?
If you are using whole chicken, you can replace it with half of a medium chicken to make the broth.
Can I use other nuts besides almonds?
You can use various nuts such as pine nuts, walnuts, or peanuts according to your taste.
Does it go well with noodles other than buckwheat noodles?
If you do not have buckwheat noodles, you can boil and serve regular thin wheat noodles (somyeon) or naengmyeon noodles instead.
How do you neatly remove the fat from chicken broth?
When you cool the broth and place it in the refrigerator, the fat solidifies into a white layer, which you can easily filter out using a cotton cloth.
