Nutty Chogye Tang (Chilled Chicken Soup)
Chogye tang (chilled chicken soup) enriched with ground nuts and tangy mustard seasoning, perfect for hot summer Sambok days.
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 summer stamina dish blends nuts into store-bought cold noodle broth (naengmyeon broth) for a rich, deeply nutty flavor. Paired with chicken breast tossed in a zesty prepared yellow mustard dressing and crisp vegetables, it is wonderful for beating the heat. Instead of hot soup on traditional midsummer Sambok days, enjoy this refreshing and light one-bowl meal.
- Servings
- 4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chicken breast330 g
- Whole black peppercorns1/2 tbsp
- Bay leaves3 leaves
- Soju1/4 cup
- Cucumber1/2
- Onion1/4
- Yellow and red bell pepper1/2 each
- Cold noodle broth (naengmyeon broth)4 servings
- Nuts2/3 cup
- Thin wheat noodles (somyeon) or buckwheat noodles
Mustard Seasoning
- Prepared yellow mustard2 tbsp
- Vinegar4 tbsp
- Sugar2 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Salt1/2 tbsp
- For the nuts, I prepared almonds, peanuts, and similar nuts.
- The noodles are buckwheat noodles, but thin wheat noodles (somyeon) also work well.
- Instead of store-bought cold noodle broth, you can make 2 servings of chilled broth by mixing 5 cups bottled water, 1/2 tsp salt, 2 tbsp tuna extract sauce (chamchi-aek), 1 tbsp soup soy sauce (guk-ganjang), 4 tbsp vinegar, 3 tbsp sugar, and 1/2 tbsp minced garlic.
Steps
Prepare the ingredients
Here is 330g chicken breast.
I took just the chicken breasts off one large whole chicken.
For vegetables, I prepared cucumber, onion, and bell pepper, and for a nutty flavor, nuts (almonds, peanuts).
The noodles are buckwheat noodles, but thin wheat noodles (somyeon) also work well.
Slice the vegetables
Finely julienne all of the vegetables.
Boil the chicken breast
Pour in a suitable amount of water, add 3 bay leaves, 1/2 tbsp whole black peppercorns, and 1/2 cup soju, and bring to a rolling boil to release their aroma.
Add the chicken breast and simmer over gentle heat until cooked through to the center.
Once the boiled chicken breast cools down, shred it along the grain.
Mix mustard seasoning and grind nuts
Add all the mustard seasoning ingredients and mix together.
Scoop out a little of the prepared cold noodle broth, add the nuts, and blend finely.
It is missing from the photo, but adding 1 tbsp toasted sesame seeds here makes it much nuttier.
Season the broth and chicken breast
Pour the blended nuts into the 4 servings of cold noodle broth (naengmyeon broth), then add 4 tbsp mustard seasoning and stir to combine.
You can add more prepared yellow mustard to taste.
Now just keep it in the refrigerator so it gets nice and cold.
Instead of store-bought cold noodle broth, you can mix 5 cups bottled water, 1/2 tsp salt, 2 tbsp tuna extract sauce (chamchi-aek), 1 tbsp soup soy sauce (guk-ganjang), 4 tbsp vinegar, 3 tbsp sugar, and 1/2 tbsp minced garlic to make 2 servings of chilled broth. Keep this in mind and use it as a refreshing chilled broth or cold noodle broth.
Add the remaining mustard seasoning to the chicken breast and mix.
If it needs more seasoning, add salt to keep it mildly seasoned.
You can also enjoy the chicken breast seasoned this way as a chilled salad by tossing it with julienned cucumber or various sliced vegetables.
Boil the noodles
Boil the noodles according to the package directions, rinse thoroughly in cold water, and drain well.
Finish the dish
Place the noodles in a bowl, pour in the broth, arrange the vegetables evenly on top, and add a suitable amount of chicken breast to finish.
Floating a few ice cubes in the broth taken from the refrigerator will keep it refreshingly cold the entire time you eat.
Ppunwife's tips
- Grinding nuts into the broth adds a nutty flavor that makes the broth taste so much better.
- Adding 1 tbsp toasted sesame seeds when grinding the nuts makes it much nuttier.
- Floating a few ice cubes in the broth taken from the refrigerator will keep it refreshingly cold the entire time you eat.
FAQ
Can I make the broth from scratch if I do not have store-bought cold noodle broth?
You can mix 5 cups bottled water with half a tsp salt, 2 tbsp tuna extract sauce (chamchi-aek), 1 tbsp soup soy sauce (guk-ganjang), 4 tbsp vinegar, 3 tbsp sugar, and half a tbsp minced garlic to make 2 servings of chilled broth.
What kind of noodles are best to use?
You can choose either buckwheat noodles or thin wheat noodles (somyeon) according to your preference, boil them, rinse in cold water, and serve.
Can the seasoned chicken breast be used in another way?
You can toss the mustard-seasoned chicken breast with julienned cucumber and various vegetables to enjoy it as a refreshing chilled chicken salad.
