Creamy and Refreshing Soybean Milk Chogye-tang
Creamy and Refreshing Soybean Milk Chogye-tang
Summer Specialty: Chogye-tang Made with Soybean Milk
On hot summer days, many enjoy refreshing Chogye-tang. This recipe elevates it by incorporating soybean milk, adding a delightful nutty creaminess alongside the classic sweet and sour flavors. Chilled chicken broth and soybean milk, served with buckwheat noodles, make for a satisfying and hearty meal. We’ve used chicken breast for a simple and quick preparation.
Main Ingredients- 200ml Sungpoom Rich Soybean Milk
- 200ml Sungpoom Rich Black Soybean Milk
- 200ml Broth from boiled chicken breast
- 2 eggs
- 1/2 cucumber
- 1/4 apple
- A little bit of onion
- 1/2 crab stick (surimi)
- 1/2 tomato
- 1 portion buckwheat noodles
- 2 chicken breasts
- 1 small green onion (for chicken broth)
- 1 teaspoon minced garlic
- 1/2 teaspoon black pepper
- 500ml water
Seasoning & Sauce- 2 tablespoons soy sauce
- 3 tablespoons mustard
- 4 tablespoons sugar
- 4 tablespoons vinegar
- 1/2 tablespoon minced garlic
- 1 teaspoon salt (for seasoning chicken broth)
- 2 tablespoons soy sauce
- 3 tablespoons mustard
- 4 tablespoons sugar
- 4 tablespoons vinegar
- 1/2 tablespoon minced garlic
- 1 teaspoon salt (for seasoning chicken broth)
Cooking Instructions
Step 1
Prepare all the ingredients. (Note: Cucumber has been added to the ingredient list.) Separate the egg yolks and whites to prepare them for making egg crepes. For the tomato, scoop out the seeds.
Step 2
To boil the chicken breast, add a green onion, 1 teaspoon of minced garlic, 1/2 teaspoon of black pepper, and 500ml of water to a pot.
Step 3
Bring the water in the pot to a boil.
Step 4
Once the water is boiling, add the chicken breasts and cook them.
Step 5
After adding the chicken breast and the water returns to a boil, reduce the heat to medium and simmer for 5 minutes to allow the broth to become flavorful.
Step 6
While the chicken breast is boiling, prepare the egg crepes by cooking the separated egg yolks and whites until set. Let them cool.
Step 7
Remove the boiled chicken breasts from the pot and let them cool completely.
Step 8
Once the chicken broth has cooled, carefully ladle out the clear broth, leaving any sediment behind. Season it with 1 teaspoon of salt and place it in the freezer to chill thoroughly. A colder broth enhances the refreshing taste of Chogye-tang.
Step 9
Julienne all the ingredients for the Chogye-tang: cucumber, apple, onion, crab stick, and tomato. Shred the cooled chicken breast into bite-sized pieces.
Step 10
Prepare the dressing for the shredded vegetables and chicken. In a bowl, add 3 tablespoons of mustard (fill each tablespoon generously).
Step 11
Add 4 tablespoons of sugar.
Step 12
Add 2 tablespoons of soy sauce, 4 tablespoons of vinegar, and 1/2 tablespoon of minced garlic.
Step 13
Stir the dressing ingredients thoroughly until well combined.
Step 14
Prepare 1 serving of buckwheat noodles.
Step 15
Cook the buckwheat noodles according to package directions, then rinse them under cold water to prepare.
Step 16
In a large bowl, combine the shredded chicken breast and all the prepared vegetables. Pour the prepared dressing over them and gently mix everything together, ensuring not to mash the ingredients.
Step 17
Divide the dressed chicken and vegetable mixture into two bowls for serving.
Step 18
Place half of the cooked buckwheat noodles into each serving bowl.
Step 19
Arrange the dressed chicken and vegetable mixture on top of the noodles. Now, let’s prepare the refreshing broth. Combine 200ml of chilled chicken broth, 200ml of Sungpoom Rich Soybean Milk, and 200ml of Sungpoom Rich Black Soybean Milk. This will create a total of 600ml of chilled broth.
Step 20
Pour 300ml of the prepared chilled broth over the chicken mixture and noodles in each bowl. Your creamy and refreshing Soybean Milk Chogye-tang is now ready! Enjoy your delicious meal!
