Refreshing Chogye-tang (Cold Chicken Soup)
Baek Jong Won’s Chogye-tang / Chogye-guksu: A Sweet, Sour, and Refreshing Recipe
A deliciously refreshing Chogye-tang with a perfect balance of sweet, sour, and cool flavors.
Chicken Broth & Boiling Ingredients
- 1 whole chicken (about 9, approximately 1kg)
- 5 whole garlic cloves
- 1 small onion
- 2 stalks green onion
- 17 cups water (approx. 3.4L)
Chicken Topping & Vegetable Ingredients
- 1 cucumber
- 1/5 daikon radish (about 100g)
- 1/2 onion
- 1/2 carrot
- Pinch of salt (for pickling radish and cucumber)
- 1 serving noodles or buckwheat noodles
Chogye-tang Special Sauce
- 3 Tbsp sugar
- 4 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp mustard
- 1 Tbsp minced garlic
- 1 cucumber
- 1/5 daikon radish (about 100g)
- 1/2 onion
- 1/2 carrot
- Pinch of salt (for pickling radish and cucumber)
- 1 serving noodles or buckwheat noodles
Chogye-tang Special Sauce
- 3 Tbsp sugar
- 4 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp mustard
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, rinse the chicken thoroughly under running water and prepare it. In a large pot, add 17 cups of water (about 3.4L of purified water), the small onion (washed and with the stem cut off, leave the peel on for flavor), 5 whole garlic cloves, and 2 stalks of green onion. The onion peel adds depth to the broth. Bring to a boil over high heat and simmer for about 30 minutes until the chicken is fully cooked.
Step 2
While the chicken is simmering, let’s prepare the fresh vegetables that will accompany the Chogye-tang. Wash 1 cucumber and prepare it. Use about 1/5 of a daikon radish (approximately 100g).
Step 3
Julienne the remaining vegetables: 1/2 onion and 1/2 carrot. Thin and even julienned vegetables look appealing and have a pleasant texture.
Step 4
Sprinkle 1 Tbsp of salt over the julienned daikon radish and mix well. Let it sit for a while to draw out excess moisture and remove any bitterness, enhancing its crispness.
Step 5
Similarly, toss the julienned cucumber with about 0.3 Tbsp of salt (or a pinch) and let it sit briefly. Be careful not to over-salt or let it get too soggy.
Step 6
After letting the vegetables sit for about 15 minutes, gently squeeze out the excess water from the daikon radish using a cheesecloth or your hands. Removing most of the water helps maintain its crisp texture.
Step 7
Likewise, gently squeeze out the water from the salted cucumber. This process ensures the vegetables retain their fresh taste and satisfying crunch.
Step 8
Now, let’s make the signature sweet and sour Chogye-tang sauce. In a bowl, combine 3 Tbsp sugar, 4 Tbsp vinegar, 1 Tbsp soy sauce, 1 Tbsp mustard, and 1 Tbsp minced garlic. Stir until the sugar is dissolved. The subtle kick from the mustard is a delightful addition.
Step 9
Meanwhile, the chicken broth in the pot is simmering beautifully, promising a rich base for our dish. A flavorful chicken broth is key to the deep taste of Chogye-tang.
Step 10
Here’s how to check if the chicken is perfectly cooked: when the joint of the chicken leg is slightly exposed, like a peek-a-boo, it’s tender and ready. You can also insert a chopstick; if clear juices run out, it’s done.
Step 11
Carefully remove the cooked chicken from the pot and let it cool slightly. Once cooled enough to handle, shred the chicken into bite-sized pieces. To speed up the cooling process, you can place the shredded chicken in a plastic bag and put it in the freezer for a short while, being careful not to freeze it solid.
Step 12
Once the chicken broth has cooled down a bit, strain it through a sieve to remove solids and skim off any excess fat from the surface. If you’re not serving it immediately, transfer the broth to a container and refrigerate until chilled. For a quicker chill, pour the broth into a wide bowl filled with ice and stir until cold. * Season the chilled broth with 1/3 cup vinegar (approx. 66ml), 2 Tbsp sugar, 1 Tbsp soy sauce, and 1 Tbsp salt. (Based on 1 chicken).
Step 13
Now it’s time to cook the noodles that will accompany the Chogye-tang. Cook 1 serving of noodles or buckwheat noodles in boiling water. Stir occasionally to prevent them from sticking together.
Step 14
Drain the cooked noodles and immediately rinse them under cold water to remove excess starch. Drain them well in a colander. This step makes the noodles wonderfully chewy and firm.
Step 15
In a large serving bowl, place the squeezed, pickled daikon radish and cucumber first.
Step 16
Add the finely julienned onion and carrot on top. The vibrant colors make the dish visually appealing.
Step 17
Next, add the generously shredded, cooled chicken.
Step 18
Finally, drizzle the prepared Chogye-tang special sauce evenly over the ingredients. Gently toss everything together until well combined. Taste and add a little more salt if needed to adjust the seasoning. It should have a refreshing sweet and sour profile.
Step 19
All the components are now ready! Serve the chilled broth, the refreshing sweet and sour chicken salad, and the noodles in separate bowls. Portion them as you like and enjoy the harmonious blend of flavors and textures. The combination of the icy broth, the zesty chicken salad, and the chewy noodles is perfect for reviving your appetite on a hot summer day. Enjoy a cool and delicious summer with Chogye-guksu!
