Chogye-tang (chilled vinegar-mustard chicken soup) recipe - ingredients, nutrition and when to eat it
This Pyongan-style summer dish combines chilled chicken with a tangy vinegar and mustard broth.
This Pyongan-style summer dish combines chilled chicken with a tangy vinegar and mustard broth. Crisp cucumber and cabbage add refreshing texture, making it a great lunch on a hot day or a light dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 612.2g serving): 275.5 kcal · protein 35.3g · carbohydrate 16.9g · fat 8.1g · sodium 1418.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Chicken breast can become dry if boiled too long, so remove it as soon as it is cooked through.
Tips: Chill the broth and ingredients thoroughly so the vinegar and mustard flavors come through more clearly.
Tips: Mix in the mustard little by little rather than all at once to adjust the heat.
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Ingredients (1 serving)
- Chicken breast — 120 g
- Cucumber — 0.5 pc
- Cabbage — 40 g
- Onion — 25 g
- Egg — 0.5 pc
- Water — 1.5 cup
- Vinegar — 1 Tbsp
- Yeon mustard — 1.5 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp
- Sesame seeds — 0.5 tsp