Side Dishes

Chilled Chicken Soup (Chogyetang) with Four-Color Konjac

Name: Chilled Chicken Soup (Chogyetang) with Four-Color Konjac
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 chicken Whole chicken; 10 g Siberian ginseng (gasiogapi); 20 g Green onion; 10 g Dried kelp (dasima); 20 g Dried shrimp; 100 g Konjac noodles; 30 g Beet; 10 g Gardenia powder; 20 g Garlic; 0.3 g Salt; a pinch Ground black pepper; 50 g Onion; 50 g Cucumber; 10 g Mustard powder; 20 g Vinegar; 20 g Sugar

초계탕과 사색곤약

A summery spread of shredded poached chicken, pickled onion and cucumber, and konjac noodles tinted with beet and gardenia, finished with a tangy mustard sauce. Kelp and dried shrimp in the poaching broth act as natural seasonings in place of salt.

📝 Step-by-Step Instructions

Clean the chicken thoroughly and cut it into parts.

Chilled Chicken Soup (Chogyetang) with Four-Color Konjac — step 1

Gently simmer the Siberian ginseng, green onion, kelp, garlic and dried shrimp in a pot, then add the chicken and cook for about 20 minutes. Remove the chicken and shred the meat.

Chilled Chicken Soup (Chogyetang) with Four-Color Konjac — step 2

Julienne the onion and cucumber and pickle them with vinegar, sugar and salt.

Chilled Chicken Soup (Chogyetang) with Four-Color Konjac — step 3

Mix the mustard powder with water at about 30°C and let it sit to develop, then add sugar, vinegar and salt to make the mustard sauce.

Chilled Chicken Soup (Chogyetang) with Four-Color Konjac — step 4

Plate the plain konjac, the konjac mixed with beet and gardenia powder, and the julienned kelp.

Chilled Chicken Soup (Chogyetang) with Four-Color Konjac — step 5

Arrange the pickled onion and cucumber and the shredded chicken on one side, and add the mustard sauce just before eating.

Chilled Chicken Soup (Chogyetang) with Four-Color Konjac — step 6

📊 Nutrition Facts (per serving)

100.1Calories (kcal)

7.7 gCarbs

15.4 gProtein

0.9 gFat

54.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.