Soup & Stew

Chogyetang (Chilled Chicken Soup with Mustard)

Name: Chogyetang (Chilled Chicken Soup with Mustard)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 Chicken legs; 50 g Onion; 50 g Bell pepper; 20 g Red cabbage; 50 g Cucumber; 30 g Garlic; 20 g Mustard powder; 20 g Green onion; 0.3 g Salt; 20 g Sugar; 10 g Vinegar

초계탕

A summer classic of shredded chicken leg with cucumber, bell pepper, onion and red cabbage in an ice-cold chicken broth seasoned with mustard, vinegar and sugar. Mustard removes any gamey flavor from the broth and adds a spicy aroma so less salt is needed.

📝 Step-by-Step Instructions

Simmer the garlic and green onion in a pot, then add the chicken legs and cook through. Meanwhile, mix the mustard powder with warm water and let it develop.

Chogyetang (Chilled Chicken Soup with Mustard) — step 1

Strain the chicken broth, skim off the fat and chill it.

Chogyetang (Chilled Chicken Soup with Mustard) — step 2

Shred the cooked chicken along the grain.

Chogyetang (Chilled Chicken Soup with Mustard) — step 3

Julienne the onion, cucumber and bell pepper.

Chogyetang (Chilled Chicken Soup with Mustard) — step 4

Julienne the red cabbage, soak in cold water and drain.

Chogyetang (Chilled Chicken Soup with Mustard) — step 5

Season the cold broth with the mustard, salt, sugar and vinegar. Arrange the chicken, cucumber, red cabbage, bell pepper and onion in a bowl and pour in the cold broth.

Chogyetang (Chilled Chicken Soup with Mustard) — step 6

📊 Nutrition Facts (per serving)

103Calories (kcal)

7.1 gCarbs

16.2 gProtein

1.1 gFat

90.1 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.