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Chogyetang @ Vinegar Mustard Chicken Soup - AFF Korean Soups #3

Friday, April 18, 2014

Chogyetang....a delicious summer soup from Pyong Yang, North Korea.

Not much recipes on the internet, somehow felt lucky to find a North Korean soup recipe in English.

Cho meant vinegar, gye is mustard and tang is soup.

I used the Korean name for this dish and googled for more... and to my surprise... the other recipes were far less complicated. And so.. in the end...decided to do away with some steps as the other recipes didn't have them, but somehow... if you know me enough... I'm usually the sucker for long list of ingredients, hahaha!

I purposely omitted the beef, but mistakenly didn't do the seasoning for chicken strips, but made the other seasoning in the recipe instead. But I think it's ok as the 'other' recipes don't do it as well. The choice of vegetables in the soup seemed to vary from recipe to recipe.

The soup is served cold, with either rice or buckwheat noodles. I think having this on a hot day with noodles will be so refreshing....

And if you can use 25 types of herbs and vegetables with this soup... that'll be awesome!

Chogyetang 초계탕
Largely adapted from Korea voor U

1/2 chicken
1 bulb garlic, peeled
1 onion, peeled
1cm ginger, peeled
150gm daikon, peeled, cut into chunks
1 spring onion (or 2 if small)

Prepare chicken broth
Bring 2L of water to boil and put in all the ingredients. Bring back to a gentle boil and lower to a simmer for 1 hour (for farmed chicken) or 1.5 hours (for free range chicken). Remove all the floating oil and lightly season with salt. Fish out the chicken and let it cool down. Strain the broth and let it cool down.

1 Tbsp toasted pine nuts
1 Tbsp toasted sesame seeds
1 tsp mustard
2 Tbsp rice vinegar
1 Tbsp light soy sauce
1 tsp sugar, or to taste

Prepare seasoning.
Grind pine nuts and sesame seeds. Mix with the other ingredients.

1 king oyster mushroom
1/2 cucumber
1/2 carrot
1/2 Pear
Water Parsley stalks (daun selom, I bought the wrong one!)
Beef (omitted)
Tomatoes, optional
Purple Cabbage, optional
Omelette strips, optional

Prepare vegetables.
- Cucumber, Half the cucumber and slice it. Add 2/3 tsp salt, mix it around and let it sit for 10 minutes.
- Carrots, Peel the carrot and thinly slice it with a peeler. Add in 1/2 tsp salt, mix it around and let it sit for 10 minutes.
- Oyster Mushroom - Slice it lengthwise to about 1cm thick. Place it on a frying pan (oil-less) and cook it until it softens. Let it cool down and shred it according to the grain.
- Peel pear and cut into matchsticks. Keep it submerged in sugary water until time of use.
- Squeeze cucumber and carrots dry. Discard their liquids. Do a quick 10 second oil-less stir fry each on a hot pan.

To serve:
Mix chicken with seasoning and then the vegetables and pour the broth over. You can add ice cubes if preferred. Soup is served cold.

I am submitting this to Asian Food Fest Korean Month

3 lovely notes:

Nammi April 18, 2014 at 11:41 AM  

just looking at it is making me drool, looks so beautiful!!

Phong Hong April 18, 2014 at 1:06 PM  

Agree with Nammi. Such a pretty looking soup!

The Experimental Cook September 4, 2014 at 8:50 PM  

Just looking at the ingredients, I know it is a great tasting soup. Hope to try it out soon.

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