Chogye-tang

About the dish

Chogye-tang, a sweet-and-sour summer tonic. Koreans have always loved broths, with rice and soup set side by side at every meal. Records of soup go back far — the Goryeosa notes a king bestowing soup, and a mid-Joseon cookbook describes a new bride entering the kitchen on her third day to make broth.

Key ingredient

Chicken (dak-gogi) — lean, easily digested quality protein, ideal for recovery and restorative meals; methionine and essential amino acids support the liver and immunity; rich in vitamin A for healthy skin and mucous membranes. In season year-round (a summer tonic); raised nationwide.

Ingredients

Main: chicken, cucumber, radish, carrot, buckwheat jelly or noodles, pine nuts · Seasoning: vinegar, mustard, salt, minced garlic

Simple recipe

1. Boil the chicken, shred the meat, and chill the stock to skim the fat.
2. Season the stock tangy with vinegar, mustard and salt.
3. Julienne cucumber, radish and egg garnish.
4. Arrange the chicken and vegetables in a bowl.
5. Pour over the cold chogye broth and serve as a summer tonic.

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A Glass · Traditional pairing