Refreshing and Tangy Summer Elixir: Chogye-tang
Easy Homemade Chicken Breast Chogye-tang Recipe for Summer
Hello everyone! Today, I’ve prepared a recipe for Chogye-tang, the perfect dish to revitalize your energy during the hot summer months. Packed with chicken breast and fresh vegetables, served in a cool, tangy Dongchimi broth, it’s a magical taste that will make you forget the heat. Adding chewy noodles transforms it into a delightful Chogye-guksu. Make this heartwarming dish for your family’s health and enjoy a cool summer!
Main Ingredients- 2 chicken breasts (approx. 200g)
- 2 Tbsp cooking wine (or Mirin)
- 1/2 Tbsp whole peppercorns
- 1 cucumber
- 1/2 onion
- 1 pack (1L) Dongchimi broth
- 1/4 Tbsp salt
- 1/2 Tbsp vinegar
Chicken Breast Seasoning- 1 Tbsp soy sauce
- 1 Tbsp peanut butter
- 1/2 Tbsp sugar
- 1 Tbsp sesame seeds
- 1.5 Tbsp vinegar
- 1/5 Tbsp minced garlic
- 1/2 Tbsp mustard powder
For Chogye-guksu (Optional)- 1 serving of somen or noodles
- 1 Tbsp soy sauce
- 1 Tbsp peanut butter
- 1/2 Tbsp sugar
- 1 Tbsp sesame seeds
- 1.5 Tbsp vinegar
- 1/5 Tbsp minced garlic
- 1/2 Tbsp mustard powder
For Chogye-guksu (Optional)- 1 serving of somen or noodles
Cooking Instructions
Step 1
Let’s cook the chicken breast. In a pot, add enough water to cover the chicken breasts. For odor removal, add 2 Tbsp of cooking wine and 1/2 Tbsp of whole peppercorns. Boil for about 15 minutes for un-thawed chicken breasts, or 12-13 minutes for thawed ones. The chicken is cooked when a skewer inserted comes out with clear juices.
Step 2
Thinly julienne the cucumber and onion. For the cucumber, you can julienne half with the seeds removed and skin on, and the other half with the skin peeled to enjoy different textures.
Step 3
Feel free to adjust the thickness of your julienned vegetables to your preference. Thinner slices absorb the seasoning better and are easier to eat. For added color and crunch, consider adding bell peppers or other crisp vegetables.
Step 4
Once the chicken breast is cooked, remove it from the pot and let it cool slightly. Then, shred the chicken breast into bite-sized pieces using your hands. Shredding along the grain will result in a more tender texture.
Step 5
Place all the shredded chicken breast into a bowl.
Step 6
Now, let’s mix the chicken breast with the seasoning ingredients. First, add 1 Tbsp of soy sauce.
Step 7
Add 1 Tbsp of peanut butter for a rich, nutty flavor.
Step 8
Add 1/2 Tbsp of sugar for a touch of sweetness.
Step 9
Finally, add 1 Tbsp of sesame seeds for added aroma and taste.
Step 10
The key to the tangy flavor: add 1.5 Tbsp of vinegar. (The original recipe author substituted lemon juice for kelp vinegar, finding it preferable. You can use vinegar or lemon juice according to your preference.)
Step 11
If you enjoy a bit of spice, add 1/5 Tbsp of minced garlic (a very small amount) and 1/2 Tbsp of mustard powder. (The original author omitted the mustard powder as they didn’t have it.)
Step 12
Gently mix everything together with your hands, ensuring the seasoning coats the chicken breast evenly.
Step 13
Prepare the Dongchimi broth for the refreshing Chogye-tang. Freeze it for at least 2 hours beforehand, or overnight, until it’s slightly slushy (partially frozen).
Step 14
The ideal state is when ice crystals are floating on the surface of the broth. Be careful not to let it freeze completely solid.
Step 15
Season the partially frozen Dongchimi broth with 1/4 Tbsp of salt and 1/2 Tbsp of vinegar (or lemon juice). Adjust the saltiness based on the inherent saltiness of the Dongchimi broth.
Step 16
Arrange the julienned cucumber and onion in a serving bowl, top with the seasoned chicken breast, and pour the refreshingly slushy Dongchimi broth over it. Your delicious Chogye-tang is complete! Doesn’t it look cool and tasty?
Step 17
If you want to enjoy it as Chogye-guksu, cook noodles separately. Place the cooked noodles in a bowl, top with the chicken breast and vegetables, and pour the cool Dongchimi broth. Your delicious Chogye-guksu is ready! (There’s plenty of broth at the bottom of the bowl. Enjoy your meal!)
