Royal Nourishing Soup ‘Chogyotang’
Chogyotang: A Royal Nourishing Soup for the Cold Season
Chogyotang is a traditional Korean royal nourishing soup, historically consumed during colder months to replenish vitality. It features a rich broth made by simmering beef and chicken, enhanced with ingredients like shiitake mushrooms, chives, and egg. This soup is celebrated for its mild yet deeply satisfying flavor and high nutritional value. The combination of protein from the meats and the unique properties of balloon flower root (doraji) is believed to support respiratory health and aid digestion, making it an excellent choice for recovery and well-being. The refreshing crunch of chives adds a bright contrast, stimulating the appetite and making it a perfect winter restorative.
Main Ingredients- 50g balloon flower root (doraji)
- 30g Korean chives (buchu)
- 50g beef (lean cut, like eye of round)
- 2 shiitake mushrooms
- 2-3 Tbsp all-purpose flour
- 1 egg
- 1 tsp salt
Chicken Broth Ingredients- 1/2 chicken
- 5g ginger
- 3 cloves garlic
- 20g green onion (white parts)
- 6 cups water (approx. 1.2L)
Chicken Seasoning- 1/2 tsp salt
- 1 tsp chopped green onion
- 1/2 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp ginger juice
- Pinch of black pepper
Beef & Shiitake Mushroom Seasoning- 1/2 Tbsp soy sauce
- 1 tsp chopped green onion
- 1/2 tsp minced garlic
- 1 tsp ginger juice
- 1 tsp sesame oil
- 1/2 chicken
- 5g ginger
- 3 cloves garlic
- 20g green onion (white parts)
- 6 cups water (approx. 1.2L)
Chicken Seasoning- 1/2 tsp salt
- 1 tsp chopped green onion
- 1/2 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp ginger juice
- Pinch of black pepper
Beef & Shiitake Mushroom Seasoning- 1/2 Tbsp soy sauce
- 1 tsp chopped green onion
- 1/2 tsp minced garlic
- 1 tsp ginger juice
- 1 tsp sesame oil
- 1/2 Tbsp soy sauce
- 1 tsp chopped green onion
- 1/2 tsp minced garlic
- 1 tsp ginger juice
- 1 tsp sesame oil
Cooking Instructions
Step 1
To prepare the chicken broth, place the chicken in a pot and cover with cold water. Once the water reaches a boil, add the ginger, garlic cloves, and green onion. Simmer for about 30 minutes over medium-low heat until the chicken is tender and the broth is flavorful.
Step 2
Prepare the balloon flower root by shredding it into thin strips. To remove its slight bitterness, rub the strips with a pinch of salt and rinse thoroughly. This step ensures a milder, more pleasant flavor.
Step 3
Lightly blanch the Korean chives in boiling water, focusing on the stems, for just a moment. Immediately transfer them to cold water to retain their vibrant color and crisp texture. Drain well, squeeze out excess water, and cut into approximately 3cm lengths.
Step 4
Once the chicken is cooked, remove it from the broth and let it cool slightly. Then, shred the chicken meat by hand into bite-sized pieces. Strain the chicken broth through a fine-mesh sieve or cheesecloth to achieve a clear, refined soup base, discarding any solids.
Step 5
In a bowl, combine the shredded chicken, prepared balloon flower root, and cut Korean chives. Add all the ingredients for the chicken seasoning (salt, chopped green onion, minced garlic, sesame oil, ginger juice, and pepper). Gently mix everything together until well-coated and seasoned.
Step 6
Finely julienne the beef and the shiitake mushrooms (after removing the stems). In a separate bowl, combine the julienned beef and mushrooms with the seasoning for beef and shiitake (soy sauce, chopped green onion, minced garlic, ginger juice, and sesame oil). Mix well to marinate.
Step 7
Now, it’s time to bring all the components together. Add the marinated beef and shiitake mushrooms to the bowl containing the seasoned chicken, balloon flower root, and chives. Sprinkle in the flour and the lightly beaten egg. Mix everything thoroughly until a cohesive mixture forms, similar to a thick batter. Adjust the amount of flour if needed to achieve the right consistency.
Step 8
Season the clarified chicken broth with salt to your liking. Bring the broth back to a gentle boil. Using a spoon, carefully drop portions of the mixture (the ‘ganji’) into the simmering broth. The soup is nearly ready when these portions float to the surface.
Step 9
Finally, drizzle in a touch of sesame oil and a pinch of black pepper to enhance the aroma and taste. Your Chogyotang, a nourishing and traditional Korean royal soup, is now complete. Enjoy this warming and revitalizing dish, especially during the cold winter months!
