Introduction

Chogyetang (초계탕) is an icy-cold Korean chicken soup served in summer. The name comes from cho (vinegar), gye (from gyeoja, Korean hot mustard) and tang (soup) – the two seasonings that give the clear chicken broth its sharp, refreshing taste. The dish has roots in the northern regions of the Korean Peninsula and is now served at specialty restaurants across Korea, often with buckwheat noodles. If you like naengmyeon broth, chogyetang is its chicken cousin.

Chogyetang Broth at a Glance

What it is

• A chilled chicken broth seasoned with vinegar and hot mustard

Main ingredients

• Chicken, onion, garlic, ginger, scallion, vinegar, gyeoja mustard, sugar, salt

Taste

• Cold, tangy, lightly sweet, with a nose-tingling mustard kick

Main uses

• Chogyetang, chogye-guksu (with noodles), cold chicken salads

What is Chogyetang Broth Made Of?

The broth starts as a simple chicken stock simmered with aromatics. It is chilled, the fat is skimmed off for a clean taste, and then it is seasoned with Korean vinegar, prepared gyeoja mustard, sugar and salt. Variations include:

• Classic: clear chicken broth with vinegar and mustard.
• With dongchimi: some cooks mix in radish water kimchi brine for extra tang.
• Sesame style: ground sesame seeds stirred in for a nuttier, cloudier soup.
• Quick version: store-bought low-sodium chicken broth, chilled and seasoned.

What Does Chogyetang Broth Taste Like?

The first sip is ice-cold and sour-sweet, followed by a gentle heat from the mustard that you feel in your nose rather than your tongue. Underneath is a clean, savory chicken flavor. With shredded chicken, crisp cucumber and slippery noodles, it is one of the most refreshing bowls in Korean cooking.

Popular Korean Dishes That Use Chogyetang Broth

Chogyetang

Shredded chicken and vegetables in icy broth – the recipe below.

Chogye-guksu

The same broth served over buckwheat or wheat noodles as a summer noodle soup.

Chogye Naengchae

A cold chicken and vegetable salad dressed with a small amount of the seasoned broth and mustard.

Easy Chogyetang Recipe (Serves 3)

Ingredients

• 2 lb (900 g) bone-in chicken breasts or thighs
• 10 cups water
• 1 onion, halved; 6 garlic cloves; 1 thumb of ginger, sliced; 2 scallions
• 1 cucumber, cut into thin matchsticks
• 1/4 Korean pear or apple, cut into matchsticks (optional)
• 2 servings buckwheat noodles (optional) and ice cubes

Broth seasoning (for about 6 cups chilled broth)

• 5–6 tbsp vinegar
• 3–4 tbsp sugar
• 1–2 tbsp prepared Korean hot mustard (gyeoja)
• 1 1/2 tsp salt, or to taste

Instructions

1. Put the chicken, water, onion, garlic, ginger and scallions in a large pot. Bring to a boil, skim off the foam, then simmer partly covered for 35–40 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
2. Remove the chicken and let it cool, then shred the meat by hand and refrigerate it.
3. Strain the broth, cool it quickly and refrigerate for at least 4 hours or overnight. Lift off the solid fat from the surface.
4. Stir the vinegar, sugar, mustard and salt into the cold broth until dissolved. Taste – it should be tangy, slightly sweet and lightly spicy.
5. If using noodles, cook them, rinse in cold water and divide into bowls. Add the shredded chicken, cucumber and pear, pour in the cold broth and add a few ice cubes. Serve with extra mustard and vinegar on the side.

Tip: For a slushy, restaurant-style broth, put the seasoned broth in the freezer for 1–2 hours and stir it once or twice as ice crystals form.

Where to Buy Chogyetang Ingredients

United States

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Amazon
Search Korean hot mustard on Amazon
Search Korean buckwheat noodles on Amazon

H-Mart
Search mustard on H-Mart

Canada

Search Korean hot mustard on Amazon.ca

Europe

Search Korean hot mustard on Amazon.co.uk

How to Store Chogyetang Broth

Keep the unseasoned chicken broth in the fridge for up to 3 days or freeze it for up to 3 months. Seasoned broth is best within 2 days. Store the shredded chicken separately in a covered container in the fridge and use within 3 days.

Chogyetang FAQ

What does chogyetang mean?

It roughly means “vinegar and mustard soup”, named after its two key seasonings.

Is chogyetang served cold?

Yes, it is served ice-cold, often with ice cubes or a slushy broth, as a summer dish.

Can I use Dijon instead of Korean mustard?

Korean gyeoja is much hotter and sharper. Dijon works in a pinch, but use more and expect a milder kick.

Can I use store-bought chicken broth?

Yes. Use low-sodium broth, chill it well and season to taste; add store-bought cooked chicken for a quick version.

Conclusion

Chogyetang broth turns ordinary chicken soup into a bright, icy summer meal with just vinegar, mustard and a little sugar. Make the broth a day ahead and you’ll have a refreshing lunch ready in minutes. For another chilled Korean soup, try the oi-naengguk cold cucumber soup.