Chogyetang is a native winter dish of Hamgyeong and Pyeongan Provinces in North Korea. “Chogye” means sour and tangy taste as “cho” means vinegar while “gye,” a North Korean dialect, means mustard. It’s a traditional winter delicacy in which finely shredded chicken strips mixed with assorted vegetables are served in a refreshing, cold chicken broth flavored with vinegar and mustard. But since the introduction of refrigerators in the modern times, the specialty has become a health food even enjoyed during summer. The zesty chogyetang soup could be served with warm cooked rice in it or with cooked buckwheat noodles.

Main Ingredients :
(Serves 2)
half a chicken (500 g), 2 L water, 1 green onion, 10 g whole ginger, 100 g radish, 10 cloves garlic, half an onion.
Seasoning sauce for chicken strips: 1 tsp clear soy sauce, 1 tsp sesame oil, 1 tsp minced green onion, 1 tsp minced garlic, 1/4 tsp salt, 1/4 tsp black pepper powder, 1/2 tsp sugar.
Spices for chicken stock: 4 cups chicken broth, 1 tbsp powdered perilla seeds, 1 tbsp chopped pine nuts, 1 tsp ground sesame with salt, 1 tsp clear soy sauce, 2 tbsp lemon juice, 1 tsp mustard, 1 tsp sugar.

Spices :
Other ingredients: 50 g beef (seasoning spices: 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil), 1/4 a pear, 1/3 a cucumber, 50 g oyster mushrooms, 50 g water parsley.



☑ Cook the chicken on high heat for about half-an-hour; leave it for an additional 30 minutes on medium heat.
☑ After blanching water parsley, rinse it in cold water. Then soak in ice water to prevent discoloration and retain its fragrance.
☑ Put the cooled chicken stock in the refrigerator. It will easier remove the hardened fat floating on the surface.
☑ Cooked noodles or buckwheat noodles can be served together.


Kim Su-jin: Hansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)