Cycle 4 – Item 193
17 (Wed) July 2013
Chogye Mul Naeng Myeon
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
Chogye Tang (초계탕) is a Korean dish. It consists of chopped/shredded chicken + sliced aromatics (e.g., onion, carrot) + other veggies (e.g., cucumber, radish), served in a chilled tangy broth/dressing made with water + vinegar + sugar + soy sauce. The name means “vinegar (cho) chicken (gye) soup (tang).” Technically not a stock-based tang, not really a soup, somewhat closer to a salad. Sometimes served with buckwheat noodles, similar to mul naeng myeon. Not one of Korean cuisine’s most famous/popular/common dishes, even in Korea, but it’s always well-received, especially during the summer. I’ll provide more details whenever I get a chance to feature the dish done properly.
Here, I was just playing around with a quasi-instant product, the latest from Pulmuone. The package contained broth, noodles, and mustard, but no chicken. I added pickled radish + boiled/shredded chicken breasts marinated in the radish pickling juice + salted/sliced cucumbers also marinated in the juice + boiled egg. Even with the enhancements, it turned out meh. DJ seemed to like it, at least.
(See also MUL NAENG MYEON)
(See also PULMUONE)
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)