Chogyetang: Chilled Korean Mustard-Vinegar Chicken Soup (2 Servings)

Simmer 950 mL chicken stock with onion, scallion, garlic and optional ginger. Add 230 g chicken breast and cook until a thermometer reads at least 74°C in the thickest section; do not rely on time alone.

Transfer cooked chicken to a clean bowl and strain the stock. Rapidly cool stock in a shallow container set in an ice bath, and refrigerate within two hours.

Whisk 2 tbsp vinegar, 2 tbsp lemon juice, 1 1/2 tbsp sugar, 2 tsp mustard and 2 tsp soup soy sauce into the broth. Chill thoroughly; add salt only after tasting.

Shred the cooked chicken and season with 1 tsp sesame oil, 1/2 tsp minced garlic and pepper; refrigerate. Thinly slice cucumber and toss with 2 tsp each vinegar and sugar. Julienne cabbage and bell pepper.

Divide chicken and vegetables between bowls, pour over well-chilled broth and serve immediately. Actual chilling may take longer than the approximately one-hour allowance.