KOREAN HOME COOKING
Imjasutang (임자수탕): Korean Chilled Sesame Chicken Soup
임자수탕 · Imjasutang
Shredded chicken rests in a cool, velvety sesame-and-pine-nut broth—a refined traditional dish for Korea’s hottest days.
Editorial guidance updated September 16, 2026 · Not a claim of kitchen testing
임자수탕 · ImjasutangQUICK ANSWER
What to know before you cook
Shredded chicken rests in a cool, velvety sesame-and-pine-nut broth—a refined traditional dish for Korea’s hottest days.
Imjasutang (임자수탕) takes about 70 minutes and makes 4 servings. It is rated challenge and the finished dish is not spicy. Keep the broth delicate and offer chile seasoning separately.
The key cooking cue: Season the sesame broth with salt. Place chicken and garnishes in chilled bowls and pour the broth around them.
WHY THIS DISH MATTERS
A little cultural context
Imjasutang is a traditional chilled soup once associated with refined summer dining. “Imja” is an old term for sesame, the ingredient that gives the broth its body.
INGREDIENTS
What you'll need
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COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Poach the chicken
Gently simmer the chicken with scallion and garlic until cooked through. Shred the meat; chill and skim the broth.
- 2
Blend the sesame broth
Blend sesame seeds, pine nuts, and 3 cups cold chicken broth until very smooth. Strain for a refined texture.
- 3
Make the garnishes
Julienne the cucumber. Cook the egg white and yolk separately into thin sheets and slice into ribbons.
- 4
Chill and assemble
Season the sesame broth with salt. Place chicken and garnishes in chilled bowls and pour the broth around them.
AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.
DIRECTIONS
How to make it
- 01
Poach the chicken
Gently simmer the chicken with scallion and garlic until cooked through. Shred the meat; chill and skim the broth.
- 02
Blend the sesame broth
Blend sesame seeds, pine nuts, and 3 cups cold chicken broth until very smooth. Strain for a refined texture.
- 03
Make the garnishes
Julienne the cucumber. Cook the egg white and yolk separately into thin sheets and slice into ribbons.
- 04
Chill and assemble
Season the sesame broth with salt. Place chicken and garnishes in chilled bowls and pour the broth around them.
COOK WITH CONFIDENCE
Fix common problems
Use the symptom, likely cause, and rescue step while you cook.
Cold broth tastes grainy
Likely causeSesame and nuts were not blended finely enough.
How to fix itBlend the cooked, cooled broth with the nuts until smooth, then strain if desired. Keep it cold; reducing this soup over heat is not the fix.
Broth seems watery
Likely causeWarm ingredients or melting ice diluted it.
How to fix itChill the cooked chicken and broth separately, drain garnish well, and combine just before eating. Cook chicken to 165°F/74°C before cooling promptly in shallow containers.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
Pine nutsUse blanched almonds or cashews; the flavor will be less traditional but still creamy.
Korean pantry guide
Some home cooks use ground perilla for a more earthy, distinctly Korean nuttiness.
Search: Korean perilla seed powder deulkkae garuServe it with
- White kimchi
- Steamed rice
- Lightly seasoned cucumber
Spice level
Not spicy. Keep the broth delicate and offer chile seasoning separately.
Storage & serving
Keep broth, chicken, and garnish separate for up to 2 days. Serve well chilled and do not freeze the sesame broth.
REAL COOK QUESTIONS
Good questions, clear answers
Short answers for substitutions, heat level, make-ahead cooking, and serving.
What can I substitute for Pine nuts in Imjasutang (임자수탕)?
Use blanched almonds or cashews; the flavor will be less traditional but still creamy.
Is Imjasutang (임자수탕) spicy?
Not spicy. Keep the broth delicate and offer chile seasoning separately.
Can I make Imjasutang (임자수탕) ahead of time?
Keep broth, chicken, and garnish separate for up to 2 days. Serve well chilled and do not freeze the sesame broth.
What should I serve with Imjasutang (임자수탕)?
Serve it with White kimchi, Steamed rice, Lightly seasoned cucumber.
KEEP COOKING
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