Spicy Korean Chicken Soup Dakgaejang Recipes

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SPICY KOREAN CHICKEN SOUP (DAKGAEJANG)



Spicy Korean Chicken Soup (Dakgaejang) image

This spicy Korean chicken soup (dakgaejang) is delicious and full of flavor! With plenty of vegetables, like leeks and mushrooms, this recipe is nourishing and comforting. Plus, learn my secret tips to keeping the broth bright red.

Provided by Holly Ford

Categories     Main Course     Soup

Time 1h30m

Number Of Ingredients 19

1 2.5-3 lb whole chicken
2-3 thick slices of Korean or daikon radish
1 onion (cut in half)
1 Asian leek (sliced, see note below)
6-7 cloves garlic
1 dried sea kelp (dashima)
12 cups water
2 tbsp oil
1 tbsp sesame oil
2-3 tbsp Korean chili flakes (gochugaru)
3 cloves garlic (finely minced)
10 oz mung bean sprouts
1 Asian leek, sliced (or a bunch green onion)
5 oz oyster mushrooms (or other mushrooms)
1/2-1 tbsp Korean chili paste (gochujang)
2 tbsp Korean soup soy sauce (gukganjang)
1 tbsp Korean tuna sauce (optional)
1/2 cup Asian chives, sliced (optional (See note below))
salt and pepper to taste

Steps:

  • Add all the stock ingredients in a stock pot and pour water. Bring to a gentle boil, then simmer for 45 minutes over low heat. Transfer the chicken on the side, discard the vegetables and reserve the stock. Shred chicken and set aside.
  • Heat oils in a large soup pot over low flame, add the chili flakes and garlic. Cook until oil turns red and fragrant, stirring constantly; about 1 minute. Be careful not to burn the chili flakes.
  • Add the leeks and mung bean sprouts to chili oil in a pot, stir-fry for 2-3 minutes until softened. Add the mushrooms and toss. Pour the reserved stock.
  • Add the chili paste and mix everything well. Bring the soup to boil over medium heat and cook until the vegetables are soft and tender.
  • Add the shredded chicken and heat through. Season the soup with Korean soup soy sauce and the tuna sauce (if using). Add the Asian chives (if using) and stir well.
  • Add more sauces, and salt & pepper according to your taste. Serve hot with rice and kimchi on the side.

Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 506 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving

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