Dakgaejang (Spicy Chicken Soup with Scallions)
User Reviews
4.8
93 reviews
Excellent
Dakgaejang (Spicy Chicken Soup with Scallions)
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Dakgaejang is a spicy Korean chicken soup featuring tender shredded chicken, scallions, and a fragrant broth seasoned with sesame oil, gochugaru (Korean red chili flakes), soy sauce, garlic, and black pepper. The soup includes gently cooked egg ribbons and offers a deeply flavorful, warming experience with balanced heat and savory notes.
Description
This soup starts by boiling chicken breast with aromatics like onion, scallion, and garlic to create a light but flavorful broth. After removing and shredding the chicken, the broth is clarified and the aromatic vegetables discarded. The soup's heat and color come from toasted sesame oil infused with gochugaru before adding garlic and soy sauce to deepen the flavor.
Returning the broth, shredded chicken, and scallions to the pot and briefly boiling melds the flavors together. A lightly beaten egg is drizzled in toward the end, creating delicate egg ribbons that add texture and richness. Seasoning with salt and pepper finishes the comforting soup.
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Ingredients
Chicken
- 1 pound chicken breast fat removed, or thigh
- 1/4 onion medium
- 1 scallion
- 4 to 5 garlic cloves
Vegetables
- 3 to 4 scallions 1 or 2 if using the large variety, cut into 2-inch pieces
Seasoning
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru
- 1/2 tablespoon soy sauce gukganjang, 국간장, soup type
- 1 teaspoon garlic minced
- salt
- black pepper
Other
- 1 egg lightly beaten, large
Instructions
- Add the chicken breast, onion, scallion, and garlic to a medium size pot along with 5 cups of water. Bring it to a boil over high heat. Reduce the heat to medium low. Cover, and continue to boil for about 7 to 8 minutes.
- Turn the heat off and remove the chicken to a bowl. Strain the broth into another bowl, remove any visible fat and discard the aromatic vegetables. When cool enough to handle, remove the skin and bones if any, shred the chicken and season with salt and pepper.
- In the same pot, heat the sesame oil until hot (but not smoking hot) over low heat. Add the chili pepper flakes and turn the heat off. Stir gently until the oil turns red and the chili pepper flakes become pasty. Do not burn the flakes. Mix in the soup soy sauce and garlic.
- Add the broth to the pot, and bring it to a boil. Add the meat and scallions into the stock. Continue to boil for an additional 3 – 4 minutes. Add salt and pepper to taste. Gently drizzle the egg over the soup before turning off the heat. Do not stir. Serve with a bowl of rice.
Genuine Reviews
User Reviews
Overall Rating
4.8
93 reviews
Excellent
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