Spicy Korean Chicken Soup (Dakgaejang)
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 30 mins
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Servings
8 people
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Calories
108 kcal
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Course
Main Course, Soup
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Cuisine
Korean
Spicy Korean Chicken Soup (Dakgaejang)
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This spicy Korean chicken soup (dakgaejang) is rich in flavor, with tender chicken, leeks, and mushrooms for a comforting meal. Ideal for chilly days, it offers a hearty, bold taste. Plus, learn tips to keep the broth vibrantly red.
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Ingredients
For chicken stock
- 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
For chili oil
- 2 tbsp oil
- 1 tbsp sesame oil
- 2-3 tbsp Korean chili flakes (gochugaru)
- 3 cloves garlic finely minced
For soup
- 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
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Instructions
To make the chicken stock
- 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.
To make the chili oil
- 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.
To make the soup
- 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.
Notes
- You can replace Asian leek with a bunch of green onion.
Nutrition Information
Show Details
Calories
108kcal
(5%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
506mg
(21%)
Potassium
443mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
940IU
(19%)
Vitamin C
29mg
(32%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 506mg | 21% |
| Potassium | 443mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 29mg | 32% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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