Spicy Korean Chicken Soup (Dakgaejang)
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 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)
Description
Spicy Korean Chicken Soup (Dakgaejang) builds on a savory chicken stock simmered with aromatic vegetables such as Korean radish, onion, and Asian leek. The chili oil, made by gently heating sesame and neutral oil with Korean chili flakes and garlic, infuses the soup with a vivid red color and gentle heat. Stir-fried mung bean sprouts, leeks, and oyster mushrooms are softened in the chili oil before the stock is added. Gochujang and Korean soup soy sauce enrich the broth with depth and subtle umami. Shredded chicken is added back in to provide tender pieces throughout the spicy, fragrant soup. Optional Asian chives add a final fresh note. The combination of textures from crisp sprouts and soft mushrooms complements the spicy yet balanced broth.
This soup can be served as a main dish, especially enjoyed during colder weather when a soothing, spicy meal is welcome. It pairs well with steamed rice or noodles to balance the heat and round out the meal.
Asian leek can be substituted with green onions if unavailable without compromising the soup’s character.
Ingredients
For chicken stock
- 1 .5-3 lb chicken whole
- 2-3 Korean radish or daikon, thick slices
- 1 onion cut in half
- 1 asian leek sliced, see note below
- 6-7 cloves garlic
- 1 dried sea kelp aka dashima
- 12 cups water
For chili oil
- 2 tbsp neutral cooking oil generic cooking oil
- 1 tbsp sesame oil
- 2-3 tbsp gochugaru Korean chili flakes
- 3 cloves garlic finely minced
For soup
- 10 oz mung bean sprouts
- 1 asian leek or a bunch green onion, sliced
- 5 oz oyster mushrooms or other mushrooms
- 1/2-1 tbsp gochujang Korean chili paste
- 2 tbsp Korean soup soy sauce also known as gukganjang
- 1 tbsp Korean tuna sauce optional
- 1/2 cup Asian chives optional (See note below, sliced
- salt to taste
- black pepper to taste
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
- Substitute Asian leek with green onions if needed for convenience.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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