5 from 33 votes
Spicy Korean Chicken Soup (Dakgaejang)
Spicy Korean Chicken Soup (Dakgaejang) features a richly flavored chicken stock infused with Korean radish, Asian leek, and garlic, combined with a homemade chili oil made from sesame oil and gochugaru. The soup includes ingredients like mung bean sprouts, oyster mushrooms, and shredded chicken, finished with Korean chili paste and soy sauce, resulting in a warm, spicy broth with tender vegetables and chicken. This soup suits those who appreciate layered spicy flavors and a hearty, comforting meal.
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings:
8
people
Calories:
108 kcal
Course:
Main Course, Soup
Cuisine:
Korean
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
- black pepper to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 108
% 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.