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Spicy Korean Chicken Soup (Dakgaejang)

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.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings: 8 people
Calories: 108 kcal
Course: Main Course , Soup
Cuisine: Korean

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

Instructions

To make the chicken stock
    Cup of Yum
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.