Spicy soup with leftover turkey
User Reviews
4.8
48 reviews
Excellent
Spicy soup with leftover turkey
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Korean spicy soup made with leftover roasted turkey. The recipe is also great with leftover roasted chicken.
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Ingredients
- 8 cups turkey/chicken stock see below for recipe
- 2 cups or more cooked turkey/chicken meat, shred into bite sizes
- 1 - 2 bunches scallions
- 8 ounces mung bean sprouts
- 5 fresh shiitake mushrooms or 3 soaked dry shiitake mushrooms
Seasonings
- 2 tablespoons sesame oil
- 2 tablespoons gochugaru (Korean red chili pepper flakes)
- 1 tablespoon gochujang (Korean red chili pepper paste)
- 3 tablespoons Guk Ganjang (Soup soy sauce)
- 1 tablespoon minced garlic
- salt and pepper to taste
Turkey/Chicken Stock:
- Remains of roasted turkey or chicken
- 1 medium onion halved and peeled (1/2 for chicken)
- 1 large carrot cut into large chunks
- 1 large celery stalk cut into large chunks
- 5 to 7 plump garlic cloves
- 1 to 2 bay leaves
Instructions
- Pull the meat from the bones and shred into thin strips (or bite sizes).
- Blanch the bean spouts for a minute or two and drain. You can skip blanching if you want. Cut the scallions into about 4-inch lengths. Thinly slice the mushrooms.
- In a pan, 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.
- Add the meat, bean sprouts, mushrooms, 1 tablespoon soup soy sauce, and garlic to the sesame oil mixture and mix well. Marinate for 10 to 15 minutes.
- Bring the stock to a boil in a large pot. Add the marinated meat and vegetables to the stock. Stir in the gochujang and 2 tablespoons of soup soy sauce. Cook for 5 minutes over medium high heat.
- Throw in the scallions. Continue to boil for an additional 3 - 4 minutes. Add salt and pepper to taste. Serve with a bowl of rice.
Making the stock
- Remove as much meat as possible from the chicken/turkey carcass and save them to use in the soup.
- Put the chicken/turkey remains in a large stock pot filled three-quarters of the way with water.
- Break up the bones if they are too big to fit in the pot. Bring to a boil over medium high heat and skim off any foam.
- Add the vegetables, reduce the heat to medium low and simmer, covered, for about an hour or two.
- Cool and pour through a strainer into a large bowl. You can use a fat separator to remove the fat or keep it in the fridge until the fat solidifies to spoon off the fat.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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