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Spicy soup with leftover turkey
4.8 from 48 votes

Spicy soup with leftover turkey

Korean spicy soup made with leftover roasted turkey. The recipe is also great with leftover roasted chicken.

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Servings: 4
Course: Soup
Cuisine: Korean

Ingredients

  • 8 cups turkey stock see below for recipe, or chicken stock
  • 2 cups cooked turkey meat or chicken meat, shredded into bite sizes
  • 1 - 2 scallions bunches
  • 8 ounces mung bean sprouts
  • 5 shiitake mushrooms or 3 soaked dry shiitake mushrooms, fresh
Seasonings
  • 2 tablespoons sesame oil
  • 2 tablespoons Korean red chili pepper flakes gochugaru
  • 1 tablespoon gochujang Korean red chili pepper paste
  • 3 tablespoons soy sauce Guk Ganjang, soup soy sauce
  • 1 tablespoon garlic minced
  • black pepper to taste
  • salt to taste
Turkey/Chicken Stock:
  • roasted turkey or chicken remains
  • 1 onion halved and peeled (1/2 for chicken, medium
  • 1 carrot large, cut into large chunks
  • 1 celery stalk large, cut into large chunks
  • 5 to 7 garlic plump cloves
  • 1 to 2 bay leaf

Instructions

    Cup of Yum
  1. Pull the meat from the bones and shred into thin strips (or bite sizes).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. Remove as much meat as possible from the chicken/turkey carcass and save them to use in the soup.
  2. Put the chicken/turkey remains in a large stock pot filled three-quarters of the way with water.
  3. 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.
  4. Add the vegetables, reduce the heat to medium low and simmer, covered, for about an hour or two.
  5. 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.