Spicy Korean Chicken Soup Recipes

DAKGAEJANG (SPICY CHICKEN SOUP WITH SCALLIONS)

Steps:

• Add the chicken breast, onion, scallion, and garlic to a medium size pot along with 5 cups of water. Bring it to a boil over high heat. Reduce the heat to medium low. Cover, and continue to boil for about 7 to 8 minutes.
• Turn the heat off and remove the chicken to a bowl. Strain the broth into another bowl, remove any visible fat and discard the aromatic vegetables. When cool enough to handle, remove the skin and bones if any, shred the chicken and season with salt and pepper.
• In the same pot, 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. Mix in the soup soy sauce and garlic.
• Add the broth to the pot, and bring it to a boil. Add the meat and scallions into the stock. Continue to boil for an additional 3 - 4 minutes. Add salt and pepper to taste. Gently drizzle the egg over the soup before turning off the heat. Do not stir. Serve with a bowl of rice.

DAK GOMTANG (KOREAN CHICKEN SOUP)

Steps:

• Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 - 8 quarts pot). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken).
• Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium and boil, covered, for about 40 - 50 minutes, depending on the size of the chicken. Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender.
• Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones.
• Shred the meat into small bite size pieces. You can strain the broth, remove the excess fat and serve at this point. But, I put the bones back in the soup and boil again for more flavorful broth.
• Optional Step: Put the bones back in the broth and simmer over medium low heat for an additional 30 minutes to an hour depending on how much time you have.
• Strain the broth and remove the excess fat. You can spoon off the fat, refrigerate the broth until the fat solidifies, or use a fat separator.
• To serve, place some rice in a serving bowl, add chicken pieces, and then ladle the hot broth on top. Typically, chopped scallions, salt and pepper, and optional spicy sauce are served separately so each person can season to taste. Serve piping hot with kimchi.

SPICY KOREAN CHICKEN SOUP (DAKGAEJANG)

Steps:

• 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.
• 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.
• 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.

SPICY KOREAN CHICKEN

Steps:

• Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

A SPICY KOREAN NOODLE SOUP

Steps:

• Begin boiling noodles (or if you prefer, finish boiling these first).
• Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
• Immediately add the chicken soup stock and bring to boil.
• Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
• Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
• Bring back to a simmer.
• Beat Egg, then stream into soup.
• After 15 minutes add in noodls.
• Finally, add tofu or shrimp.
• Top with Scallions and Salt and Pepper as desire.

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

Steps:

• Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
• Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
• Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.