Dak Gae-Jang, Spicy Korean Chicken Soup Recipe
A healthy, garlicky, ginger-y Chicken Soup that's warm and cozy when it's cold AND surprisingly clean and refreshing when it's hot outside!
Servings: 4 servings
Calories: 508kcal
Ingredients
For Chicken Broth Base
- 1 3½-4 pounds whole chicken
- 5-6 cloves garlic about half a bulb, peeled and lightly smashed with the side of a chef's knife
- 1 1-inch piece ginger lightly smashed with the side of a chef's knife
- ½ onion white or yellow, peeled and root end cut off
- 4-5 stalks green onions 4-5 stalks
- 10 ounces mung bean sprouts
- 5 ounces shiitake and/or king oyster mushrooms
- 4 large eggs lightly beaten
for Soup Seasoning
- 2 tablespoons avocado oil
- 2-3 cloves garlic minced, about 1 teaspoon
- 1 tablespoons gochugaru Korean red chile flakes plus more (up to 1 tablespoon) for more heat
- 1 tablespoon sesame oil
- 1 tablespoon gukganjang aka Korean soup soy sauce 국간장, or 2 tablespoon regular soy sauce
- 1 tablespoon fish sauce
Optional
Instructions
Make Chicken Broth Base ~ 1 hour, plus overnight if cooling chicken broth
- In a pot large enough to hold a whole chicken plus water to completely cover it by at least 2 inches, place the chicken, place 1 3½-4 pounds whole chicken, 5-6 cloves garlic, 1 1-inch piece ginger, ½ onion, and 10-12 cups of water.
- Bring the contents of the pot to a rolling boil over high heat. Reduce the heat to medium-low, cover the pot with a lid, tilting it slightly to create a small vent for steam, and gently simmer for 50 minutes to 1 hour, until the chicken is completely cooked through, or until the chicken reached 165°F.
Make Spicy Soup Seasoning While Chicken Simmers ~ 3 minutes
- In a large pan with high sides or a second large soup pot, heat 2 tablespoons avocado oil over medium heat. Add 2-3 cloves garlic minced and 1 tablespoons gochugaru Korean red chile flakes. Stir and cook until garlic is fragrant, about 45 seconds.
- Add 10 ounces mung bean sprouts and 5 ounces shiitake and/or king oyster mushrooms. Stir fry for about 2 minutes until some of the moisture evaporates from the sprouts and mushrooms. Stir in 1 tablespoon gukganjang aka Korean soup soy sauce and 1 tablespoon fish sauce. Turn off heat.
Finish Spicy Korean Chicken Soup ~ 2 minutes
- Once the chicken is completely cooked through, turn the heat off under the pot. Remove the chicken to a large plate or cutting board to cool a little. You can do this with 2 very large spoons or spatulas, or tongs. Fish out the garlic, ginger, and onion from the pot and discard, leaving the chicken stock in the pot.
- Strain the stock. Remove rendered fat by carefully skimming it off the surface with a large spoon, using a fat separator, or turbo-cooling the stock in an ice bath then refrigerating the stock overnight for the fat to harden. (This makes the process a 2 day affair!)
- When the chicken is cool enough to handle, remove and discard the skin. Pull the meat off the bones, shredding into thin strips.
- Combine shredded chicken, 4-5 stalks green onions, and all the broth with the vegetables and seasonings in whichever pot is bigger. Bring to a boil, then turn down heat and simmer until green onions are softened, about 10 minutes.
- Add 4-6 ounces cooked Korean sweet potato glass noodles aka "dang-myun" if using. Add the lightly beaten 4 large eggs to the soup pot and continue simmering without stirring until eggs are cooked through, about 8 minutes. Drizzle in 1 tablespoon sesame oil just before serving.
- Ladle soup into individual serving bowl. Drizzle with extra sesame oil for added umami.
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Notes
Store leftover Spicy Korean Chicken Soup in an airtight container in the refrigerator for up to 2 days, or in the freezer for up to 3 months.
Nutrition information estimates are based on 1 serving, which is ⅙ of the full recipe and includes both white and dark meat evenly divided among the bowls, and not including the optional noodles.
Nutrition
Serving: 1serving | Calories: 508kcal | Protein: 55g | Saturated Fat: 8g | Fiber: 2.3g