Hearty and Flavorful Chicken Yukgaejang: A Nourishing Dish for Special Occasions
Make Delicious Chicken Yukgaejang for Chuseok: A Perfect Way to Boost Your Health
Forget beef yukgaejang! This version is made with chicken, resulting in a lighter and cleaner taste that’s incredibly nourishing. Learn how to make this comforting and healthy chicken yukgaejang, which is surprisingly easy to prepare. Perfect for family gatherings! (For detailed instructions, visit: https://m.blog.naver.com/yejin1108/222105914890)
Main Ingredients- 2 small chickens (or 1 native chicken)
- 1 onion, thinly sliced
- 1 handful of soaked taro stems
- 1 handful of soaked fernbrake (gosari)
- 2 stalks of green onion, cut into large pieces
Broth and Seasoning- Chicken broth (enough for 4 servings)
- 2 Tbsp soy sauce
- 1 Tbsp salted soy sauce (or salt)
- Chicken broth (enough for 4 servings)
- 2 Tbsp soy sauce
- 1 Tbsp salted soy sauce (or salt)
Cooking Instructions
Step 1
The first step to a rich and flavorful chicken yukgaejang is creating a deep, savory broth. Place 2 small chickens or 1 large native chicken in a pot, cover with water, and simmer for over 30 minutes until thoroughly cooked. Remove the chicken meat for later use and set aside the milky broth. This broth is the foundation of your yukgaejang’s delicious flavor.
Step 2
While the chicken is simmering, prepare the vegetables. Cut 2 green onions into large pieces. Mince about 4 cloves of garlic. Also, prepare your soaked taro stems and fernbrake (gosari) by rinsing them thoroughly and cutting them into bite-sized pieces. Soaking makes them tender and ready for cooking.
Step 3
Once the chicken is cooked, let it cool slightly. Then, carefully shred the meat into bite-sized pieces. You can include the chicken skin for extra richness if you like, or omit it if preferred. The tender chicken shreds will add wonderful texture and flavor to the soup.
Step 4
Now, let’s make the chili oil, which gives yukgaejang its characteristic spicy kick. Heat 4 tablespoons of olive oil in a pan over low heat. Add 2 tablespoons of chili powder and stir constantly, ensuring it doesn’t burn. Stirring immediately after turning on the heat helps prevent the powder from clumping and burning, creating a fragrant chili oil.
Step 5
Once the chili oil is fragrant, add the shredded chicken, sliced onion, soaked taro stems, and fernbrake to the pan. Sauté these ingredients for a few minutes until they are slightly softened. Then, pour in the reserved chicken broth.
Step 6
Now it’s time to season the soup. Pour in the 4 servings of chicken broth you set aside earlier. Add 2 tablespoons of soy sauce and 1 tablespoon of salted soy sauce (or salt) to taste. Adjust the seasoning as needed – add more soy sauce if it’s too bland, or a little water or broth if it’s too salty. Bring the soup to a boil, then reduce the heat to medium-low and simmer for another 10-15 minutes to allow the flavors to meld beautifully.
Step 7
Your delicious and hearty chicken yukgaejang is ready! Ladle the steaming soup into bowls. For an extra touch, garnish with freshly chopped green onions. Serve it with a bowl of rice for a complete, satisfying, and nourishing meal. Enjoy this healthy and flavorful dish with your loved ones!
