Spicy and Refreshing Chicken Soup (Dakgaejang)
Dakgaejang: A Heartwarming Dish for Chilly Weather!
As the mornings and evenings grow cooler, a steaming, spicy, and flavorful Dakgaejang comes to mind. This hearty Korean soup is perfect for warming you up from the inside out. Follow these detailed steps to create a delicious and comforting bowl of Dakgaejang that your whole family will love.
Main Ingredients- 1 whole chicken (large)
- 1 handful cooked bracken (gosari)
- 2 handfuls cooked toran-dae (taro stems)
- 2 handfuls blanched bean sprouts
- 1 medium onion
- 2 stalks green onions
- 2-3 Korean chili peppers (adjust to taste)
- 4-5 bay leaves
- 1 handful whole garlic cloves (approx. 10-12)
- 1 cup soju (for boiling the chicken)
Seasoning- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 3 Tbsp soup soy sauce (guk-ganjang)
- Pinch of black pepper
- 1 tsp sugar
- Salt to taste
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 3 Tbsp soup soy sauce (guk-ganjang)
- Pinch of black pepper
- 1 tsp sugar
- Salt to taste
Cooking Instructions
Step 1
Begin by preparing the chicken. Rinse one large whole chicken thoroughly. Trim any excess fat from the neck and tail areas. Place the chicken in a large pot and add enough water to completely submerge it. Add the whole garlic cloves and bay leaves, then bring to a boil over high heat. Cover and simmer for about 40 minutes, or until the chicken is fully cooked and the broth is flavorful. Once cooked, remove the chicken from the pot and let it cool slightly.
Step 2
While the chicken is boiling, prepare the other ingredients. Have your cooked bracken (gosari), cooked taro stems (toran-dae), and blanched bean sprouts ready. (Using pre-cooked ingredients from a market or store will save you time. If using fresh ingredients, ensure they are cleaned and properly prepared.)
Step 3
Once the chicken has cooled enough to handle, shred the meat from the bones into bite-sized pieces. Separate the meat from the bones and shred the tender parts like the thighs and breast meat along the grain for the best texture.
Step 4
Do not discard the chicken broth! This broth is the key to the rich and deep flavor of your Dakgaejang. Strain the broth through a fine-mesh sieve to remove any solids and set it aside.
Step 5
Prepare the vegetables. Cut the green onions into large, generous pieces. If the stalks are long, you can cut them in half lengthwise. Slice the onion into thick julienne strips. Slice the Korean chili peppers diagonally for a bit of heat.
Step 6
In a large bowl, combine the shredded chicken, cooked bracken, taro stems, and blanched bean sprouts. Add all the seasoning ingredients: gochugaru, minced garlic, soup soy sauce, black pepper, and sugar. Gently mix everything together with your hands to ensure the seasonings coat the chicken and vegetables evenly. Let it marinate briefly.
Step 7
Now, it’s time to cook. Heat a pot over medium heat and add the marinated chicken and vegetable mixture. Stir-fry for about 3-5 minutes until the ingredients are lightly cooked and the seasonings start to meld. Pour in the strained chicken broth prepared in step 3. (Adjust the amount of broth to achieve your desired consistency; you can add a little more water if needed.) Increase the heat to high, cover the pot, and bring to a rolling boil. Simmer for about 30 minutes, allowing the flavors of the broth to infuse into the ingredients.
Step 8
Add the sliced onions, green onions, and diagonally sliced Korean chili peppers to the pot. Continue to simmer for another 10 minutes, or until the vegetables are tender and well combined with the soup. Taste the broth and adjust the seasoning if necessary by adding more salt or soup soy sauce to your preference.
Step 9
Your delicious Dakgaejang is ready to be enjoyed! For convenience, you can make a large batch, portion it into containers, and freeze it. Simply reheat a portion whenever you crave a warm and comforting meal. Enjoy this hearty soup on a chilly day!
