Spicy and Refreshing Dakgaejang (Spicy Chicken Soup)
Hearty Dakgaejang with Plenty of Scallions for a Spicy and Refreshing Taste!
Let’s make a nutritious and delicious Dakgaejang together! It’s the perfect hearty soup to warm you up.
Main Ingredients- 1kg chicken (for stir-fry or boiled chicken)
- 1 pack bean sprouts (approx. 100g)
- 1 pack oyster mushrooms (approx. 100g)
- 4 scallions
Cooking Instructions
Step 1
First, it’s important to remove any gamey smell from the chicken. Take 1kg of chicken and blanch it in boiling water for about 2-3 minutes. This helps remove impurities and blood, resulting in a cleaner taste. After blanching, remove the chicken and rinse it thoroughly under cold running water.
Step 2
While the chicken is blanching, let’s prepare the vegetables. Wash the 4 scallions well, then cut them lengthwise to add a refreshing flavor to the Dakgaejang. If they are too long, cut them in half; this makes them easier to eat and helps the flavor infuse into the broth.
Step 3
Prepare 1 pack of bean sprouts. Rinse them thoroughly under running water to maintain their crispiness. Bean sprouts can become mushy if overcooked, so it’s best to add them towards the end.
Step 4
Wash and prepare 1 pack of oyster mushrooms. Remove the tough ends and rinse them under running water. Tearing or slicing the mushrooms into smaller pieces will add more flavor to the soup.
Step 5
Place the cleaned chicken in a pot and add enough water to cover the chicken completely. Using plenty of water is key to extracting a rich broth from the chicken.
Step 6
Add 1 tablespoon of minced garlic. The garlic’s aroma will blend with the chicken broth, creating a deeper flavor. Cover the pot, bring to a boil over high heat, then reduce to medium heat and simmer for about 20 minutes to extract a rich chicken broth.
Step 7
After 20 minutes, once the chicken is cooked, use a sieve to separate the chicken broth and the chicken pieces. Do not discard the broth! This rich broth is the heart of Dakgaejang. Let the cooked chicken cool slightly.
Step 8
Once the chicken has cooled slightly, shred the meat from the bones into bite-sized pieces. Make sure to remove all the meat from the bones for easy eating later. If there’s excess skin or fat, you can trim it off for a more refined taste.
Step 9
Now it’s time to build the flavor of the Dakgaejang! Add the shredded chicken meat, the prepared scallions, bean sprouts, and oyster mushrooms to the reserved chicken broth. These ingredients will come together to create a hearty Dakgaejang.
Step 10
Add another 1 tablespoon of minced garlic. This will enhance the rich aroma and taste.
Step 11
To give the Dakgaejang its spicy kick, add soup soy sauce and gochugaru. Start with a ratio of 2 parts soup soy sauce to 1 part gochugaru. The soup soy sauce adds umami, while the gochugaru provides the spiciness.
Step 12
Since cooking heat and the moisture content of ingredients can vary, taste the soup at this stage and adjust the amount of soup soy sauce and gochugaru accordingly. If it’s too bland, add more; if it’s too salty, you can add a little water.
Step 13
Finally, adjust the seasoning with salt if needed. Cover the pot and simmer gently over medium-low heat for about 30 minutes, allowing all the flavors to meld together. This will create a Dakgaejang with a deep, rich flavor. The ingredients will meld their flavors, resulting in a Dakgaejang with profound taste.
Step 14
Serve the delicious Dakgaejang in bowls! While it takes some time to cook, the resulting deep flavor and nutrients make it a wonderful dish for the whole family. If you want an even spicier taste, sprinkle a little black pepper or add finely chopped Cheongyang peppers (Korean chili peppers) just before turning off the heat for an extra kick. It’s so good, you’ll finish a bowl of rice in no time!
