Cooking

Spicy and Rich Chicken Soup (Dakgaejang)





Spicy and Rich Chicken Soup (Dakgaejang)

How to Make a Flavorful and Hearty Dakgaejang with a Spicy Broth

Because my family loves chicken, I often make chicken dishes. Today, I’ve prepared a delicious and spicy Dakgaejang. This hearty soup features tender shredded chicken and an abundance of vegetables swimming in a deeply flavored, spicy broth that will surely whet your appetite. It’s perfect for a satisfying meal or a comforting remedy.

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Chicken
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : More than 6 servings
  • Cooking Time : Within 2 hours
  • Difficulty : Beginner

Main Ingredients
  • 2 whole chickens (cleaned)
  • 400g fernbrake (cooked)
  • 600g soybean sprouts (washed thoroughly)
  • 2 slices ginger
  • 1 large onion (cut into large pieces)
  • 4 stalks green onions (white parts mainly, cut into 5-7cm lengths)
  • 8 Cheongyang peppers (thinly sliced diagonally)

Seasoning Ingredients
  • 6 Tbsp red pepper flakes (gochugaru)
  • 4 Tbsp minced garlic
  • 2 Tbsp soup soy sauce (guk-ganjang)
  • Salt to taste

Cooking Instructions

Step 1

First, remove any excess fat from the chickens and wash them thoroughly under running water. Make sure to clean both the inside and outside of the chickens.

Step 2

In a large pot, add enough water to completely submerge the chickens. Add the 2 slices of ginger and the large chopped onion, then bring to a boil over high heat.

Step 3

Once the water comes to a boil, reduce the heat to medium-low, cover the pot, and simmer for about 1 hour to extract a rich chicken broth. Boiling for a sufficient time is key to developing deep flavor.

Step 4

After the broth is ready, remove and discard the ginger and onion. Carefully take out the chicken and place it in a sieve to drain. Skim off any excess oil floating on the surface for a clearer broth.

Step 5

Let the cooked chicken cool down slightly. It’s best to let it cool to a manageable temperature before handling it, as it can easily tear apart if too hot.

Step 6

Once cooled, carefully debone the chicken. Shred the meat into bite-sized pieces, following the grain of the muscle. Using both white and dark meat will enhance the flavor.

Step 7

Cut the green onions into 5-7cm lengths. Prepare the cooked fernbrake by trimming it if necessary, and wash the soybean sprouts thoroughly. (Tip: While soybean sprouts are often blanched beforehand, this recipe uses them directly in the soup to add more umami. Ensure they are washed very well.)

Step 8

In a large bowl, combine the shredded chicken, washed soybean sprouts, and prepared fernbrake. Add the red pepper flakes, minced garlic, soup soy sauce, and the cut green onions. Gently mix everything with your hands until well combined and seasoned. Marinating the ingredients ensures a deep flavor.

Step 9

Bring the reserved chicken broth back to a rolling boil over high heat. The broth should be actively boiling before you add the seasoned ingredients.

Step 10

Once the broth is boiling vigorously, add all the seasoned chicken and vegetable mixture from the bowl into the pot. Stir and bring it back to a boil over high heat.

Step 11

Reduce the heat to medium and continue to simmer for about 15 minutes, allowing the ingredients to cook through. Taste the soup and adjust the seasoning with salt as needed. You can add a little more soup soy sauce if it’s too bland.

Step 12

Finally, add the diagonally sliced Cheongyang peppers, the remaining green onions, and optional extra minced garlic. Simmer for another moment before turning off the heat. Adding Cheongyang peppers will give it an extra spicy kick.

Step 13

Your delicious and spicy Dakgaejang is ready! I used 2 chickens for a generous batch. If you want to make a smaller portion for 2-3 people, simply halve all the ingredients and use just one chicken. Enjoy this warm and flavorful soup with a bowl of rice.



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