Spicy Chicken Soup (Dakgaejang)
A Hearty and Spicy Summer Health Booster: Dakgaejang Recipe
Here’s a recipe for a delicious and spicy Dakgaejang, perfect for a satisfying weekend morning meal. Its refreshing broth and generous ingredients are truly special.
Main Ingredients- 2 whole chickens
- 1 handful dried bracken (gosari)
- 1 handful dried taro stems (torandae)
- 4-5 large scallions
Broth Ingredients- 1 liter chicken broth
- 1 liter anchovy broth
Chicken Marinade- 3 Tbsp soy sauce for soup (guk-ganjang)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp rice wine (mirin or cheongju)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
Additional Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- A pinch of black pepper
- 1 liter chicken broth
- 1 liter anchovy broth
Chicken Marinade- 3 Tbsp soy sauce for soup (guk-ganjang)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp rice wine (mirin or cheongju)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
Additional Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- A pinch of black pepper
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare the chickens by thoroughly cleaning them. Trim away the fatty tail parts and any excess fat. Rinse the chickens under cold water, then place them in a pot and boil until fully cooked. Once cooked, let the chicken cool slightly, then carefully shred the meat from the bones.
Step 2
In a bowl, combine the shredded chicken with the ‘Chicken Marinade’ ingredients: 3 Tbsp soy sauce for soup, 3 Tbsp gochugaru, 2 Tbsp rice wine, 1 Tbsp sesame oil, and 1 Tbsp minced garlic. Gently mix until the chicken is well coated. Let it marinate for a short while to allow the flavors to meld.
Step 3
Soak the dried bracken (gosari) and dried taro stems (torandae) in water until fully rehydrated. (Soaking overnight is recommended). Once softened, boil them in a pot until tender. Rinse them thoroughly under cold water at least two or three times. Squeeze out excess water and cut them into bite-sized pieces, about 5cm long.
Step 4
Cut the large scallions into segments about 5cm long (the width of a finger). If the white parts of the scallions are particularly thick, slice them in half lengthwise for better texture and presentation. If you have pre-made anchovy broth, you can use that. Otherwise, make a flavorful broth by boiling dried anchovies, kelp, and radish. (Tip: Adding the white root ends of the scallions to the broth can enhance its depth of flavor).
Step 5
In a large pot, combine 1 liter of chicken broth and 1 liter of anchovy broth and bring to a simmer over medium heat. Once the broth is boiling, add the marinated chicken and continue to cook for about 7-8 minutes to allow the chicken flavor to infuse into the broth. Next, add the prepared bracken and taro stems and simmer for a while longer. Finally, add the cut scallions. Cook just until the scallions are slightly softened; avoid overcooking them.
Step 6
Taste the soup and adjust the seasoning as needed using the ‘Additional Seasoning’ ingredients. If it’s a bit bland, add 1 Tbsp of soy sauce for soup. To enhance the appealing color of the Dakgaejang, add 1 Tbsp of gochugaru. Finish by grating a pinch of black pepper into the soup for a final touch of spicy depth. Your delicious and hearty Dakgaejang is now ready!
