Super Simple Dakgaejang (Spicy Beef Broth)
Easy Homemade Dakgaejang with Chicken Breast
A wonderfully simple Dakgaejang recipe using chicken breast, perfect for a quick and delicious Korean meal. Enjoy the rich, savory broth!
Main Ingredients- 2 pieces Chicken breast
- 2-3 stalks Green onions
- 1 pack Fernbrake (gosari) (optional)
- 1/2 pack Bean sprouts
- 1/2 Onion
- 2-3 Shiitake mushrooms (or oyster mushrooms, toranzi)
Seasoning- 2 Tbsp Cooking oil
- 4 Tbsp Sesame oil
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 4 Tbsp Guk-ganjang (Korean soup soy sauce)
- Pinch of Salt
- 2 Tbsp Cooking oil
- 4 Tbsp Sesame oil
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 4 Tbsp Guk-ganjang (Korean soup soy sauce)
- Pinch of Salt
Cooking Instructions
Step 1
Wash the green onions thoroughly. Slice them lengthwise into quarters or fifths, and then cut into 4-5 cm lengths. You can separate the white and green parts if desired, but slicing them together is fine too.
Step 2
Prepare the fernbrake (gosari). If it’s already tender from blanching, cut it into bite-sized pieces of about 3-4 cm. If it’s tough, you may need to simmer it longer.
Step 3
Clean the shiitake mushrooms by wiping them or rinsing them quickly under water. Remove the tough stems and thinly slice the caps. If you don’t have shiitake mushrooms, oyster mushrooms or toranzi (bracken stems) can be used as delicious substitutes.
Step 4
Peel the onion and cut it into thick slices or shreds. Slicing it this way helps to bring out its natural sweetness when sautéed.
Step 5
Slice the chicken breast pieces along the grain into 2-3 cm chunks. This helps the meat remain tender and absorb flavors better.
Step 6
Rinse the bean sprouts under cold running water to remove any debris and drain them well in a colander.
Step 7
In a large pot or Dutch oven, heat 2 tablespoons of cooking oil over medium heat.
Step 8
Add 4 tablespoons of sesame oil to the pot. (Tip: For a richer flavor, you can adjust the ratio to 1 part cooking oil to 2 or 3 parts sesame oil, especially if you’re making a larger batch. This creates a wonderfully aromatic base.)
Step 9
Add the prepared green onions to the pot and sauté them over medium-low heat until they become fragrant and slightly softened, releasing their ‘green onion oil’. Be careful not to burn them; this step is key for the broth’s flavor.
Step 10
Once the green onions start to wilt and turn slightly golden, add the sliced chicken breast. Stir-fry until the chicken breast turns opaque and is mostly cooked through.
Step 11
When the chicken is nearly cooked, add 4 tablespoons of gochugaru (Korean chili flakes). Stir and cook for 1-2 minutes over low heat to create a chili oil base. This step adds a beautiful red color and a pleasant spicy kick to the broth.
Step 12
Once the chili oil is well-developed, pour in chicken broth or water, enough to generously cover all the ingredients. Don’t be shy with the liquid; a good amount of broth is essential for a flavorful soup.
Step 13
Bring the broth to a boil, then add all the ingredients except the bean sprouts (fernbrake, shiitake mushrooms, onion), 1 tablespoon of minced garlic, and 4 tablespoons of Guk-ganjang. Cook over high heat until boiling, then reduce to medium-low heat and simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded. Taste the broth and adjust seasoning. You can add more Guk-ganjang or use salt for the final seasoning.
Step 14
Finally, add the rinsed bean sprouts and cook for just another minute or two until they are slightly tender but still crisp. Avoid overcooking them. Taste again and adjust with salt if needed. If the soup is too thick, you can add a little more water to reach your desired consistency.
