Dakgaejang (Spicy Korean Chicken Soup) is a deeply flavorful Korean consolation soup with shredded hen, leeks, and chili oil in a wealthy pink broth. Light but daring, it’s the type of soup that warms you from the within out.
When the chilly wind sweeps by way of, I discover myself craving a bowl of dakgaejang — a spicy Korean hen soup that chases away the coolness. My mom usually made it on grey, chilly days when somebody within the household wanted consolation meals that healed each physique and spirit.
Dakgaejang jogs my memory of yukgaejang its beefy cousin, however this model feels lighter and cleaner, with shredded hen, leeks, and mung bean sprouts soaking in a flavorful pink broth. The deep pink colour of the broth may look fiery, however the spice is light and pleasantly warming.
Get new recipes through e mail:
My Secret to a Deeply Flavorful Dakgaejang
This isn’t simply one other model of spicy hen soup — it’s one I’ve fine-tuned to convey out the most effective taste and colour in each bowl. I begin with a lightweight, home made hen inventory as the bottom, then construct layers of spice and aroma with my very own chili oil.
Along with gochugaru, I stir in a small spoon of gochujang (Korean chili paste). It deepens the flavour and retains the vivid pink hue brilliant to the top — a tiny addition that makes a giant distinction with out altering the genuine style Koreans love.
I really use an analogous method in my doenjang jjigae (soybean paste stew) recipe so as to add richness with out heaviness. It’s a kind of small particulars that come from years of dwelling cooking and testing.
If you’re keen on soups which might be each comforting and daring, this one feels similar to one thing a Korean mother would make on a quiet weekend — deeply flavorful, made with care, and full of heat. Once you strive it, you’ll see why it’s certainly one of my most cherished recipes for the chilly season.
For one other comforting Korean hen dish, don’t miss dakdoritang—spicy hen stew with carrots and potatoes.
Build the Base with Homemade Chicken Stock
In Korean soups like dakgaejang, every thing begins with a clear, flavorful broth. I all the time make mine from scratch utilizing a complete hen—it offers the soup a pure richness with out turning the broth heavy or greasy. You’ll style the distinction in every spoonful.
To make the inventory, mix the hen with onion, leek, garlic, and some slices of Korean radish. I additionally like so as to add a small piece of dried kelp (dashima) for that delicate depth of umami you discover in conventional Korean broths. Let it simmer gently till the meat is tender and the broth turns barely milky.
Once cooked, take away the hen and shred it into bite-size items for later. Strain and maintain the broth clear—you now have a ravishing base that carries the spice and aroma of dakgaejang completely.
If you have already got home made hen inventory readily available, you should use that too. But for essentially the most genuine taste, a contemporary batch made this manner all the time delivers the most effective end result.
Bring It All Together: How to Make Dakgaejang
Once your home made inventory is prepared, it’s time to construct layers of taste and produce every thing collectively into one comforting bowl of soup. Prepare the greens — mung bean sprouts, Asian leek, Asian chives, and oyster mushrooms.
Make the Chili Oil Base. Start by slowly heating oil with gochugaru and minced garlic. Keep the warmth low. You need the chili flakes to launch their colour, not burn. The oil ought to flip a deep pink inside a minute or two. This step creates the muse of the soup’s signature taste and colour.
Cook the Vegetables. Add your leeks, mung bean sprouts, and mushrooms into the chili oil. Stir them briefly till they begin to soften and glisten. This not solely seasons the greens but additionally infuses them with a delicate smokiness that builds character within the broth.
Add the Stock and Gochujang. Pour in your ready hen inventory and stir within the gochujang.
Simmer. Let the soup simmer gently till the greens are tender and the flavors come collectively.
Add the Chicken and Seasonings. Add the shredded hen to the pot. Season with Korean soup soy sauce and, if in case you have it, tuna sauce — a small addition that deepens the umami fantastically.
Put Chives on the End. Finish the soup with a handful of Asian chives for a contemporary, calmly garlicky aroma. If you possibly can’t discover them, merely add a bit extra inexperienced onion as an alternative. It nonetheless brings a pleasant brightness to the broth.
When you ladle the completed soup right into a bowl, you’ll see why this dish stands out — a vibrant pink broth, tender hen, and greens that take in each drop of taste. It’s easy cooking, however accomplished with intention — the type that fills the kitchen with heat.
Serving and Storage Tips
I really like serving dakgaejang with a bowl of heat rice and a aspect of kimchi — that’s all you really want. The broth has sufficient physique and spice to face by itself, and the rice helps mellow the warmth.
This soup retains fantastically. Store leftovers within the fridge for as much as every week — the flavors deepen with time, so it usually tastes even higher the following day. You can even freeze it for as much as 3 months; simply cool it utterly and pack it in hermetic parts. Reheat gently on the range to convey the flavors again to life.
Love this recipe? Rate it and share your expertise within the remarks beneath! On Instagram? Tag me to showcase your creation. For extra scrumptious recipes, subscribe to our e-newsletter!
Dakgaejang (Spicy Korean Chicken Soup)
A basic Korean spicy hen soup made with tender shredded hen, leeks, and chili oil in a wealthy, flavorful broth. Light but deeply satisfying, this home made dakgaejang is ideal for while you crave heat and hearty Korean flavors.
For hen inventory
- 1 2.5-3 lb (1.1–1.4 kg) entire hen
- 2-3 thick slices of Korean or daikon radish
- 1 onion, minimize in half
- 1 Asian leek, sliced, see observe beneath
- 6-7 cloves garlic
- 1 dried sea kelp (dashima)
- 12 cups (2.8–3 liters) water
-
To make the hen inventory: Add all of the inventory elements in a inventory pot and pour water. Bring to a mild boil, then simmer for 45 minutes over low warmth. Transfer the hen on the aspect, discard the greens and reserve the inventory. Shred hen and put aside.
-
To make the chili oil: Heat oils in a big soup pot over low flame, add the chili flakes and garlic. Cook till oil turns pink and aromatic, stirring consistently; about 1 minute. Be cautious to not burn the chili flakes.
-
To make the soup, Add the leeks and mung bean sprouts to chili oil in a pot, stir-fry for 2-3 minutes till softened. Add the mushrooms and toss. Pour the reserved inventory.
-
Add the chili paste and blend every thing effectively. Bring the soup to boil over medium warmth and cook dinner till the greens are delicate and tender.
-
Add the shredded hen and warmth by way of. Season the soup with Korean soup soy sauce and the tuna sauce (if utilizing). Add the Asian chives (if utilizing) and stir effectively. Add extra sauces, and salt & pepper in keeping with your style. Serve sizzling with rice and kimchi on the aspect.
You can substitute Asian leek with a bunch of inexperienced onion.
Calories: 108kcal, Carbohydrates: 13g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 506mg, Potassium: 443mg, Fiber: 4g, Sugar: 5g, Vitamin A: 940IU, Vitamin C: 29mg, Calcium: 67mg, Iron: 2mg
