Korean Spicy Chicken Soup Recipe for a Rejuvenating Meal

Yeah, a week of travel, meetings, events, lunches, dinners, talking to bosses, subordinates, peers, walking, allergies, etc., can burn a person out. It’s time for a bit of a go-to cure-all: spicy chicken soup.

I’ll make this with rotisserie chicken and stock; one can go the whole hog and cook off some chicken thighs to produce the meat and stock, but not today.

I’ve gone Korean here, but adding fresh ground ginger to the soup would not be unusual. I’ll drizzle a beaten egg in at the last moment to add some extra protein and texture. One can also add noodles, and cook them in the broth for the last few minutes. As a taste and texture contrast, a wadge of kimchi can be added to the final dish.

As per Wikipedia:

Yukgaejang or spicy beef soup is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is thought to be healthful and is popular due to its hot and spicy nature.

The dish may alternatively be made with chicken rather than beef, in which case it is called dak-yukgaejang or dakgaejang.

Also, yukgaejang was eaten mainly by people who were tired of the midsummer heat to take care of themselves.

Dakgaejang (Spicy Chicken Soup)

A hearty and spicy chicken soup with minimal ingredients! Flavorful, warming, satisfying!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Lunch, Main Course, Soup

Cuisine Korean

Servings 2 people

Calories 257 kcal

Ingredients

  

1x2x3x

• 4 cups Chicken Stock
• 4-5 ea Scallions Washed cut to 2"
• 1 tbsp Toasted Sesame Oil
• 1 tbsp Gochujang
• 1/2 tbps Dark Soy Sauce
• 1 tbsp Garlic peeled, minced fine
• 1 ea Egg Large, beaten
• 1-2 ea Jalapenos Seeded, Minced (OPTIONAL)
• 1/2 tbps Gochujang (OPTIONAL)
• 1 lb Rotisserie Chicken Meat Shreded

Instructions

 

• In a medium-sized pot over low heat, heat the sesame oil until hot (but not smoking hot) over low heat. Add the chili pepper flakes and turn the heat off.
• Stir gently until the oil turns red and the chili pepper flakes become a paste. Do not burn the flakes. Mix in the soy sauce and garlic.
• Add the broth, scallions, pepper paste (if using) to the pot, and bring it to a boil.
• Continue to boil for an additional 3 – 4 minutes. Add the shredded chicken if using.
• Season, taste and balance flavor.
• Gently drizzle the egg over the soup before turning off the heat. Do not stir.

Notes

It is a quick and dirty cure-all for the sniffles, sneezes, and all-around blah feeling.

One can serve with rice, or add noodles during the cooking.

 

Nutrition

Calories: 257kcalCarbohydrates: 22gProtein: 13gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 16mgSodium: 897mgPotassium: 579mgFiber: 0.2gSugar: 9gVitamin A: 66IUVitamin C: 5mgCalcium: 27mgIron: 1mg

Keyword Chicken, Soup, Spicy

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