Dakgaejang (Spicy Korean Chicken Soup)

Dakgaejang (Spicy Korean Chicken Soup) is a deeply flavorful Korean comfort soup with shredded chicken, leeks, and chili oil in a rich red broth. Light yet bold, it’s the kind of soup that warms you from the inside out.

When the cold wind sweeps through, I find myself craving a bowl of dakgaejang — a spicy Korean chicken soup that chases away the chill. My mother often made it on gray, chilly days when someone in the family needed comfort food that healed both body and spirit.

Dakgaejang reminds me of yukgaejang , its beefy cousin, but this version feels lighter and cleaner, with shredded chicken, leeks, and mung bean sprouts soaking in a flavorful red broth. The deep red color of the broth might look fiery, but the spice is gentle and pleasantly warming.

My Secret to a Deeply Flavorful Dakgaejang

This isn’t just another version of spicy chicken soup — it’s one I’ve fine-tuned to bring out the best flavor and color in every bowl. I start with a light, homemade chicken stock as the base, then build layers of spice and aroma with my own chili oil.

Along with gochugaru, I stir in a small spoon of gochujang (Korean chili paste). It deepens the flavor and keeps the vivid red hue bright to the end — a tiny addition that makes a big difference without changing the authentic taste Koreans love.

I actually use a similar technique in my doenjang jjigae (soybean paste stew) recipe to add richness without heaviness. It’s one of those small details that come from years of home cooking and testing.

If you love soups that are both comforting and bold, this one feels just like something a Korean mom would make on a quiet weekend — deeply flavorful, made with care, and full of warmth. Once you try it, you’ll see why it’s one of my most loved recipes for the cold season.

For another comforting Korean chicken dish, don’t miss dakdoritang—spicy chicken stew with carrots and potatoes.

Build the Base with Homemade Chicken Stock

In Korean soups like dakgaejang, everything begins with a clean, flavorful broth. I always make mine from scratch using a whole chicken—it gives the soup a natural richness without turning the broth heavy or greasy. You’ll taste the difference in each spoonful.

To make the stock, combine the chicken with onion, leek, garlic, and a few slices of Korean radish. I also like to add a small piece of dried kelp (dashima) for that subtle depth of umami you find in traditional Korean broths. Let it simmer gently until the meat is tender and the broth turns slightly milky.

Once cooked, remove the chicken and shred it into bite-size pieces for later. Strain and keep the broth clear—you now have a beautiful base that carries the spice and aroma of dakgaejang perfectly.

If you already have homemade chicken stock on hand, you can use that too. But for the most authentic flavor, a fresh batch made this way always delivers the best result.

Bring It All Together: How to Make Dakgaejang

Once your homemade stock is ready, it’s time to build layers of flavor and bring everything together into one comforting bowl of soup. Prepare the vegetables — 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 heat low. You want the chili flakes to release their color, not burn. The oil should turn a deep red within a minute or two. This step creates the foundation of the soup’s signature flavor and color.

Cook the Vegetables. Add your leeks, mung bean sprouts, and mushrooms into the chili oil. Stir them briefly until they start to soften and glisten. This not only seasons the vegetables but also infuses them with a subtle smokiness that builds character in the broth.

Add the Stock and Gochujang. Pour in your prepared chicken stock and stir in the gochujang.

Simmer. Let the soup simmer gently until the vegetables are tender and the flavors come together.

Add the Chicken and Seasonings. Add the shredded chicken to the pot. Season with Korean soup soy sauce and, if you have it, tuna sauce — a small addition that deepens the umami beautifully.

Put Chives at the End. Finish the soup with a handful of Asian chives for a fresh, lightly garlicky aroma. If you can’t find them, simply add a bit more green onion instead. It still brings a nice brightness to the broth.

When you ladle the finished soup into a bowl, you’ll see why this dish stands out — a vibrant red broth, tender chicken, and vegetables that soak up every drop of flavor. It’s simple cooking, but done with intention — the kind that fills the kitchen with warmth.

Serving and Storage Tips

I love serving dakgaejang with a bowl of warm rice and a side of kimchi — that’s all you really need. The broth has enough body and spice to stand on its own, and the rice helps mellow the heat.

This soup keeps beautifully. Store leftovers in the fridge for up to a week — the flavors deepen with time, so it often tastes even better the next day. You can also freeze it for up to 3 months; just cool it completely and pack it in airtight portions. Reheat gently on the stove to bring the flavors back to life.

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