This spicy Korean chicken soup (dakgaejang) is delicious and full of flavor! With plenty of vegetables, like leeks and mushrooms, this recipe is nourishing and comforting. Plus, learn my secret tips to keeping the broth bright red.
1/2cupAsian chives, slicedoptional (See note below)
salt and pepper to taste
Instructions
To make the chicken stock
Add all the stock ingredients in a stock pot and pour water. Bring to a gentle boil, then simmer for 45 minutes over low heat. Transfer the chicken on the side, discard the vegetables and reserve the stock. Shred chicken and set aside.
To make the chili oil
Heat oils in a large soup pot over low flame, add the chili flakes and garlic. Cook until oil turns red and fragrant, stirring constantly; about 1 minute. Be careful not to 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 until softened. Add the mushrooms and toss. Pour the reserved stock.
Add the chili paste and mix everything well. Bring the soup to boil over medium heat and cook until the vegetables are soft and tender.
Add the shredded chicken and heat through. Season the soup with Korean soup soy sauce and the tuna sauce (if using). Add the Asian chives (if using) and stir well.
Add more sauces, and salt & pepper according to your taste. Serve hot with rice and kimchi on the side.
Notes
You can replace Asian leek with a bunch of green onion.