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Korean spicy chicken soup (dakgaejang) with vegetables is showing its devilish red look in a white pot.

Spicy Korean Chicken Soup (Dakgaejang)

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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.
Cuisine Korean
Diet Low Lactose
Keyword Asian leek, comfort food, dakgaejang, gochujang, Korean chicken soup, Korean chili flakes, spicy chicken soup, spicy Korean chicken soup
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Calories 108
Author Holly Ford

Ingredients

For chicken stock

  • 1 2.5-3 lb whole chicken
  • 2-3 thick slices of Korean or daikon radish
  • 1 onion cut in half
  • 1 Asian leek sliced, see note below
  • 6-7 cloves garlic
  • 1 dried sea kelp (dashima)
  • 12 cups water

For chili oil

For soup

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.

Nutrition

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