Dakgaejang (Spicy Korean Chicken Soup)

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

Dakgaejang (Spicy Korean Chicken Soup)

A classic Korean spicy chicken soup made with tender shredded chicken, leeks, and chili oil in a rich, flavorful broth. Light yet deeply satisfying, this homemade dakgaejang is perfect for when you crave warmth and hearty Korean flavors.

Course Main Course, Soup

Cuisine Korean

Diet Low Lactose

Keyword chicken soup Korean style, dakgaejang, homemade Korean soup, Korean chicken soup, Korean comfort food, Korean spicy soup, spicy chicken soup, spicy Korean chicken soup, yukgaejang chicken version

Prep Time 1

Cook Time 30

Total Time 1 30

Servings people

Calories 108

Author Hyegyoung K. Ford

Ingredients

For chicken stock

1 2.5-3 lb (1.1–1.4 kg) 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 (2.8–3 liters) water

For chili oil

2 tbsp (30 ml) oil
1 tbsp (15 ml) sesame oil
2-3 tbsp (14–21 g) Korean chili flakes (gochugaru)
3 cloves (about 9 g) garlic finely minced

For soup

10 oz (280 g) mung bean sprouts
1 (about 80 g) Asian leek, sliced or a bunch green onion
5 oz (140 g) oyster mushrooms or other mushrooms
1/2-1 tbsp (8–15 g) Korean chili paste (gochujang)
2 tbsp (30 ml) Korean soup soy sauce (gukganjang)
1 tbsp (15 ml) Korean tuna sauce optional
1/2 cup (about 30 g) Asian chives, sliced optional (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.

Nutrition