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+ servings
Spicy Kroean chicken and vegetable soup looks devilish red

Spicy Korean Chicken Soup (Dakgaejang)

Holly Ford
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.
5 from 3 votes
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Cuisine Korean
Servings 8


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


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.


You can replace Asian leek with a bunch of green onion.
Keyword Asian leek, comfort food, dakgaejang, gochujang, Korean chicken soup, Korean chili flakes, spicy chicken soup, spicy Korean chicken soup
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