Dak Gaejang (Spicy Shredded Chicken Soup)
A spicy shredded chicken soup for when you crave a fiery broth. Simmered in the stock from boiling the chicken, loaded with hand-torn chicken and plenty of green onion — Baek Jong-won style.
Ingredients
Main
- Whole chicken1
- Water3L
- Green onion6-7 stalks
- Onion1.5
- Bean sprouts1.5 handfuls
- Garlic chives1 handful
- Oyster mushrooms1 handful
Seasoning
- Cooking oil2 tbsp
- Sesame oil2 tbsp
- Red pepper flakes5 tbsp
- Minced garlic2 tbsp
- Soup soy sauce1/4 cup
- Ginger powdera pinch
- Salt1 tbsp
- Black peppera pinch
Directions
- 1
Bring 3L of water to a boil with the chicken, 1 stalk of green onion, and 1/2 onion, and simmer 30-40 minutes until the meat is fully cooked.
- 2
The cooking liquid becomes the soup base. Remove the green onion and onion, and strain the stock once through a sieve.
- 3
Tear the cooked chicken into bite-size pieces along the grain.
- 4
Cut about 6 stalks of green onion into large pieces, halve them lengthwise, and stir-fry in a pan with 2 tbsp cooking oil and 2 tbsp sesame oil.
- 5
Once softened, add 5 tbsp of red pepper flakes and keep stir-frying carefully so it doesn't burn, drawing out the chili oil.
- 6
Pour in all of the strained chicken stock.
- 7
Add the onion and oyster mushrooms.
- 8
Add 2 tbsp of minced garlic and a pinch of ginger powder.
- 9
Bring to a rolling boil, then season with 1/4 cup of soup soy sauce.
- 10
Add the bean sprouts and let it simmer thoroughly.
- 11
Add the shredded chicken and sprinkle in some black pepper.
- 12
Finally, top with the garlic chives and bring to a boil once more. Taste and adjust with about 1 tbsp of salt as needed.
Tips
Using the chicken's own cooking stock as the broth gives deep savory flavor. Stir-frying the green onion well in the chili oil is the key to a rich, fiery taste.