Korean Spicy Hot Chicken Soup (Dak Yukgaejang)
Author: Epicurus.com Kitchens
  • 1 chicken (3 1/2 to 4-pounds)
  • water; as needed
  • 1 head garlic; peeled, minced
  • 3 Tablespoons Korean chile powder
  • 1 Tablespoon soy sauce
  • 2 Tablespoons salt
  • 3 eggs
  • 1 Tablespoon Korean sesame oil
  • 5 bunch green onions; sliced
  • 1/8 teaspoon freshly-ground black pepper
  1. Place chicken in large pot and add about 4 quarts water. Bring to boil. Reduce heat to low and simmer 1 hour. Remove chicken from broth and skim fat. Remove skin and debone chicken, shredding meat. Set aside.
  2. Combine garlic, chile powder, soy sauce, salt and 2 tablespoons chicken broth in large bowl. Add chicken and mix thoroughly. Cover and set aside about 10 minutes for flavors to meld and chile powder to soften.
  3. Combine eggs and sesame oil in small bowl and beat until well mixed. Bring broth to boil. Add seasoned meat, green onions and pepper. Return to boil, then add egg-sesame oil mix, sprinkling it slowly over boiling broth. Serve immediately.
Yukgaejang is usually made with shredded beef. However, chicken is substituted here. Hot chicken-based soups are thought to prevent illness and fatigue on hot days. Buy Korean chile powder and Korean sesame oil at Korean markets.

This recipe yields 8 servings.

Each serving: 156 calories; 2,014 mg sodium; 136 mg cholesterol; 6 grams fat; 3 grams carbohydrates; 21 grams protein; 0.78 gram fiber.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/korean-spicy-hot-chicken-soup-dak-yukgaejang/5029/