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
- 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.
- 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.
- 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/
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