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Korean
Spicy Hot Chicken Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Dak Yookgaejang

Yookgaejang 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.

Yield: Makes 5 to 6 servings

Ingredients

  • 1 whole chicken
  • Water
  • 1 garlic bulb, peeled and minced
  • 3 tablespoons chili powder
  • 1 tablespoon soy sauce
  • 2 tablespoons salt
  • 3 eggs
  • 1 tablespoon sesame oil
  • 3 bundles of green onions, cut into about 3-inch lengths
  • 1/8 teaspoon black pepper

Directions

1. Place chicken in a large pot and add about 1 gallon of water. Bring to a boil. Reduce heat and simmer for at least 1 hour. Remove the chicken from the broth. Skim the fat from the chicken broth.

2. Debone and de-skin the chicken. Then, shred the meat into thin strips. Set aside.

3. In a large bowl, combine the garlic, chili powder, soy sauce, salt, and 2 tablespoons chicken broth. Add the chicken and mix thoroughly. Cover and set aside for about 10 minutes allowing the chicken to season and the chili powder to soften.

4. Combine the eggs and sesame oil in a small bowl and beat until well mixed.

5. Bring the broth to a boil again. Add the seasoned meat, green onions, and black pepper. Bring to a boil again, then add the egg mix, drizzling it slowly over the boiling broth.

Serve immediately with rice.


© 2005 Cecilia Hae-Jin Lee
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6. Nutritional information is based on using a 3 1/2 pound whole chicken.

355kcal (18%)
89mg (9%)
16mg (27%)
145mcg RAE (5%)
749mg
75mg
53g
1g
2g
7g
263mg (88%)
2745mg (114%)
3g (15%)
12g (19%)
4mg (21%)
 

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