Spicy Hot Chicken Soup
Updated February 23, 2016 
Cookbook
Eating Korean: From Barbecue to Kimchi, Recipes from My Home
Published by Houghton Mifflin Harcourt
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.
Makes5 to 6 servings
CostInexpensive
Total Timeunder 2 hours
One Pot MealYes
OccasionFamily Get-together
Recipe Coursemain course
Dietary Considerationdiabetic, gluten-free, healthy, low calorie, low-fat
Mealdinner
Taste and Texturegarlicky, hot & spicy, meaty, savory
Type of Dishhot soup
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
Instructions
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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.
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Debone and de-skin the chicken. Then, shred the meat into thin strips. Set aside.
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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.
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Combine the eggs and sesame oil in a small bowl and beat until well mixed.
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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.
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Serve immediately with rice.
2005 Cecilia Hae-Jin Lee
