Spicy and Refreshing Chicken Soup (Dakgaejang) – Baek Jong-won Style
Spicy and Refreshing Chicken Soup (Dakgaejang) – Baek Jong-won Style
How to Make Dakgaejang Using Leftover Boiled Chicken, Chicken Breast, and Chicken Broth
Got leftover chicken breast or broth from boiled chicken (baeksuk)? Don’t let it go to waste! Transform it into a hearty and spicy Dakgaejang with just a few simple seasonings. It’s perfect for a satisfying meal or even as a hangover cure.
Main Ingredients- 300-400g chicken (cooked chicken, chicken breast, etc.)
- 3 stalks of green onion
- 1-2 king oyster mushrooms or enoki mushrooms
- 1 egg
- A small bunch of chives (optional)
- A small bunch of bean sprouts (optional)
- 2L chicken broth or water
- 1/2 onion
Seasoning Mix- 3 Tbsp soup soy sauce (gukganjang)
- 3 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp cooking oil
- 2/3 Tbsp rock salt (kkot so-geum)
- A pinch of black pepper
- A pinch of minced ginger (optional)
- 3 Tbsp soup soy sauce (gukganjang)
- 3 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp cooking oil
- 2/3 Tbsp rock salt (kkot so-geum)
- A pinch of black pepper
- A pinch of minced ginger (optional)
Cooking Instructions
Step 1
Prepare the leftover chicken by removing any bones and shredding or cutting it into bite-sized pieces. If using chicken breast, shredding it along the grain will give a better texture.
Step 2
Wash the green onions thoroughly. Cut them in half lengthwise and then into 5-6cm pieces. This longer cut helps to infuse the broth with a deeper green onion flavor.
Step 3
Tear the king oyster mushrooms or enoki mushrooms into bite-sized pieces. The chewy texture of the mushrooms adds another layer of flavor to the Dakgaejang.
Step 4
Peel the onion and slice it thinly into shreds. The natural sweetness of the onion will enhance the overall flavor of the soup.
Step 5
In a deep pot, heat 2 Tbsp of sesame oil and 1 Tbsp of cooking oil over medium heat. Add the prepared green onions and sauté until they are slightly wilted. This process releases the aromatic essence of the green onions into the oil.
Step 6
Reduce the heat to low. Add 3 Tbsp of red pepper flakes and stir constantly for about 1 minute, being careful not to burn them, to create chili oil. This step is crucial for developing the spicy and deep flavor of the Dakgaejang.
Step 7
Pour 2L of chicken broth or water into the pot with the chili oil and bring to a boil over high heat. Once boiling, add the torn mushrooms, sliced onion, prepared chicken, minced ginger (optional), 1 Tbsp of minced garlic, and 3 Tbsp of soup soy sauce. Stir well and let it simmer. (1/3 Tbsp of beef bouillon powder can be added for extra umami, but it’s optional.)
Step 8
When the soup comes to a rolling boil, reduce the heat to medium and let it simmer for about 15-20 minutes, allowing the flavors to meld. Then, lightly beat the egg and slowly drizzle it into the simmering soup, creating delicate ribbons. The egg adds a smooth texture.
Step 9
Finally, add the optional chives and bean sprouts and cook for just about 1 minute. Overcooking will make them limp, so keeping them slightly crisp is recommended. Sprinkle with a pinch of black pepper to finish. Your delicious and spicy Dakgaejang is ready! Enjoy it warm with a bowl of rice.
