Easy Chicken Soup (Dakgaejang) with Canned Chicken Breast
Easy Chicken Soup (Dakgaejang) with Canned Chicken Breast
A Surprising Taste Sensation! Make Dakgaejang with Canned Chicken Breast When You’re Craving It!
Craving a warm bowl of Dakgaejang but don’t want to buy a whole chicken? What if you have canned chicken breast in your pantry? You can definitely make a delicious Dakgaejang with it! You’ll be amazed by how tasty it is.
Main Ingredients- 1 can (320g) canned chicken breast (including liquid)
- 1 pack (350cc) store-bought beef bone soup broth (Sagol Gomtang)
- 350cc water
- 2 large napa cabbage leaves (about 100-120g)
- 1/2 medium onion (about 100-120g)
- 1/2 stalk green onion (about 40-50g)
- 100g soybean sprouts (about 1 handful)
- 50g oyster mushrooms (about 1/2 handful)
Making Chili Oil (Skip if using store-bought)- 3 Tbsp cooking oil (standard Korean tablespoon)
- 1/2 Tbsp gochugaru (Korean chili flakes, standard Korean tablespoon, approx. 3-4g)
Seasoning for Dakgaejang- 2 Tbsp gochugaru (Korean chili flakes, standard Korean tablespoon, approx. 13-14g)
- 1 Tbsp mirin (sweet rice wine, standard Korean tablespoon, approx. 8g)
- 1 Tbsp anchovy sauce (fish sauce, standard Korean tablespoon, approx. 8g)
- 3 Tbsp soy sauce (standard Korean tablespoon, approx. 24g)
- 1 Tbsp minced garlic (standard Korean tablespoon, approx. 15-20g)
- 1/2 Tbsp doenjang (fermented soybean paste, standard Korean tablespoon, approx. 15g)
- A pinch of black pepper
- 3 Tbsp cooking oil (standard Korean tablespoon)
- 1/2 Tbsp gochugaru (Korean chili flakes, standard Korean tablespoon, approx. 3-4g)
Seasoning for Dakgaejang- 2 Tbsp gochugaru (Korean chili flakes, standard Korean tablespoon, approx. 13-14g)
- 1 Tbsp mirin (sweet rice wine, standard Korean tablespoon, approx. 8g)
- 1 Tbsp anchovy sauce (fish sauce, standard Korean tablespoon, approx. 8g)
- 3 Tbsp soy sauce (standard Korean tablespoon, approx. 24g)
- 1 Tbsp minced garlic (standard Korean tablespoon, approx. 15-20g)
- 1/2 Tbsp doenjang (fermented soybean paste, standard Korean tablespoon, approx. 15g)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables. The tablespoon measurement refers to a standard Korean tablespoon, about 8cc. Cut the 2 large napa cabbage leaves into bite-sized pieces. Using the two largest outer leaves usually yields about 100-120g. (Refer to the linked video in the description for visual guidance.)
Step 2
Slice half of a medium onion (about 100-120g) into 1cm thick strips. Cut the half stalk of green onion (about 40-50g) into finger-length pieces, then halve them lengthwise.
Step 3
In a large bowl, combine the chopped napa cabbage, sliced onion, and green onion. Add all the seasoning ingredients listed under ‘Seasoning for Dakgaejang’ and mix well with your hands until everything is evenly coated and the flavors begin to meld.
Step 4
In a small pan, heat 3 Tbsp of cooking oil over the lowest heat setting. Add 1/2 Tbsp of gochugaru and stir gently. Once the oil begins to bubble, simmer for 1-2 minutes until fragrant, creating chili oil. If you have store-bought chili oil, you can use 3 Tbsp of that instead.
Step 5
Once the chili oil is ready, turn the heat to high. Add all the seasoned vegetables to the pan. Stir-fry until the onions become translucent. If the onions are hard to see due to the seasoning, continue stir-frying until the cabbage leaves soften slightly. Alternatively, if you can’t tell the state of the onions or cabbage, stir-fry vigorously over high heat for about 1 minute and 30 seconds.
Step 6
Once the vegetables are partially stir-fried, add the entire can of chicken breast, including its liquid. Continue to stir-fry over high heat for about 1 minute, allowing the chicken to combine with the seasonings.
Step 7
Pour in the store-bought beef bone soup broth (350cc). This rich broth base will add a deep flavor to your Dakgaejang.
Step 8
Now, add 350cc of water. If measuring precisely is difficult, you can rinse out the broth packet or estimate the water level by looking at the height of the remaining broth in the packet and filling a measuring cup to that level.
Step 9
Add the prepared soybean sprouts and oyster mushrooms. Bring to a boil over high heat and cook for 5 minutes. The 100g of sprouts is about one handful, and 50g of mushrooms is about half a handful. After 5 minutes, taste the soup. If it’s not salty enough, season with salt (like salt for seasoning or MSG-based salt) or simmer for another 2-3 minutes to reduce the broth slightly.
Step 10
Congratulations! Your incredibly delicious Dakgaejang, made with canned chicken breast, is now ready! It’s the perfect hearty soup to enjoy with a bowl of rice.
