Quick and Delicious Chicken Breast Guk
Easy and Flavorful Chicken Guk Recipe Using Chicken Breast and Bean Sprouts
This recipe introduces a chicken guk made with chicken breast and bean sprouts, which offer a refreshing taste unlike the typical soybean sprouts used in Yukgaejang. Utilizing store-bought seasoned bracken and easy-to-prepare chicken breast, this dish is quick, delicious, and hearty enough to be a satisfying main meal. It’s a perfect way to enjoy a flavorful and comforting bowl of soup!
Main Ingredients
- 3 pieces of chicken breast (approx. 400g)
- 2 stalks of green onion
- 1 bag of bean sprouts (approx. 270g)
- 300g of pre-cooked bracken (gosari)
- 1 handful of oyster mushrooms
- 1 pack of king oyster mushrooms
Ingredients for Boiling Chicken
- 3 Tbsp sesame oil
- 1 stalk of green onion
- 6 cloves of garlic
- 1 piece of ginger (thumb-sized)
- 2.4 liters of water
Seasoning Ingredients (using soup spoon for measurement)
- 2 Tbsp Cheongyang chili powder (spicy)
- 4 Tbsp chili powder
- 0.5 Tbsp concentrated chicken stock (optional)
- 1 Tbsp minced garlic
- 4 Tbsp soup soy sauce (gukganjang)
- 2 Tbsp soju (or cooking wine)
- 1 Tbsp sesame oil
- 1-2 Tbsp salt (to taste)
- Pinch of black pepper
- 3 Tbsp sesame oil
- 1 stalk of green onion
- 6 cloves of garlic
- 1 piece of ginger (thumb-sized)
- 2.4 liters of water
Seasoning Ingredients (using soup spoon for measurement)
- 2 Tbsp Cheongyang chili powder (spicy)
- 4 Tbsp chili powder
- 0.5 Tbsp concentrated chicken stock (optional)
- 1 Tbsp minced garlic
- 4 Tbsp soup soy sauce (gukganjang)
- 2 Tbsp soju (or cooking wine)
- 1 Tbsp sesame oil
- 1-2 Tbsp salt (to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s make a refreshing broth by boiling the chicken. Rinse 3 pieces of chicken breast clean. Add 1 green onion stalk, 6 cloves of garlic, and a thumb-sized piece of ginger to the pot along with the chicken breast.
Step 2
Heat a wide pot over medium heat and add 3 tablespoons of sesame oil. Place the prepared chicken breast in the pot and stir-fry until the surface is lightly browned. This step helps to remove any gamey odor from the chicken and adds depth of flavor.
Step 3
Once the chicken breast is lightly browned, pour in 2.4 liters of water and add all the ingredients for boiling the chicken. Bring to a boil over high heat. Skim off any white scum that rises to the surface, then reduce the heat to medium, cover, and simmer for about 20 minutes to create a rich chicken broth.
Step 4
While the broth is simmering, let’s prepare the vegetables for the chicken guk. Cut the white parts of 2 green onion stalks in half lengthwise, then chop them into approximately 7cm lengths. Trim the tough ends of the oyster mushrooms and king oyster mushrooms, then separate them into bite-sized pieces.
Step 5
Drain the liquid from the pre-cooked bracken (gosari) and rinse it lightly under running water. Then, cut it into manageable pieces (about 5cm long), soak it in water for 10-15 minutes to remove any residual impurities, and squeeze out excess water. Wash the bean sprouts thoroughly under running water.
Step 6
Now, let’s lightly blanch the mushrooms and green onions. Add the prepared green onions and mushrooms to boiling water for just a moment, until their color becomes vibrant. Immediately transfer them to cold water to rinse and drain well. This keeps the vegetables crisp and ensures a cleaner broth flavor.
Step 7
It’s time to make the seasoning paste, which is key to the deliciousness of this chicken guk. In a large bowl, combine 2 tablespoons of Cheongyang chili powder, 4 tablespoons of chili powder, 1 tablespoon of minced garlic, 4 tablespoons of soup soy sauce, 2 tablespoons of soju, 1 tablespoon of sesame oil, 0.5 tablespoon of concentrated chicken stock (if you want extra richness), and a pinch of black pepper. Mix everything thoroughly.
Step 8
The chicken broth should be ready after simmering for 20 minutes. Carefully remove the chicken breast from the broth, let it cool slightly, and then shred it into bite-sized pieces. Discard the green onion, garlic, and ginger that were used for boiling the chicken, keeping only the clear, rich broth.
Step 9
Add the shredded chicken, blanched green onions and mushrooms, and prepared bracken to the seasoning paste. Gently mix and massage everything together, ensuring the seasoning coats all the ingredients evenly. Marinating them beforehand will infuse deeper flavors when cooked.
Step 10
Return the clear chicken broth to medium heat and bring it to a simmer. Add all the seasoned vegetables and chicken to the broth. Once the soup returns to a boil, add the washed bean sprouts. Cook with the lid off for about 5 minutes, allowing the bean sprouts to cook to a tender crispness. Cooking with the lid off after adding bean sprouts helps prevent any unpleasant odor.
Step 11
Finally, taste the soup and adjust the seasoning with salt according to your preference. 1-2 tablespoons is usually a good starting point, but feel free to add more or less. Finish with a sprinkle of black pepper. Your hot and spicy chicken breast guk is now complete! If you like it extra spicy, you can add more chili peppers or powder. If you prefer a soupier consistency, add a little more water.
Step 12
By using chicken breast, this chicken guk can be prepared much faster than traditional versions made with bone-in chicken. Even without bones, the concentrated chicken stock helps to achieve a deep, satisfying broth flavor, making it a fulfilling and delicious meal.
Step 13
Enjoy this chicken guk with its hearty texture and wonderfully spicy, warming broth. May it bring you energy for the day!
