Simple Chicken Breast Guk Recipe
How to Make Delicious and Healthy Chicken Breast Guk
Enjoy a hearty and flavorful Chicken Guk (Korean Chicken Soup) made with chicken breast! This recipe is designed for simplicity and speed, perfect for busy days, yet it delivers a surprisingly deep and savory broth. You’ll love the comforting taste, the tender chicken, and the fresh vegetables. This is a fantastic way to warm up and nourish yourself.
Main Ingredients
- 2 chicken breasts
- 2 stalks of green onions
- 1/2 onion
- 200g oyster mushrooms
- 300g soybean sprouts
- 1 bunch of chives
- 1 red chili pepper
- 1-2 Korean green chili peppers (Cheongyang peppers)
For Boiling Chicken
- 2L water
- 2 bay leaves
- 1 Tbsp whole peppercorns
Seasoning
- 3 Tbsp sesame oil
- 2 Tbsp cooking oil
- 4 Tbsp red chili powder (gochugaru)
- 2 Tbsp minced garlic
- 3 Tbsp soup soy sauce (guk-ganjang)
- 3 Tbsp anchovy sauce (myeolchi-aekjeot)
- Salt to taste
- 2L water
- 2 bay leaves
- 1 Tbsp whole peppercorns
Seasoning
- 3 Tbsp sesame oil
- 2 Tbsp cooking oil
- 4 Tbsp red chili powder (gochugaru)
- 2 Tbsp minced garlic
- 3 Tbsp soup soy sauce (guk-ganjang)
- 3 Tbsp anchovy sauce (myeolchi-aekjeot)
- Salt to taste
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Cut the green onions into large pieces and slice the onion into fairly thick strips. This ensures they retain a pleasant texture when eaten.
Step 2
Trim the tough ends off the oyster mushrooms and then tear them into bite-sized pieces along their natural grain. Cut the chives to a similar length as the mushrooms; this will create a beautiful visual appeal and a harmonious flavor.
Step 3
Finely chop the red chili pepper and the Korean green chili peppers (Cheongyang peppers) after removing the seeds. You can adjust the amount based on your preference for spiciness.
Step 4
To ensure the soybean sprouts are fresh and crisp, soak them in cold water. Gently agitate them with your hands and rinse multiple times until thoroughly clean. This helps maintain their crunchy texture.
Step 5
Now, it’s time to boil the chicken breast. Place the chicken breasts in a pot with 2L of water, 2 bay leaves, and 1 tablespoon of whole peppercorns. Bring it to a boil over high heat.
Step 6
Once the water reaches a rolling boil, reduce the heat to medium. Cover the pot and simmer for about 15 minutes, or until the chicken breast is tender. Skim off any foam that rises to the surface during cooking for a clearer broth.
Step 7
Don’t discard the chicken broth; it will be the flavorful base for our guk! Remove the cooked chicken breasts from the pot, let them cool in cold water briefly, then shred them into bite-sized pieces along the grain. This makes them wonderfully tender to eat.
Step 8
Let’s start building the flavor base for the guk. In a pot, combine 3 tablespoons of sesame oil and 2 tablespoons of cooking oil. Add the coarsely chopped green onions and sauté over medium-low heat until they become lightly golden and fragrant. This slow sautéing is key to releasing their sweet aroma.
Step 9
Once the green onions have softened, add 4 tablespoons of red chili powder (gochugaru). Stir and cook briefly over low heat to create a chili oil. Be careful not to burn the chili powder, as this will make the broth bitter. This step adds a beautiful color and depth of flavor.
Step 10
Pour in the reserved chicken broth from boiling the chicken. Add 2 tablespoons of minced garlic, 3 tablespoons of soup soy sauce (guk-ganjang), 3 tablespoons of anchovy sauce (myeolchi-aekjeot), and the shredded chicken breast. Bring the mixture to a boil over high heat.
Step 11
After it starts boiling, reduce the heat to medium. Add the sliced onion and oyster mushrooms. Cover and simmer for about 10 minutes, allowing the vegetables to soften and their flavors to meld into the broth. The sweetness from the onions and mushrooms will enhance the soup’s taste.
Step 12
After 10 minutes, add the soybean sprouts. Cook for just another 2-3 minutes. Avoid overcooking the sprouts, as they can become mushy. We want them to remain crisp.
Step 13
Now it’s time to adjust the seasoning. Taste the soup and add salt gradually until it reaches your desired flavor. Remember that the soup soy sauce and anchovy sauce already contribute saltiness, so season thoughtfully.
Step 14
Finally, add the chopped chives and the chopped red and green chili peppers. Let it simmer for a final moment. Cooking the chili peppers briefly preserves their fresh color and aroma.
Step 15
This simple Chicken Breast Guk is a perfect, hearty meal for cold winter days or whenever you crave a comforting bowl of soup. It’s quick to make but incredibly satisfying. Enjoy your delicious homemade guk!
