Spicy and Hearty Dakgaejang (Korean Chicken Soup)
Spicy and Hearty Dakgaejang (Korean Chicken Soup)
Quick Dakgaejang Made with Half a Chicken (Perfect for Two!)
Don’t let that leftover half chicken from your stir-fry go to waste! This recipe makes a delicious, spicy, and invigorating Dakgaejang, perfect for a satisfying meal. It’s sized just right for a couple, making it an excellent way to utilize leftover chicken.
Main Ingredients- 1/2 chicken for stir-fry
- 250g boiled fiddlehead ferns (gosari)
- 250g boiled taro stems (torandae)
- 5 green onions
- A few green onion tops
- 1/4 onion
- 1.5 liters water
Seasoning Ingredients- 3 Tbsp minced garlic
- 4 Tbsp red pepper flakes (gochugaru)
- 4 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp cooking wine (mirin or similar)
- 1 Tbsp fish sauce
- Pinch of MSG (optional)
- 2 Tbsp all-purpose flour
- 3 Tbsp minced garlic
- 4 Tbsp red pepper flakes (gochugaru)
- 4 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp cooking wine (mirin or similar)
- 1 Tbsp fish sauce
- Pinch of MSG (optional)
- 2 Tbsp all-purpose flour
Cooking Instructions
Step 1
First, thoroughly clean the chicken by removing any internal organs and excess fat. Rinse it well under running water. If a whole chicken for stir-fry is too much for just you and your partner, you can use half for this Dakgaejang and the other half for a Samgyetang (Ginseng Chicken Soup) – a perfect way to use it up!
Step 2
Place the cleaned half chicken in a pot. Add 1.5 liters of water. Toss in the trimmed green onion tops and the whole, washed onion. Bring to a boil over high heat and simmer for about 20 minutes. This step helps remove any gaminess from the chicken and adds a refreshing depth to the broth.
Step 3
After simmering the chicken for about 20 minutes, remove and set aside the green onion tops and onion that were used to flavor the broth. You can discard them or use them for another purpose.
Step 4
Carefully take the chicken out of the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat into bite-sized pieces. Be sure to separate all the meat from the bones. Shredding the meat into manageable pieces, rather than finely chopping, will provide a better texture.
Step 5
Don’t discard the chicken bones! Return them to the broth in the pot. Simmering the bones further will extract more flavor, resulting in a richer and more robust broth for your Dakgaejang.
Step 6
Now, let’s prepare the fiddlehead ferns (gosari), a key ingredient in Dakgaejang. If they are already boiled, rinse them thoroughly under cold water. Cut them into lengths suitable for eating. If they are too long, they can be difficult to eat, so aim for a manageable size.
Step 7
Similarly, prepare the taro stems (torandae). If they are already boiled, rinse them well. Cut them into bite-sized pieces. For thicker taro stems, you can split them lengthwise into two or three strands. This allows them to absorb the seasoning better and adds a pleasant chewiness.
Step 8
In a large bowl, combine the shredded chicken meat with the prepared fiddlehead ferns and taro stems. It’s now time to season this delicious mixture.
Step 9
Add all the seasoning ingredients to the bowl with the chicken and vegetables: 3 Tbsp minced garlic, 4 Tbsp gochugaru (red pepper flakes), 4 Tbsp guk-ganjang (soy sauce for soup), 2 Tbsp cooking wine (like mirin), and 2 Tbsp all-purpose flour. Using your clean hands, gently mix and knead everything together until the ingredients are well coated with the seasoning. The flour helps to thicken the broth slightly and bind the ingredients together.
Step 10
Bring the broth back to a boil. Add the seasoned chicken, fiddlehead ferns, and taro stems to the simmering broth. Let it cook together, allowing the flavors to meld beautifully into a hearty Dakgaejang.
Step 11
Once the soup starts boiling again, add the chopped green onions generously. The fresh, crisp flavor of the green onions will further enhance the overall taste of the Dakgaejang.
Step 12
For an extra boost of umami, add a tiny pinch of MSG (optional). Be careful not to add too much, as it can make the soup taste unnaturally sweet or bland. A small amount is key! Taste the soup and adjust the seasoning if needed. You can add 1 Tbsp of fish sauce if it needs more saltiness, or use regular salt to your preference. Remember, MSG is entirely optional.
Step 13
Reduce the heat to low and let the Dakgaejang simmer gently for about 10 more minutes. This slow simmering allows all the flavors to deepen and meld together perfectly.
Step 14
Your delicious and hearty Dakgaejang is now ready to be enjoyed! Serve it hot with a bowl of steamed rice for a truly comforting meal.
