Spicy and Refreshing Chicken Gukbap (Dakgaejang)
A Hearty Soup Dish for Rejuvenation and Hangover Relief: Making Dakgaejang
This Dakgaejang was made as a hangover cure after a night of heavy drinking. It’s not overly spicy and has a refreshing taste, making it excellent for relieving a hangover.
Main Ingredients
- Whole chicken, 600g
- Green onion, 1 stalk
- Boiled fiddlehead fern (gosari), 150g
- King oyster mushroom (chamtaribuseot), 200g
Chicken Broth Ingredients
- Onion, 1/2
- Green onion, 1 stalk
- Garlic cloves, 5
Seasoning
- Gochugaru (Korean chili flakes), 3 Tbsp
- Soy sauce, 3 Tbsp
- Cooking wine (mirin or similar), 2 Tbsp
- Minced garlic, 1 Tbsp
- Salt, 0.5 Tbsp (adjust to taste)
- Black pepper, a pinch
- Onion, 1/2
- Green onion, 1 stalk
- Garlic cloves, 5
Seasoning
- Gochugaru (Korean chili flakes), 3 Tbsp
- Soy sauce, 3 Tbsp
- Cooking wine (mirin or similar), 2 Tbsp
- Minced garlic, 1 Tbsp
- Salt, 0.5 Tbsp (adjust to taste)
- Black pepper, a pinch
Cooking Instructions
Step 1
First, trim the fatty part from the tail end (the ‘hip’ area) and the front part of the wings of the whole chicken. Remove any large lumps of fat around the chicken’s rear. Rinse the chicken thoroughly under running water, making sure to clean the inside as well. This step helps to effectively reduce any gamey odor from the chicken.
Step 2
In a pot, add enough water to partially cover the chicken. Add 1 stalk of green onion, 1/2 onion, and 5 whole garlic cloves. (Optional: Adding a few whole peppercorns can further help remove any unwanted smells. However, it’s perfectly fine to omit them, and the broth will not be gamey.) Cover the pot and bring it to a rolling boil over high heat for 30 minutes to create the chicken broth.
Step 3
The pre-boiled fiddlehead fern (gosari) can be used as is. For the king oyster mushrooms, trim off the tough, woody bottom part and then tear them into bite-sized pieces with your hands. Tearing them helps the seasoning penetrate better, making them more flavorful.
Step 4
In a large bowl or pot, combine the prepared fiddlehead fern, torn mushrooms, and roughly chopped green onion. Add all the seasoning ingredients (gochugaru, soy sauce, cooking wine, minced garlic, salt, and pepper) and gently mix them together with your hands until everything is well coated. Ensure the seasoning is evenly distributed amongst the vegetables.
Step 5
Once the chicken has boiled for 30 minutes, remove it from the pot and let it cool slightly. Strain the broth through a sieve to remove the cooked vegetables (green onion, onion) and any excess fat. Reserve the clear chicken broth.
Step 6
In the pot you will use for the soup, add 2 Tbsp of cooking oil. Add the seasoned vegetables (fiddlehead fern, mushrooms, green onion) and stir-fry them over medium heat until the oil turns reddish, indicating that the chili flakes have released their flavor and color. This step creates a richer, deeper broth.
Step 7
Pour the reserved chicken broth over the stir-fried vegetables, ensuring the ingredients are well covered. Bring the soup to a vigorous boil over high heat.
Step 8
Once the chicken has cooled enough to handle, shred the chicken breast meat into bite-sized pieces. Add the shredded chicken to the boiling soup. (Tip: You can set aside the chicken thigh and wing meat to make chicken porridge later, which is a delicious and hearty addition.)
Step 9
After adding the chicken, let the soup simmer for about 10 more minutes for all the flavors to meld together. Taste the soup and adjust the seasoning with additional salt or soy sauce if needed, according to your preference.
Step 10
This recipe yields approximately 4 servings of Dakgaejang, served in standard soup bowls. The mild seasoning makes it non-irritating, and as you eat, you’ll notice a wonderfully refreshing and deep broth flavor that soothes the stomach. It’s perfect for a hangover remedy or a satisfying meal.
