
Spicy and Refreshing Chicken Gukbap Recipe
Spicy and Refreshing Chicken Gukbap Recipe
How to Make Delicious Dakgaejang (Spicy Chicken Soup)
Discover the secrets to making Dakgaejang, a hearty Korean soup featuring tender shredded chicken, crisp vegetables, and a rich, spicy broth. This detailed recipe is perfect for beginners and will guide you step-by-step to a flavorful meal.
Main Ingredients- 1 pack Chicken breast (approx. 300g)
- 1 large Onion
- 2-3 Green onions (mostly white parts)
- 10-15 whole Garlic cloves
- 1 handful cooked Fernbrake (Gosari, approx. 100g)
- 1 handful Bean sprouts (approx. 50g)
Seasoning- 2 Tbsp minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Gukganjang (Soup soy sauce)
- 3 Tbsp Fish sauce (anchovy or similar)
- 1 Tbsp Mirin (rice wine for cooking)
- 0.5 tsp Black pepper powder
- 2 Tbsp minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Gukganjang (Soup soy sauce)
- 3 Tbsp Fish sauce (anchovy or similar)
- 1 Tbsp Mirin (rice wine for cooking)
- 0.5 tsp Black pepper powder
Cooking Instructions
Step 1
Prepare the ingredients that will create the deep flavor of Dakgaejang. Rinse the chicken breast clean. Cut the large onion into big pieces. Slice the green onions into 2-inch lengths, focusing on the white parts, and prepare the whole garlic cloves. (Tip: The white parts of the green onions provide a refreshing sweetness!)
Step 2
Place the chicken breast, onion, and whole garlic cloves in a pot. Add enough water to cover the chicken and bring it to a boil. This process helps remove any gamey odor from the chicken and extracts a flavorful broth.
Step 3
Prepare the vegetables that will add a refreshing and spicy kick to your Dakgaejang. Generous amounts of green onions are key for authentic flavor. Have a handful of pre-blanched fernbrake and a handful of fresh bean sprouts ready. (Tip: Blanching the fernbrake beforehand makes it easier to use!)
Step 4
Once the chicken breast is cooked through, remove it from the pot. Do not discard the broth; reserve it separately, as this liquid is crucial for the soup’s rich taste.
Step 5
Let the cooked chicken breast cool slightly, then shred it into bite-sized pieces along the grain. Avoid shredding it too finely to maintain a pleasant texture.
Step 6
In a bowl, combine the shredded chicken with all the seasoning ingredients: 2 Tbsp minced garlic, 2 Tbsp gochugaru, 4 Tbsp gukganjang, 3 Tbsp fish sauce, 1 Tbsp mirin, and 0.5 tsp black pepper powder. Mix well to ensure the chicken is evenly coated.
Step 7
Add the prepared fernbrake to the seasoned chicken mixture and toss everything together. This allows the fernbrake to absorb the flavorful marinade.
Step 8
In a deep pot or Dutch oven, heat a little cooking oil over medium heat. Add the roughly chopped green onions and sauté until fragrant and translucent, creating a flavorful ‘green onion oil’. This step significantly enhances the soup’s refreshing taste.
Step 9
Once the green onion oil is ready, add 2 tablespoons of gochugaru to the pot.
Step 10
Sauté the gochugaru over low heat for a brief moment, stirring constantly to prevent burning and to release its vibrant red oil. This will give the soup a beautiful, appetizing color.
Step 11
Add the seasoned chicken and fernbrake mixture to the pot. Sauté together for about 2-3 minutes, allowing the flavors to meld.
Step 12
Pour in the reserved chicken broth. Ensure there’s enough broth to cover the chicken and vegetables.
Step 13
Increase the heat to high and bring the soup to a rolling boil. Skim off any foam or impurities that rise to the surface to ensure a clear and clean broth.
Step 14
Once boiling, add the bean sprouts and cook for another minute or two until they are just tender-crisp. Avoid overcooking the bean sprouts, as they can become mushy.
Step 15
Taste the soup and adjust the seasoning if necessary with more gukganjang or salt. Reduce the heat to low and let it simmer gently until the flavors have fully developed. Your delicious Dakgaejang is now complete! (Tip: For extra spiciness, feel free to add some chopped Cheongyang peppers.)

