Spicy Shredded Chicken Soup (Dakgaejang)
Spicy Shredded Chicken Soup (Dakgaejang)
How to Make Delicious Spicy Dakgaejang – A Hearty Korean Chicken Soup
My partner isn’t usually a fan of dry chicken breast, but he loves it when it’s prepared for Dakgaejang! This recipe is for a flavorful and spicy version of Korean shredded chicken soup, packed with tender chicken breast and a medley of vegetables. It’s perfect for a comforting meal, and even a small batch yields a generous amount. (Tablespoon refers to a standard Korean rice spoon.)
Dakgaejang Ingredients- 3 pieces Chicken breast (approx. 280g)
- 81g Cooked fiddlehead ferns (gosari)
- 60g Oyster mushrooms
- 106g Onion
- 60g Green onions
- 1 Cheongyang chili pepper (approx. 12g)
- 1 Tbsp Minced garlic
- 550ml Chicken broth
- 650ml Water
Dakgaejang Seasoning- 1.5 Tbsp Soup soy sauce (guk-ganjang)
- 2 Tbsp Fish sauce (kanari aekjeot)
- 1 Tbsp Chicken stock (optional)
- 1.5 Tbsp Chili oil
- 1.2-1.5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- Pinch of black pepper
For Boiling the Chicken Breast- 35g Onion
- 0.3 Tbsp Whole black peppercorns
- 2 Tbsp Soju (or cooking wine)
- 800ml Water
- 1.5 Tbsp Soup soy sauce (guk-ganjang)
- 2 Tbsp Fish sauce (kanari aekjeot)
- 1 Tbsp Chicken stock (optional)
- 1.5 Tbsp Chili oil
- 1.2-1.5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- Pinch of black pepper
For Boiling the Chicken Breast- 35g Onion
- 0.3 Tbsp Whole black peppercorns
- 2 Tbsp Soju (or cooking wine)
- 800ml Water
Cooking Instructions
Step 1
Rinse the 280g of chicken breast under cold running water. This initial rinse helps to clean the chicken before cooking.
Step 2
To remove any gamey odor from the chicken breast, place it in a pot with 800ml of water, 0.3 Tbsp of whole black peppercorns, the 35g of onion (roughly chopped or quartered), and 2 Tbsp of soju. Bring this to a boil over high heat.
Step 3
Once the water starts boiling vigorously, use a spoon to skim off any foam or scum that rises to the surface. Then, reduce the heat to medium and simmer for about 10 minutes. This process ensures the chicken breast is tender and free from unpleasant odors.
Step 4
While the chicken is boiling, prepare the other ingredients. For the oyster mushrooms, trim off the tough ends and separate them into individual strands. Slice the onion thinly into about 2-3mm thick strips. Finely chop the Cheongyang chili pepper for a touch of heat.
Step 5
Have your 81g of cooked fiddlehead ferns ready. Cut the green onions into approximately 2-3cm lengths. Finally, prepare 1 Tbsp of minced garlic.
Step 6
Once the chicken breast is cooked, let it cool slightly until it’s comfortable to handle. Wearing disposable gloves, shred the chicken breast along the grain into bite-sized pieces. Be careful not to shred it too finely, as this can make the soup texture less appealing.
Step 7
Don’t discard the chicken broth! Strain it through a fine-mesh sieve, discarding the onion and peppercorns. You should have approximately 550ml of flavorful chicken broth. This broth, combined with additional water, will form the base of your Dakgaejang.
Step 8
Now, let’s build the flavor base. In the same pot (or a clean one), add the sliced onion, chopped green onions, and 1 Tbsp of minced garlic.
Step 9
Add 1.5 Tbsp of chili oil to the pot.
Step 10
Stir in 1.2 Tbsp of gochugaru (Korean chili flakes). You can adjust this amount – use up to 1.5 Tbsp if you prefer it spicier. Tailor it to your personal preference for heat.
Step 11
Cook over medium heat, stirring constantly for about 1 to 2 minutes, until the chili flakes release their vibrant red color and fragrance. Be careful not to burn them. This step is crucial for developing a deep, rich flavor in the soup.
Step 12
Pour in the 550ml of chicken broth you saved from boiling the chicken. Scrape the bottom of the pot with your spoon to loosen any flavorful bits stuck there, ensuring the seasoning is well incorporated.
Step 13
Add the 650ml of water and bring the soup to a rolling boil over high heat.
Step 14
Once the soup is boiling, add the prepared fiddlehead ferns, oyster mushrooms, shredded chicken breast, and chopped Cheongyang chili pepper. Stir everything together gently.
Step 15
Time to season! Add 1.5 Tbsp of soup soy sauce (guk-ganjang).
Step 16
Next, add 2 Tbsp of fish sauce (kanari aekjeot) for an extra layer of umami and savory depth.
Step 17
Stir in 1 Tbsp of chicken stock for enhanced flavor. If you don’t have chicken stock, you can compensate by adding more soy sauce or fish sauce, tasting as you go. Continue to boil over high heat.
Step 18
When the soup returns to a boil, partially cover the pot with a lid and reduce the heat to medium. Let it simmer for about 10 minutes. This allows all the flavors to meld together beautifully.
Step 19
After simmering, taste the soup. If it feels like it needs more seasoning, add a little more soy sauce or fish sauce until it reaches your desired taste. Keep in mind that the liquid amount can reduce during cooking; if the soup seems too thick, you can add a bit more water and bring it back to a simmer.
Step 20
Finally, turn off the heat. Sprinkle a pinch of black pepper over the top. Your delicious and spicy Dakgaejang is now ready to be enjoyed! Serve hot with a bowl of rice.
