AI-generated imageEasy Dakgaejang: Korean Spicy Chicken and Scallion Soup (2 Servings)
A simplified Korean spicy chicken soup with shredded breast meat, plenty of scallions, sesame oil and chili flakes. This is an easy version without the fernbrake and sprouts used in more elaborate versions.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Put 450 g chicken, 1/4 onion, one scallion, 4–5 garlic cloves and 1.2 L water in a pot. Bring to a boil, reduce to medium-low, cover and simmer about 7–8 minutes.
- 02
Check the thickest chicken reaches at least 74°C with a thermometer; simmer longer if needed. Remove, cool enough to handle and shred. Strain broth and discard spent aromatics.
- 03
Cut the remaining 3–4 scallions into about 5 cm lengths and lightly beat the egg.
- 04
Warm 1 tbsp sesame oil over low heat, stir in 1 tbsp chili flakes and immediately turn off heat before they burn. Mix in 1/2 tbsp soup soy sauce and 1 tsp minced garlic.
- 05
Add strained broth, shredded chicken and scallions, bring back to a boil and simmer 3–4 minutes. Season with salt and pepper.
- 06
Drizzle in the beaten egg without stirring; continue heating until the egg is fully set. Ladle into two bowls and serve hot.
- 07
Refrigerate leftovers in shallow containers within two hours; eat within 3–4 days or freeze and reheat to 74°C.
Helpful source links
Before you cook
Do not wash raw chicken; prevent cross-contamination. Cook chicken to 74°C and egg fully set. Check soy/wheat in soup soy sauce, sesame in oil and egg allergens. Refrigerate leftovers within two hours and reheat to 74°C.
Allergens: 달걀 / Egg / 卵, 대두·밀 가능성(국간장 제품 확인) / Soy and possible wheat (soup soy sauce label) / 大豆・小麦の可能性（しょうゆの表示確認）, 참깨(참기름) / Sesame (sesame oil) / ごま（ごま油）
Image & source credits
AI-generated image.
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