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Spicy Hot Chicken Soup
Dak Yookgaejang
Yookgaejang is usually made with shredded beef;
however, chicken is substituted here. Hot chicken-based
soups are thought to prevent illness and fatigue on hot
days.
Makes 5 to 6 servings
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1 whole chicken
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Water
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1 garlic bulb, peeled and minced
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3 tablespoons chili powder
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1 tablespoon soy sauce
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2 tablespoons salt
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3 eggs
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1 tablespoon sesame oil
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3 bundles of green onions, cut into about 3-inch lengths
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1/8 teaspoon black pepper
Place chicken in a large pot and add about 1 gallon of
water. Bring to a boil. Reduce heat and simmer for at
least 1 hour. Remove the chicken from the broth. Skim the
fat from the chicken broth.
Debone and de-skin the chicken. Then, shred the meat into
thin strips. Set aside.
In a large bowl, combine the garlic, chili powder, soy
sauce, salt, and 2 tablespoons chicken broth. Add the
chicken and mix thoroughly. Cover and set aside for about
10 minutes allowing the chicken to season and the chili
powder to soften.
Combine the eggs and sesame oil in a small bowl and beat
until well mixed.
Bring the broth to a boil again. Add the seasoned meat,
green onions, and black pepper. Bring to a boil again,
then add the egg mix, drizzling it slowly over the boiling
broth.
Serve immediately with rice and banchan.
A note from Chef Adventures:
Banchan is an assortment of Korean pickles and
salads.
Recipe from
EATING KOREAN: From Barbecue to Kimchi, Recipes From My
Home By Cecelia Hae-Jin Lee (John Wiley & Sons, Inc.;
January 2005; $27.50/Hardcover;
ISBN: 0-7645-4078-5). |
