Spicy and Savory Dakgaejang (Spicy Chicken Soup)
A spicy and rich dakgaejang simmered with plenty of chicken breast and shiitake mushrooms.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dakgaejang brings out deep savory flavor using lean chicken breast and chewy shiitake mushrooms. Gochugaru and Korean radish are stir-fried first to release the chili aroma before chicken broth is poured in and brought to a boil for a spicy, satisfying dish. It is perfect for warming you up on chilly days.
- Servings
- 5 servings
- Cook time
- 35 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken breast400 g
- Ginger1 knob
- Whole black peppercorns1 tbsp
- Shiitake mushrooms400 g
- Korean radish (mu)200 g
- Large green onion (daepa)1 stalk
- Chicken broth10 cups
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Soup soy sauce (guk-ganjang)2 tbsp
- Tuna extract sauce (chamchi-aek)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic2 tbsp
- Salt1 tsp
Steps
Prepare the ingredients
Here is 400 g of chicken breast from 1 large whole chicken.
Prepare in-season shiitake mushrooms that bring chewiness and umami, refreshing Korean radish (mu), and 1 thick large green onion (daepa).
Cut the ingredients
Cut the Korean radish into thin, bite-sized flat squares, and split the large green onion lengthwise before cutting it into 2 to 3 cm lengths.
Boil the chicken breast
Pour in at least 13 cups of water and boil the chicken breast with 1 knob of ginger and 1 tbsp of whole black peppercorns.
Once the water begins to boil vigorously, skim off the foam and simmer gently for about 15 minutes until cooked through to the center.
Take the meat out and shred it, and strain and save only the clear broth.
Make chili oil
Coat a pot with cooking oil, add 3 tbsp of gochugaru (Korean chili flakes) along with the Korean radish, and stir-fry steadily without burning so that the chili flakes swell and release their aroma.
If it feels too dry and seems likely to burn, add a little water at a time while stir-frying.
Simmer
Pour in 10 cups of the chicken breast broth, then add 2 tbsp of soup soy sauce (guk-ganjang), 2 tbsp of tuna extract sauce (chamchi-aek), and 2 tbsp of mirin (cooking rice wine).
Once the broth begins to boil vigorously...
Add the chicken breast, large green onion, mushrooms, and 2 tbsp of minced garlic together, then simmer gently for about 20 minutes so that all the ingredients become tender and the broth turns rich.
Taste at the end, and if it is underseasoned, adjust with 1 tsp of salt to finish.
Done
As soon as the sun sets, the temperature drops sharply, so hot soup is a must for every meal.
The chicken breast pairs with the chewy mushrooms to make both the soup flavor and texture so much better.
Large green onions taste great these days, so adding a generous amount to soup dishes gives deep flavor and a clean, refreshing finish.
Ppunwife's tips
- If it feels too dry and seems likely to burn, add a little water at a time while stir-frying.
FAQ
How can I boil the chicken breast to remove any gamey odor?
Add 1 knob of ginger and 1 tbsp of whole black peppercorns to at least 13 cups of water and boil until the chicken is cooked through to the center.
How do I prevent the gochugaru and Korean radish from burning while stir-frying?
If the ingredients become too dry and seem likely to burn, stir-fry while adding a little water at a time.
What seasonings are used to build the basic seasoning for the broth?
Soup soy sauce, tuna extract sauce, and mirin are added for deep savory umami, and any remaining seasoning is adjusted with salt at the end.
