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Dakgaejang | Spicy Korean Chicken Soup
(0)
40 min
Under an hour
Knuspr-Küche
Ein traditioneller koreanischer Suppenklassiker: Zart gezupftes Hähnchenfilet in einer feurig-würzigen Brühe mit frischen Lauchzwiebeln, Mungobohnensprossen, Sesamöl und Chiliflocken. Herrlich wärmend und voller Umami!
Preparation method
Preparation & cooking the chicken
Place the chicken breast fillet in a large pot along with the chicken broth and a peeled slice of ginger. Bring to a boil, reduce the heat, cover with a lid, and simmer gently for about 15 to 20 minutes until the meat is cooked through and tender.
Remove the chicken from the broth and let it cool slightly. Shred into bite-sized, thin strips using two forks. Keep the flavorful chicken broth warm in the pot.
Seasoning & finishing the soup
Finely chop the garlic and grate the remaining ginger. Trim the spring onions and cut into strips about 5 cm long. Rinse the mung bean sprouts with cold water and drain well.
Chef's tip
If you like it traditionally extra spicy, feel free to double the amount of chilli flakes to taste or add a few drops of hot chilli oil.
Perfect for meal prep: the soup tastes even more flavorful when reheated the next day, as the flavors develop intensively overnight.
35 min
Under an hour
