Spicy Korean Chicken Soup Recipe!

Updated at: Thu, 24 Aug 2023 15:46:53 GMT

Step 1

Trim off the end parts of the chicken, especially where there's a lot of fat, using a knife or scissors. Rinse well under running water.

Step 2

Pour about 15 cups of water into a pot. Add half an onion, 3 thinly sliced ginger, 5 cloves of garlic, washed chicken, and 1 large green onion into the pot.

Step 3

Boil on high heat for approximately 40 minutes.

Step 4

Blanch the mung bean sprouts in boiling water. Blanch it for 1-2 minutes. After blanching, rinse in cold water.

Step 5

Cut the green onions into about 2 inch lengths. Cut the mushrooms as you like.

Step 6

40 minutes later: Take out the chicken and let it cool. Also, remove the green onions, onion, garlic, and ginger.

Step 7

Once the chicken has cooled, remove the bones and tear it into edible sizes.

Step 8

Let's season the shredded chicken. Add the pre-washed and drained bean sprouts into a bowl. Add 3T of gukganjang, 3T of fish sauce, 5T of red pepper flakes, 3T of the broth, 3T of cooking wine, 3T of minced garlic, 1/2t of minced ginger. Mix well. Let it sit for about 10 minutes.

Step 9

10 minutes later: Add the seasoned chicken and the sliced green onions and mushrooms to the boiled broth. Briefly boil at the end.

Step 10

Once the soup starts to boil, check for seasoning. If it's a bit bland, add some salt and sprinkle some pepper. Serve it in a bowl.

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