Spicy Korean Chicken Soup Marions Kitchen Recipes

SPICY KOREAN CHICKEN SOUP (DAKGAEJANG)

Steps:

• Add all the stock ingredients in a stock pot and pour water. Bring to a gentle boil, then simmer for 45 minutes over low heat. Transfer the chicken on the side, discard the vegetables and reserve the stock. Shred chicken and set aside.
• Heat oils in a large soup pot over low flame, add the chili flakes and garlic. Cook until oil turns red and fragrant, stirring constantly; about 1 minute. Be careful not to burn the chili flakes.
• Add the leeks and mung bean sprouts to chili oil in a pot, stir-fry for 2-3 minutes until softened. Add the mushrooms and toss. Pour the reserved stock.
• Add the chili paste and mix everything well. Bring the soup to boil over medium heat and cook until the vegetables are soft and tender.
• Add the shredded chicken and heat through. Season the soup with Korean soup soy sauce and the tuna sauce (if using). Add the Asian chives (if using) and stir well.
• Add more sauces, and salt & pepper according to your taste. Serve hot with rice and kimchi on the side.

SPICY KOREAN CHICKEN SOUP | MARION'S KITCHEN

Steps:

• Step 1.Heat the vegetable oil in a large heavy-based saucepan over high heat. Season each piece of chicken and cook the fillets for about 3 minutes each side. Add the onion, garlic and ginger and cook for another 2 minutes until onion has softened slightly.
• Step 2.Add the carrot, chicken stock, cabbage kimchi along with the kimchi juice, gochujang and soy sauce. Bring to the boil then reduce heat to low and cover with a lid. Simmer for 30 minutes.
• Step 3.Season the soup to taste with extra salt if needed. Gently stir through the tofu and simmer for 2 minutes to warm through the tofu. Remove from heat and add the sesame oil. Divide among serving bowls and top with spring onion.
• Notes: - Kimchi is a spicy and sour fermented Korean side dish often made from cabbage. Find it in the fridge section of Asian grocery stores.
• - Gochujang is a Korean chilli paste available from Asian grocery stores. If unavailable simply leave it out of the recipe and add a teaspoon of sweet paprika for added colour and chilli flakes for additional spice.
• Tips & Tricks: - The kimchi, kimchi juice and gochujang are all spicy ingredients. To make a milder soup reduce the quantities of these.
• - This soup freezes well. If making the soup to freeze, leave out the tofu and add it in once the soup it is defrosted and ready to serve.
• - You can load up this soup with extra vegetables like potatoes, pumpkin, spinach and green beans.