Clear Chicken and Vegetable Soup
A Flavorful Clear Soup Perfect for Family Gatherings – A White Chicken Gukbab Variation
This white chicken gukbab, made with chicken breast, is a rich and deeply flavorful soup. It’s a comforting dish that’s both nourishing and delicious.
Essential Ingredients- 2 Chicken Breasts (about 300g)
- 4 Shrimp (optional, adds extra depth of flavor)
- 2 packs (700g each) Store-bought Chicken Broth (or use reserved chicken boiling water)
- 2 cups Chicken Breast Boiling Water (for enhanced broth richness)
- 1/2 Onion (thinly sliced)
- 1/3 stalk Green Onion (sliced diagonally)
- 10 sprigs Korean Water Parsley (washed and cut into 5cm lengths)
- 1 Green Chili Pepper (seeds removed, finely chopped for a touch of heat)
- 1/2 Red Chili Pepper (seeds removed, finely chopped for color)
Seasoning Ingredients- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (adjust to taste)
- Salt to taste
Chicken Boiling Ingredients (for removing odor and broth)- 1/2 Onion (cut into large pieces)
- 1/2 stalk Green Onion (cut into large pieces)
- 7 cloves Garlic (sliced)
- 30 Peppercorns (approx. 1/2 tsp)
- 5 cups Water (approx. 1L)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (adjust to taste)
- Salt to taste
Chicken Boiling Ingredients (for removing odor and broth)- 1/2 Onion (cut into large pieces)
- 1/2 stalk Green Onion (cut into large pieces)
- 7 cloves Garlic (sliced)
- 30 Peppercorns (approx. 1/2 tsp)
- 5 cups Water (approx. 1L)
Cooking Instructions
Step 1
Boil the Chicken Breast: In a pot, add the large pieces of onion and green onion, sliced garlic, peppercorns, and 5 cups of water. Add the chicken breasts and bring to a boil. Simmer over high heat for 10 minutes, then medium heat for 10 minutes, and low heat for 5 minutes until the chicken is tender. Remove the chicken breasts and let them cool slightly.
Step 2
While the chicken is boiling, prepare the vegetables. Peel and devein the shrimp. (Shrimp are optional.) Prepare the fresh vegetables and ensure your broth is ready. If you have store-bought broth, you can skip this preparation.
Step 3
Cut the cleaned Korean water parsley into approximately 5cm lengths. This will add a fresh aroma to the soup.
Step 4
Prepare the vegetables for the soup. Thinly slice the onion and diagonally slice the green onion. Finely chop the green and red chili peppers (seeds removed) for a touch of heat and vibrant color.
Step 5
This recipe originally includes dried Napa cabbage (ugeoji). If you don’t have it, you can omit it or add more of the other soup vegetables. (If using ugeoji, cut it into long strips.)
Step 6
Once the chicken breast has cooled, shred it finely along the grain. Avoid shredding it too finely to maintain a pleasant texture.
Step 7
Simmer the Soup: In a pot, combine 2 packs of store-bought chicken broth and 2 cups of the reserved chicken boiling water. Add the prepared vegetables (like ugeoji) and bring to a boil. Stir in 1 tablespoon of minced garlic and let it simmer for about 2-3 minutes until the flavors meld.
Step 8
Once the broth is at a rolling boil, add the prepared shrimp and cook for about 2 minutes over medium heat until they turn pink and opaque. Stir in 1 tablespoon of soy sauce for soup to enhance the umami, and let it simmer briefly.
Step 9
When the shrimp are cooked, add the shredded chicken breast and simmer for another 1-2 minutes. This allows the chicken to absorb the flavors of the broth.
Step 10
Finally, add the Korean water parsley, green chili, and red chili peppers. Simmer for a moment longer to finish. The slight spiciness from the chilies and the fresh aroma of the water parsley create a truly delicious chicken and vegetable soup! Adjust with salt to taste at the end.
