Hearty and Spicy Korean Chicken Soup (Dakgaejang) with Free-Range Chicken
Dakgaejang Made with Authentic Free-Range Chicken!
I’ve made a hearty and spicy Dakgaejang using a whole free-range chicken, perfect as a hangover soup or a satisfying meal.
Main Ingredients- 1 Free-range chicken
- 250g Cooked bracken (gosari)
- 350g Cooked taro stems (torandae)
- 350g Cooked soybean sprouts (sukju)
- 2 Green onions
- 2-3 Korean chili peppers (cheongyang gochu)
- 1/3 Daikon radish
- 4-5 Bay leaves
Seasoning- 2-3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Minced garlic
- 2-3 Tbsp Gukganjang (soup soy sauce)
- Pinch of black pepper
- 1 Tsp Sugar
- Salt to taste
- 2-3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Minced garlic
- 2-3 Tbsp Gukganjang (soup soy sauce)
- Pinch of black pepper
- 1 Tsp Sugar
- Salt to taste
Cooking Instructions
Step 1
Thoroughly wash the free-range chicken. Remove any excess fat or skin from the neck and tail area for a cleaner broth. Place the chicken in a pot, cover with enough water to fully submerge it, and add the bay leaves and a samgyetang (ginseng chicken soup) broth pack (if using). Boil for 40-50 minutes until the chicken is very tender. Ensure the chicken is thoroughly cooked.
Step 2
Rinse the pre-cooked bracken, taro stems, and soybean sprouts under cold water once each. Squeeze out excess water firmly. Finely chop the Korean chili peppers for a spicy kick.
Step 3
Slice the daikon radish thinly into bite-sized pieces (nabak-style). Cut the green onions into lengths of about two finger-widths and then slice them in half lengthwise.
Step 4
Remove the cooked chicken from the pot. Once slightly cooled, shred the meat off the bones. You can reserve the bones for adding extra flavor to the broth if desired.
Step 5
Strain the chicken broth, discarding the bay leaves and broth pack. Add the sliced daikon radish to the broth and bring it to a rolling boil over high heat until the radish becomes translucent.
Step 6
Once the radish is cooked, add the shredded chicken, cooked bracken, taro stems, and chopped Korean chili peppers to the pot. Now, add all the seasoning ingredients: gochugaru, minced garlic, gukganjang, black pepper, and sugar.
Step 7
Mix all the ingredients and seasonings thoroughly until well combined. Let it marinate for 10-20 minutes. This resting period allows the flavors to meld beautifully.
Step 8
Bring the marinated mixture to a rolling boil again over high heat for about 10 minutes. Then, add the cooked soybean sprouts and prepared green onions. Continue to boil vigorously over high heat for another 20-30 minutes to allow the flavors to fully develop. Taste the soup and adjust the seasoning with salt if needed.
Step 9
This Dakgaejang offers a deep, savory flavor from the chicken broth combined with a delightful spiciness. It’s fantastic as a hangover cure or a hearty meal. My kids love it, and my husband especially enjoys it! Enjoy this delicious and filling soup with your family.
