Spicy and Refreshing Chicken Jang-guk (Dak-gaejang)
A Taste of Home: Authentic and Flavorful Dak-gaejang Recipe #MyMom’sRecipe
Dak-gaejang offers a distinct charm compared to Yuk-gaejang, and it’s wonderfully easy to make. It’s perfect for those days when you crave a spicy, savory soup. Requiring minimal unique ingredients, you can whip up this delicious dish using just chicken breast and pantry staples. It’s a hearty and satisfying meal that’s perfect for dipping rice into.
Main Ingredients- 3 Chicken Breasts (approx. 300g)
- 1 piece Daikon Radish (approx. 150g)
- 2 stalks Green Onions
- 1 Korean Chili Pepper (Cheongyang pepper)
- 1/2 Onion
- 5 cloves Garlic
- 1.5 Liters Water
Seasoning & Condiments- 1 Tbsp Minced Garlic
- 4 Tbsp Cooking Oil
- 3 Tbsp Red Pepper Flakes (Gochugaru) (adjust to taste)
- 4 Tbsp Soy Sauce for Soup (Guk-ganjang)
- Pinch of Salt
- Pinch of Black Pepper
- 1 Tbsp Minced Garlic
- 4 Tbsp Cooking Oil
- 3 Tbsp Red Pepper Flakes (Gochugaru) (adjust to taste)
- 4 Tbsp Soy Sauce for Soup (Guk-ganjang)
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, we’ll make the chicken broth. In a pot, combine the 3 chicken breasts, half an onion cut into large chunks, 5 whole garlic cloves, and about half of one green onion (including the white parts). Add 1.5 liters of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 30 minutes to create about 1 liter of rich chicken broth. This simmering process tenderizes the chicken breast and extracts a flavorful broth.
Step 2
Strain the cooked chicken broth through a fine-mesh sieve to get a clear liquid. Set the chicken breast aside to cool slightly, then shred it finely along the grain. Remove any bones or skin.
Step 3
Thinly slice the daikon radish into half-moon shapes, about 0.3cm thick. Thin slices absorb the flavors better and make for a delicious soup.
Step 4
Prepare the green onions: cut one stalk into 5cm lengths and then halve them lengthwise. Finely chop the remaining half stalk; this will be used for sautéing to build the flavor base.
Step 5
Finely mince the Korean chili pepper after removing the seeds. This adds a pleasant spicy kick. Feel free to add more if you prefer it spicier.
Step 6
Heat 4 tablespoons of cooking oil in a pot over medium-low heat. Add the finely chopped green onion and sauté until fragrant and softened, ensuring it doesn’t burn. Sautéing the green onion allows its aroma to infuse the oil.
Step 7
Once the green onion turns translucent and releases its aroma, add 3 tablespoons of red pepper flakes (gochugaru). Stir and cook over low heat for about 1 minute to create chili oil. Be careful not to burn the gochugaru, as this can make the soup bitter. Properly blooming the chili flakes in oil is key to developing the vibrant red color and flavor.
Step 8
Pour the 1 liter of chicken broth you prepared earlier into the pot with the sautéed chili oil. Stir well to dissolve any clumps of red pepper flakes.
Step 9
Bring the broth to a boil, then add the sliced daikon radish. Simmer for about 5 minutes, or until the radish becomes slightly translucent and tender but not mushy. Add 1 tablespoon of minced garlic and 4 tablespoons of soy sauce for soup (guk-ganjang) to season the broth.
Step 10
Next, add the long, halved green onion pieces to the pot. Stir them into the soup so they are well distributed.
Step 11
Add the finely shredded chicken breast. This makes the soup even more hearty and flavorful.
Step 12
Simmer everything together for another few minutes until the green onions are tender. Finally, add the minced Korean chili pepper and taste the soup. Adjust the seasoning with salt if needed, and finish with a pinch of black pepper. Your delicious, spicy, and refreshing Dak-gaejang is ready! Enjoy it while it’s hot.
