Super Simple Boneless Chicken Guk Recipe
The secret to making a rich and deep boneless chicken guk without a whole chicken! Even beginner cooks can do it.
Enjoy delicious and hearty chicken guk at home with this easy recipe! You don’t need to go through the hassle of boiling a whole chicken; boneless chicken thighs are perfectly sufficient for a flavorful broth. This is a super simple recipe that anyone can follow, perfect for a warm and satisfying meal!
Main Ingredients- 500g boneless chicken thighs (skin and fat removed)
- 2 onions (1 for broth, 1 for garnish)
- 1 stalk of green onion (3/4 for broth, 1/4 for garnish)
- 6-7 cloves garlic
- 1.3L water
- Pinch of salt (for seasoning)
- Pinch of black pepper (for seasoning)
Seasoning Ingredients- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (Myeolchi-aekjeot)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (Myeolchi-aekjeot)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Prepare the onions: Cut one onion into large chunks (quarters or halves) for the broth. Thinly slice the other onion for garnish. If you slice the garnish onion thinly and soak it in cold water for a bit, it will become crispier and less pungent.
Step 2
Prepare the green onions: Chop 3/4 of the green onion into large pieces (about 4-5cm long) for the broth. Finely chop the remaining 1/4 for garnish. The large pieces will add a refreshing flavor to the broth, while the finely chopped ones look nice as a topping.
Step 3
Place the rinsed chicken thighs (500g) into a pot and add 1.3L of water. Add the large-cut onion, large-cut green onion, and whole garlic cloves (6-7). Bring to a boil over high heat, uncovered, and simmer for about 20 minutes. Ensure the chicken thighs are well rinsed to remove any gamey smell.
Step 4
As the chicken simmers, skim off any scum or foam that rises to the surface. This step is crucial for achieving a clear and clean broth. Don’t skip it, as it prevents the soup from becoming cloudy!
Step 5
After 20 minutes of simmering, remove and discard the onions, green onions, and garlic that were added for the broth. These vegetables have already infused their flavor and aroma into the liquid and are no longer needed.
Step 6
Carefully remove the chicken thighs from the pot and let them cool slightly. Be cautious as they will be hot. Once cooled enough to handle, shred the chicken into bite-sized pieces (about 2-3cm). Remove any bones if present.
Step 7
In a bowl, combine the shredded chicken thighs with the seasoning ingredients: 2 Tbsp soy sauce for soup, 1 Tbsp fish sauce, and 1 Tbsp minced garlic. Gently mix and marinate for at least 5 minutes. This allows the chicken to absorb the flavors, enhancing the final dish.
Step 8
Return the marinated chicken to the pot with the broth. Add the thinly sliced onion garnish as well. Bring to a boil over high heat, then reduce to medium-low and simmer for another 5 minutes, or until the chicken and onions are tender.
Step 9
Finally, add the finely chopped green onion garnish. Adjust the seasoning with salt and pepper to your taste. Your delicious boneless chicken guk is ready! Serve immediately while warm for the best flavor.
