Spicy Chicken Soup (Dak Yukgaejang)
"From Eating Well. This is made with shredded chicken, but you could easily use a shredded beef mixture, which would be more traditional. It would just take more time. I would braise a piece of beef chuck steak in a seasoning of onion, garlic, a touch of soy sauce, a touch of sesame oil and water until it is tender, then shred and go ahead. You might be able to use hot paprika instead of the Korean chili powder- some may disagree with me and maintain to use only the Korean, but I have the Korean, have used it and tasted it (by itself) and it tastes pretty much like that, if not a little bit more coarsely ground. Just don't use smoked paprika."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (422.2 g)
- Calories 135.2
- Total Fat - 6.3 g
- Saturated Fat - 1.5 g
- Cholesterol - 251.6 mg
- Sodium - 137.2 mg
- Total Carbohydrate - 3 g
- Dietary Fiber - 1 g
- Sugars - 0.3 g
- Protein - 16.5 g
- Calcium - 48 mg
- Iron - 2.8 mg
- Vitamin C - 4.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Poach chicken in water at a simmer, about 15-20 minutes, or until it is done. Cool the chicken and reserve the poaching liquid. Shred chicken into thin strips.
Step 2
Place the shredded chicken in a small bowl with the garlic, Korean chili powder, soy sauce, salt and pepper and a little of the poaching liquid and allow to sit for 10-15 minutes (to flavor the chicken).
Step 3
Bring the remaining poaching liquid to a boil, and add the chicken mix and scallions.
Step 4
Stir the soup and add the beaten eggs in a thin stream, continuing to stir as you do so.
Step 5
Serve.
Tips
No special items needed.
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