Ingredients
- 8 cups water
- 1 pound chicken breasts (boneless, skinless chicken breasts)
- 8 cloves garlic, minced
- 2 tablespoons chili powder (Korean chili powder, gochugaru)
- 1 tablespoon reduced-sodium soy sauce
- 2 large eggs, lightly beaten
- 1 tablespoon toasted sesame oil
- 2 bunches scallions, cut into finger-length shreds
- Salt and black pepper to taste
How to Make
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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.
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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).
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Step 3: Bring the remaining poaching liquid to a boil, and add the chicken mix and scallions.
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Step 4: Stir the soup and add the beaten eggs in a thin stream, continuing to stir as you do so.
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Step 5: Serve.
We hope you enjoy this recipe!
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