Spicy Chicken Soup (Dak Yukgaejang)
Created by Sue on April 30, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #9356
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
-
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.
Nutritional Facts
- 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