Preparing the Ingredients
Oh, Korean Chicken Soup, how I adore you! This recipe brings together tender chicken, flavorful broth, and just a hint of spice. It’s perfect for warming up on chilly days or whenever I need a comforting meal. Inspired by traditional Dak Gomtang, this soup is a must-try for anyone who loves Korean cuisine.
Adding Flavor and Spice
To start, I soak glass noodles and prepare the chicken by cleaning it thoroughly. Into a large pot go the chicken, water, green onions, onion halves, smashed garlic, and bay leaves if I have them. I bring it all to a boil, then let it simmer until the chicken is tender.
Assembling the Soup
While the chicken cooks, I slice green onions for garnish and mix gochugaru with garlic for a spicy paste. Once the chicken is done, I shred it and season it with sesame oil and black pepper. Meanwhile, I reduce the broth to concentrate its flavors.
![Healthy Korean Chicken Soup 1 Korean Chicken Soup_ raw](https://kimkimcooking.com/wp-content/uploads/2024/07/Korean-Chicken-Soup_-raw-1024x643.png)
Final Touches
In individual bowls, I place soaked glass noodles, cooked rice, the seasoned shredded chicken, and a piece of chicken thigh or drumstick. I ladle in the hot broth, sprinkle on more green onions and black pepper, and bring it all to a boil. Hot and steaming, I serve this Korean Chicken Soup with a side of salt and pepper for seasoning. Sometimes, I add kimchi or kkakdugi for an extra kick. It’s a meal that warms the soul and satisfies every time.
Table of Contents
Chef’s Notes- Korean Chicken Soup
- Quality Ingredients: Use fresh, high-quality chicken for the best flavor and texture.
- Trimming and Cleaning: Properly trim excess skin and rinse the chicken thoroughly to remove any impurities.
- Boiling Technique: Boil the chicken uncovered initially to remove impurities, then cover and simmer to develop a flavorful broth.
- Seasoning Tip: Season the shredded chicken with sesame oil and black pepper to enhance its taste before adding to the soup.
- Optional Spicy Paste: Adjust the spiciness by controlling the amount of gochugaru and minced garlic in the spicy paste.
FAQ- Korean Chicken Soup
Can I use chicken parts instead of a whole chicken?
Yes, you can use chicken parts like thighs or drumsticks. Adjust cooking times accordingly to ensure they cook through.
How can I make this soup less spicy?
Skip the spicy paste altogether or reduce the amount of gochugaru and minced garlic used.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
What should I serve with Korean Chicken Soup?
It’s traditionally served with kimchi or kkakdugi (radish kimchi). You can also serve it with a side of steamed rice or crusty bread.
How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage. Reheat gently before serving.