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Category: Soups

Korean Spicy Hot Chicken Soup (Dak Yukgaejang)

Korean Spicy Hot Chicken Soup (Dak Yukgaejang)
Kirk McKoy / Los Angeles Times

If you think L.A.'s summers are bad, you've probably never experienced summer in Seoul. Temperatures can top 100, but the killer is the humidity. Going into a summer in Korea is like being invited to the devil's sauna. Given the ... Read more

Total time: 2 hours | Serves 8
Note: Yukgaejang is usually made with shredded beef. However, chicken is substituted here. Hot chicken-based soups are thought to prevent illness and fatigue on hot days. Buy Korean chile powder and Korean sesame oil at Korean markets.
  • 1 (3 1/2- to 4-pound) chicken
  • Water
  • 1 head garlic, peeled and minced
  • 3 tablespoons Korean chile powder
  • 1 tablespoon soy sauce
  • 2 tablespoons salt
  • 3 eggs
  • 1 tablespoon Korean sesame oil
  • 5 bunches green onions, sliced
  • 1/8 teaspoon pepper

Step 1Place chicken in large pot and add about 4 quarts water. Bring to boil. Reduce heat to low and simmer 1 hour. Remove chicken from broth and skim fat.

Step 2Remove skin and debone chicken, shredding meat. Set aside.

Step 3Combine garlic, chile powder, soy sauce, salt and 2 tablespoons chicken broth in large bowl. Add chicken and mix thoroughly. Cover and set aside about 10 minutes for flavors to meld and chile powder to soften.

Step 4Combine eggs and sesame oil in small bowl and beat until well mixed.

Step 5Bring broth to boil. Add seasoned meat, green onions and pepper. Return to boil, then add egg-sesame oil mix, sprinkling it slowly over boiling broth. Serve immediately.

Each serving:
156 calories; 2,014 mg sodium; 136 mg cholesterol; 6 grams fat; 3 grams carbohydrates; 21 grams protein; 0.78 gram fiber.
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