9 recipes. Page 1 of 1
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Pyongyang once ate this chicken and rice soup for breakfast. With no doenjang or gochujang and salt as the only seasoning, any cloudiness in the broth shows up in the taste. The chicken, scallion and garlic are kept at a bare simmer for 45 minutes. Rice goes into the bowl first, then the broth with its shiitake, and the shredded chicken on top.
A whole chicken is simmered, its cooking water kept as the stock, and the meat shredded and tossed in chili oil with bracken and bean sprouts before going back in. It is yukgaejang, the spicy beef soup, built from a single chicken, so the broth and everything in it come from one pot.
Tang usually signals soup, but there is little broth here: it cooks down until the red sauce clings, glossy, to the chicken and potatoes. The big potato chunks, still holding their shape, get spooned onto rice along with the sauce.
The dish is done when the glass noodles have drunk up the soy braising liquid and turned glossy brown; they go in only for the last five minutes, since added early they soak up all the sauce and go limp. Its current form is said to have settled in Andong's old market in the 1980s, though chicken braised in soy sauce in Gyeongsang Province goes back much further.
Half a chicken, cut into pieces, simmers until perilla seed powder loosened in water goes in where samgyetang would use glutinous rice and ginseng, giving a nutty, thick chicken soup for far less work.
A whole chicken takes the place of beef bones in this gomtang, and 20 g of ginger leaves a peppery edge on the clear, pale-yellow broth. Push the ginger much past that and it starts to taste bitter.
A whole chicken simmers for over an hour, until the broth turns milky, before the abalone, small octopus and shrimp go in. Adding the abalone guts makes the broth deeper still; whether to include them is up to the cook.
A whole chicken simmers with dried astragalus root (hwanggi), jujubes and garlic until the meat falls from the bone, and the clear amber broth smells earthy and herbal. Unlike samgyetang, the bird is not stuffed with sticky rice.
The neungi mushrooms join the pot only for the final 15 minutes, after the chicken has spent 50 minutes making its stock. Boiled from the start, they would lose their aroma and leave something close to an ordinary chicken soup.