Korean Chicken Radish Soup
Blanching the chicken keeps this broth clear: give 500 g bite-size chicken thigh meat 1 minute in boiling water, then put it in a pot with 1.6 L water, the ginger, and the onion. Once it boils, simmer gently on medium-low for 20 minutes, add the thinly sliced radish and garlic, and simmer 10 more minutes without letting it boil hard, which can cloud the broth. Season with soup soy sauce and salt once the radish edges look translucent.
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Bite-size chicken thigh gets a one-minute blanch in boiling water before the soup proper begins, and the broth stays clear despite the meat.
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The radish is sliced thin and flat, turning translucent in ten minutes, and the seasoning is soup soy sauce and salt, with no chili.
Ingredients
Instructions
- 1
Cut 500 g chicken thigh meat into bite-size pieces.
Blanch it in boiling water for 1 minute, just until foam and blood rise, then lift it into a strainer so the finished broth stays clear.
- 2
Slice 350 g radish into thin, flat squares so it can turn translucent quickly.
Cut 100 g onion into thick strips, slice 60 g green onion diagonally, and keep the green onion aside for the finish.
- 3
Put 1600 ml water, the blanched chicken, 8 g ginger, and the onion in a pot.
Once it boils, lower to medium-low heat and simmer for 20 minutes, keeping the bubbling gentle rather than rough.
- 4
Add the radish and 1 tbsp minced garlic, then simmer for 10 more minutes.
Keep the heat steady and gentle until the radish edges look translucent, because hard boiling can cloud the broth.
- 5
Season with 2 tbsp soup soy sauce and 0.5 tsp salt, then taste the broth.
Add the sliced green onion and simmer for only 2 minutes so it keeps some color and a mild bite.
- 6
Turn off the heat and skim off any fat or foam from the surface.
Serve the soup hot when the chicken is tender and the radish looks clear through the center, not opaque or firm.
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