Korean Spicy Chicken Soup

Place 1 whole chicken in a large pot and add enough water to cover it fully.

Simmer over medium heat for at least 40 minutes, skimming foam as it rises so the broth stays clean rather than cloudy.

Lift out the cooked chicken and let it cool for about 10 minutes, just until it can be handled.

Shred the meat along the grain into hearty pieces, then strain and reserve the broth to remove bone bits and foam residue.

Trim the 100 g bracken fern into manageable lengths, and rinse 200 g bean sprouts well.

Drain both thoroughly in a sieve, because excess water will thin the chili seasoning and keep it from clinging to the chicken.

Warm 1 tablespoon sesame oil over low heat, then stir in 4 tablespoons red pepper flakes for only about 30 seconds.

Stop as soon as the oil turns red, since scorched flakes will make the soup bitter.

Stir 2 tablespoons soy sauce into the chili oil, then add the shredded chicken, bracken fern, and bean sprouts.

Toss until there are no clumps of seasoning and the surfaces of the ingredients look evenly red.

Return the strained chicken broth to the pot, add all the seasoned ingredients, and bring it to a strong boil over high heat.

Lower to medium and simmer 15 minutes, serving when the broth is deep red and the sprouts remain lightly crisp.