Korean Spicy Chicken Soup Noodles
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
This spicy Korean noodle soup is built on dakgaejang, a chicken version of the classic beef yukgaejang.
Read more
Whole chicken is poached until tender, the meat hand-shredded along the grain, then returned to the pot and simmered again with gochugaru, garlic, sesame oil, and sliced scallion. The resulting broth is vivid red and assertively spicy, yet the clean chicken stock underneath keeps the heat from turning harsh or muddy. Bean sprouts added just before serving retain their crunch and provide a cool, crisp contrast to the fiery liquid. Both thin somyeon and medium-thickness noodles work well, soaking up the spiced broth without dissolving too quickly. Swirling in a beaten egg softens the broth and adds a silkier body; adding cooked rice turns the bowl into a complete, filling meal. The combination of protein, capsaicin-driven warmth, and the mild diaphoretic effect of chili makes this a go-to remedy for hangovers and chills alike.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Cut 300 g chicken thigh into large pieces and place it in 1200 ml water over high heat.
Once it boils, lower to medium heat and simmer for about 20 minutes until the broth tastes clean and the chicken is tender.
- 2Step
Remove the chicken and let it cool just until easy to handle, then shred it in thick strands along the grain.
Skim foam from the broth so the soup stays clearer and the final bowl does not taste muddy.
- 3Prep
Add 1.5 tablespoons Korean chili flakes, 1 tablespoon minced garlic, and 1 teaspoon sesame oil to the shredded chicken.
Mix thoroughly until the chicken is evenly red and the chili is coated in oil for a deeper broth color.
- 4Control
Return the seasoned chicken to the broth with 80 g bracken fern and 1.5 tablespoons soup soy sauce.
Simmer over medium heat for about 5 minutes, then check that the bracken has softened and the broth is seasoned enough.
- 5Heat
Separate the 220 g fresh knife-cut noodles before adding them, then cook for only 5 to 6 minutes.
Stop when the noodles are tender but still have a little bite, which helps prevent excess starch from clouding the broth.
- 6Heat
Add 120 g bean sprouts and 80 g sliced green onion, then raise the heat and boil for just 1 minute.
As soon as the sprouts slightly soften but remain crisp, ladle the noodles and broth into bowls.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Hand-shredded chicken seasoned with gochugaru and sesame oil builds a bold dakgaejang noodle soup.
- Finish cue
- Stop when the noodles are tender but still have a little bite, which helps prevent excess starch from clouding the broth.
- Avoid this
- Avoid overcooking noodles to keep the broth clear.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 10 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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green onion, bean sprouts