Korean Spicy Chicken Soup Noodles
This spicy Korean noodle soup is built on dakgaejang, a chicken version of the classic beef yukgaejang. Poached chicken is shredded by hand, then simmered again in a broth seasoned with gochugaru, garlic, sesame oil, and sliced scallion. The resulting liquid is vivid red and assertively spicy, yet the underlying chicken stock keeps the heat clean rather than harsh. Bean sprouts tossed into the pot just before serving retain their crunch and provide a cool, crisp contrast to the fiery broth. Either thin somyeon or medium-thickness noodles pair well, soaking up the spicy liquid without losing their texture too quickly. Swirling in a beaten egg softens the broth and adds body. The soup is widely regarded as an effective remedy for hangovers or chills, thanks to its combination of heat, protein, and warming spice.
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Instructions
- 1
Simmer chicken thigh in water for 20 minutes, then shred the cooked meat.
- 2
Mix shredded chicken with chili flakes, garlic, and sesame oil to coat evenly.
- 3
Add bracken, bean sprouts, and soup soy sauce to broth; simmer 8 minutes.
- 4
Add seasoned chicken and noodles, then boil 5-6 minutes until noodles are cooked.
- 5
Finish with chopped green onion, bring to a brief boil, and serve hot.
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