Korean Spicy Chicken Soup Noodles
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Dakgaejang swaps the beef in yukgaejang, Korea's fiery shredded-beef soup, for chicken thigh, and this version adds knife-cut noodles to the red, garlicky broth.
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Fernbrake (gosari) gives a chewy, earthy bite and bean sprouts a crisp one, both soaking up the heat. Because the base is a clean chicken stock, the spice stays sharp without turning muddy. It is a common choice on cold days or the morning after drinking.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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Yukgaejang (Fiery Shredded Beef and Vegetable Soup)
green onion, bean sprouts
Korean Chicken Knife-Cut Noodle Soup
fresh knife-cut noodles, chicken thigh
Korean Spicy Beef Soup Noodles
green onion, bean sprouts