Deulkkae Samgye-guk (Korean Perilla Chicken Soup)
Quick answer
- Total time
- 75 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Half a chicken, cut into pieces, simmers until perilla seed powder loosened in water goes in where samgyetang would use glutinous rice and ginseng, giving a nutty, thick chicken soup for far less work.
Ingredients
Instructions
- 1
Cut 0.5 whole chicken into large 5 cm pieces, then rinse away any blood or bone fragments.
Place the chicken in a pot with 1500 ml cold water so the broth can extract gradually from the start.
- 2
Set the pot over high heat and bring it to a strong boil.
As gray foam gathers on the surface, skim it off with a ladle so the finished soup tastes clean and the broth stays clear.
- 3
Add 2 green onion stalks and 5 garlic cloves, then lower the heat to medium and simmer for 40 minutes.
The broth should turn milky, and the chicken should begin to loosen gently from the bone.
- 4
In a small bowl, mix 3 tsp perilla seed powder with a few spoonfuls of water before adding it.
Do not add the dry powder directly, because it can clump and leave a gritty texture.
- 5
Pour the dissolved perilla mixture slowly into the broth while stirring.
Simmer over medium low heat for 10 more minutes, letting the nutty oils blend into the chicken stock and lightly thicken it.
- 6
Season with 1 tsp soup soy sauce and 1 tsp salt, then let the soup return to a brief boil.
Remove the green onion stalks, taste the broth, and serve it hot while the texture is smooth.
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