This quick recipe for Dak Yukgaejang, a typical spicy Korean soup, uses chicken instead of beef. In this quick version, I also left out some of the ingredients you might also typically use (see this recipe for the longer version of Dak Yukgaejang). The overall idea with this dish is to flavor the meat, then let the flavors of the meat ooze into the soup.
4-6 chicken thighs, skin off (about 1½ to 2 lbs)
5 cups water
l/3 of medium size white Korean radish (moo 무)
½ lb bean sprouts (mung bean sprouts or soy bean sprouts)
1 medium yellow onion
3-5 green onions
2 tsp minced garlic
3 tbsp soy sauce
3 tbsp hot pepper powder (gochugaru 고추가루)
2 tsp sesame oil (chamgirum 참기름)
salt and pepper to taste
Put chicken pieces and 5 cups of water in a pot, bring it to boil on medium heat for about 20 min.
Prep the vegetables: wash and peel the radish. Slice into about ½" thick bite size square pieces. Wash the bean sprouts thoroughly, removing any skins and removing tails (optional). Slice yellow onion in half then slice thinly. Slice green onions into 4-5” inch long pieces.
Remove the cooked chicken and let it cool (keep the stock). Using your fingers or or a knife, slice into long, thin pieces and place into a bowl. Season the chicken, adding the garlic, soy sauce, hot pepper flakes and sesame oil into the chicken strips, mix it well and set aside.
Add the cut radish, yellow onion, and bean sprouts to the chicken stock, bring it to a boil and cook for 5 minutes. Add the seasoned chicken and green onion. Bring it again to a boil, add salt & pepper to taste. Serve hot and be ready to sweat!