Dak Yukgaejang (Spicy Chicken Soup with Sprouts)

닭육개장

Dak Yukgaejang (Spicy Chicken Soup with Sprouts)
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Your rating: None Average: 4.4 (9 votes)
Author: umma
Date: 4-28-10
Servings: 5-6
Prep Time: 50 minutes
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This is a recipe for Dak Yukgaejang, a typical spicy Korean soup with beef strips and bean sprouts. In this recipe, I use chicken instead of beef -- the idea is to flavor the meat, then let the flavors of the meat ooze into the soup. For a simpler version of this dish, try this recipe for dak yukgaejang, which uses fewer ingredients.

Recipe Ingredients:

  • 1 cup of cooked fernbrake / bracken fiddleheads (gosari 고사리) -- this usually comes dried
  • 4-5 chicken drumsticks (1½ lb), or chicken breast
  • 4 1/2 cups of water
  • 1 cup (8 oz) bean sprouts (soy bean sprouts -- kongnamul or mung bean sprouts)
  • 1 bunch of green onion
  • 2 tbsp hot pepper powder (gochugaru 고추가루)
  • 1 tsp garlic
  • 1 tbsp light Korean soy sauce (guk ganjang 국간장)
  • 1 tsp sesame oil (chamgirum 참기름)
  • 2 tsp sea salt
  • 1 cube chicken boullion (optional)
  • dash black pepper

Recipe Steps:

  • Clean dry fernbrake (gosari) and soak it in a bucket of warm water for an hour or so or overnight if you are not in a hurry.
  • Discard the dark soaking water and rinse the fernbrake well. Put it in a large pot, put enough water to cover and bring to a boil. Reduce heat and simmer for an additional 15-20 min -- when it gets tender (test by squeezing with your fingers - not mushy though), drain and wash several times until you get clear water. Gosari have a chewy sort of texture so don't overboil.
  • Cut gosari into about 4" length, so it won’t be too long. Drain and set aside.
  • Peel the skin of chicken drumsticks and put in a pot with 4 1/2 cups of water. Bring it to a boil and cook for about 20 min or until the meat gets tender.
  • Remove chicken (keep the stock). Let the chicken cool then using your hands, remove the meat from the bone into small strips into a bowl.
  • Flavor the chicken: add 2 tbsp of hot pepper powder, garlic, sesame oil, and soy sauce mixing well. Set aside.
  • Wash the green onions and bean sprouts. Cut into about 4" length and set aside.
  • Put chicken stock back on the stove, add 2 tsp of salt, dash black pepper and bring it to boil.
  • Add all of the vegetables except the green onions and bring to a boil. Cook for additional 4-7 minutes, then add the chicken pieces. Cover and cook additional 5 minutes, taste, and adjust salt. You can add chicken boullion for additional taste.

Serving Size: 5-6
Preparation Time: 50 minutes

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