Spicy Chicken Soup (Dak Yukgaejang)

Made it,
Loved it.

Serving size 6

Prep Time

Total Time 25MIN

Ingredients

8 cup water
1 lb boneless, skinless chicken breasts, trimmed of fat
8 cloves garlic, minced
2 Tbsp chili powder, preferably Korean (see note)
1 Tbsp reduced-sodium soy sauce
1 tsp salt
2 large egg
1 Tbsp toasted sesame oil
2 bunches scallions, trimmed and cut into 1 1/2-inch lengths
⅛ tsp freshly ground pepper

Directions

1. Place water and chicken in a large Dutch oven; bring to a boil over high heat. Reduce heat to a simmer and cook, skimming any foam from the surface with a slotted spoon, until the chicken is cooked through, 15 to 20 minutes. Remove the chicken from the pot, reserving the cooking liquid. When cool enough to handle, shred the chicken into thin strips.

2. Combine garlic, chili powder, soy sauce, salt and 2 tablespoons of the reserved cooking liquid in a large bowl. Add the shredded chicken and mix thoroughly. Cover and set aside to marinate for 10 minutes.

3. Whisk eggs and oil in a small bowl until well combined.

4. Bring the remaining cooking liquid to a boil again over high heat. Add the seasoned chicken, scallions and pepper. Return to a boil; drizzle the egg mixture slowly over the boiling soup. Serve immediately.

Ingredient note:

Korean chili powder (gochu galu) is made from thin red peppers that are sun-dried on woven mats or strung together and hung from the eaves of thatch-roofed houses throughout the countryside. Find it in Korean or Asian markets and store, airtight, in the refrigerator or freezer.