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Adjust Servings:
For the chicken broth
1 piece Chicken Breast
1 stalk Leeks
1/2 piece White Onion
1/2 piece Carrot
1 stalk Celery
4 cloves Garlic
5 cups Water
Dakgaejang Vegetables
4 stalks Leeks
30 grams Mung Bean Sprouts
1 piece Dried Shitake Mushroom
1 clove Garlic
1/2 piece White Onion
1/2 tablespoon Fish Sauce
1 tablespoon Sesame Oil
1 tablespoon Gochugaru
1/2 tablespoon Soy Sauce
1 tablespoon Gochujang
1/2 tablespoon Corn Syrup
Ground Black Pepper

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Korean Spicy Chicken Soup

  • Spicy

Korean comfort food that takes you home

  • 35 minutes
  • Serves 1
  • Medium


  • For the chicken broth

  • Dakgaejang Vegetables

  • Seasonings



This recipe is for Korean Dakgaejang or Korean Spicy Chicken Soup, a hearty Korean comfort food that requires minimal ingredients and takes about 30 minutes to make. The original recipe calls for scallions but you can use leeks as alternative, which we’ll be using in this recipe.

If you make this recipe, snap a pic and hashtag it #homebasedchef – We love to see your creations on Instagram, Facebook, and Twitter!



Prepare the broth

Peel and cut the white onion in half. Peel the carrot and cut into 8 parts. Wash the leeks to remove the dirt and cut it into 3 parts. Peel the garlic, leave it whole. Cut the celery into 1-inch pieces.

Add the chicken breast, onion, leeks, celery, carrots, and garlic to a pot with 5 cups of water. Bring to boil over high heat then reduce the heat to medium. Cover and continue to boil for 10 minutes.
While waiting for the broth… Step#2


Prepare the vegetables for Dakgaejang

Wash and cut the leeks into 2-inch pieces. Peel and chop one clove of garlic. Peel the white onion and slice thinly. Soak the dried shitake mushroom in room temperature water until hydrated and slice into 1/4-inch thick pieces.


Turn off the heat and transfer the chicken to a bowl or plate. Strain the broth into another bowl. Discard the vegetables. When the chicken is cool enough to handle, remove the skin and bones. Shred the chicken into chunks and set aside.


Cook the Dakgaejang

In the clay pot, heat the sesame oil over low heat until hot. Be careful not to reach smoking hot. Once hot, immediately turn off the heat and add the gochugaru or Korean chili powder. Stir gently until the oil turns red and the chili powder have a paste texture.

Note: Do not burn the chili powder as it will taste bitter. If it accidentally did, discard it and repeat step#4

Add the broth in the pot and give it a little mix. Leave at least an inch from the brim to avoid overflowing when you boil the rest of the ingredients.

Add the vegetables (leeks, mushroom, white onion, and garlic) followed by the shredded chicken.
Add the gochujang and dilute it in the broth. Then add the soy sauce, fish sauce, and corn syrup.
Bring to a boil and cook for 10 minutes.

Season with salt and pepper according to taste. Add the mung bean sprouts and cook for another minute.

Serve hot in a pot with a side of cooked rice.

Mrs. HBC

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