This spicy Korean chicken soup (dakgaejang) is full of flavor, with tender chicken and vegetables like leeks and mushrooms for a comforting meal. Perfect for chilly days, it delivers a hearty, bold taste. Plus, discover our secret tips for keeping the broth’s vibrant red color throughout.
When the weather turns cold and rainy, there’s nothing better than a bowl of spicy soup. Koreans love their winter soups with a kick, and this spicy Korean chicken soup (dakgaejang) is perfect for that.
If you enjoy Yukgaejang (spicy beef stew), you’ll love this simpler chicken version. It’s much easier to make but just as flavorful. A must-try dish for fans of Korean spicy soups!
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The red broth might look intensely spicy and a bit intimidating, but don’t worry! It’s actually quite manageable and allows you to enjoy a truly delicious and flavorful Korean chicken soup.
I’ll also share a tip for keeping that rich red broth vibrant until the very last bowl. For another comforting chicken dish, don’t miss dakdoritang—spicy chicken stew with carrots and potatoes.
Homemade Chicken Stock for Chicken Soup
Most Korean soup and stew recipes often require a good stock. Use a whole chicken, preferably organic chicken.
How to make homemade chicken stock
- Place a whole chicken in a large stock pot.
- Add onion, leek, garlic, chunks of radish, and dried sea kelp. Pour enough water to cover and bring them to boil. Reduce to heat to low and simmer for 45 minutes.
- Transfer the chicken on the side to cool, discard the vegetables, and reserve the stock. Shred chicken and set aside.
Recipe Instructions and Tips
Vegetables for dakgaejang
I use mung bean spouts, oyster mushroom, Asian leek, and Asian chives. You can leave out Asian chives if you can’t find. You can also substitute Asian leek with a bunch of green onion instead.
How to make Chili Oil
Heat Korean chili flakes and garlic in oils over low flame until the oil turns to red color, about 1-2 minutes.
You can adjust the amount of chili according to your desired heat tolerance. Be careful not to burn your chili flakes. Use low heat, otherwise it will easily burn the chili flakes.
Add the leek, and Mung bean sprouts and stir-fry for 2 minutes or until they get softened.
How to Keep the Broth Red
Most times, soups made with chili oil turn the broth very red at the beginning but easily disappears once cooking is finished. It leaves the soup somewhat less attractive.
Here is my tip to maintain the devilish redness in the broth.
Add 1/2-1 tablespoon of Korean chili paste. It won’t change the texture of the broth, but holds its redness all the way through until you finished the whole batch of soup. It adds a slight body to the soup and brings a better taste.
Season Spicy Korean Chicken Soup (Dakgaejang)
Boil the soup with vegetables until they are soft.
Add the chicken and heat through.
Season the soup with Korean Soy sauce for soup and tuna sauce (if you have).
I like to add tuna sauce since it adds a more depth to the broth, but you can leave out if you don’t have. Season with extra salt and pepper if needed.
Lastly, sprinkle Asian chives to the soup. Chives are optional, so you can leave them out and add more green onion, instead.
As you can see, this spicy chicken and vegetable soup presents with a devilish red broth. It will maintain its redness all the way through until you finish the entire batch.
Although it looks so devilish red, it’s not overly spicy and tolerable. You can always adjust the amount of chili flakes depends on your preference.
Serving and Storage Suggestion
Serve this hearty soup with rice and a side of kimchi—nothing else needed! It’s perfect for chilly days when you want a little extra warmth and spice.
For leftovers, store the soup in the fridge for up to 1 week. It also freezes well. Cool the soup, transfer it to an airtight bag, and freeze for up to 3 months. To reheat, thaw and warm it on the stove, or use a microwave for convenience.
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Spicy Korean Chicken Soup (Dakgaejang)
This spicy Korean chicken soup (dakgaejang) is rich in flavor, with tender chicken, leeks, and mushrooms for a comforting meal. Ideal for chilly days, it offers a hearty, bold taste. Plus, learn tips to keep the broth vibrantly red.
For chicken stock
- 1 2.5-3 lb whole chicken
- 2-3 thick slices of Korean or daikon radish
- 1 onion, cut in half
- 1 Asian leek, sliced, see note below
- 6-7 cloves garlic
- 1 dried sea kelp (dashima)
- 12 cups water
To make the chicken stock
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Add all the stock ingredients in a stock pot and pour water. Bring to a gentle boil, then simmer for 45 minutes over low heat. Transfer the chicken on the side, discard the vegetables and reserve the stock. Shred chicken and set aside.
To make the chili oil
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Heat oils in a large soup pot over low flame, add the chili flakes and garlic. Cook until oil turns red and fragrant, stirring constantly; about 1 minute. Be careful not to burn the chili flakes.
To make the soup
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Add the leeks and mung bean sprouts to chili oil in a pot, stir-fry for 2-3 minutes until softened. Add the mushrooms and toss. Pour the reserved stock.
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Add the chili paste and mix everything well. Bring the soup to boil over medium heat and cook until the vegetables are soft and tender.
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Add the shredded chicken and heat through. Season the soup with Korean soup soy sauce and the tuna sauce (if using). Add the Asian chives (if using) and stir well.
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Add more sauces, and salt & pepper according to your taste. Serve hot with rice and kimchi on the side.
You can replace Asian leek with a bunch of green onion.
Calories: 108kcal, Carbohydrates: 13g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 506mg, Potassium: 443mg, Fiber: 4g, Sugar: 5g, Vitamin A: 940IU, Vitamin C: 29mg, Calcium: 67mg, Iron: 2mg
