lunch

Yukgaejang (Spicy Shredded Chicken and Scallion Soup)

Name: Yukgaejang (Spicy Shredded Chicken and Scallion Soup)
Ingredients: 233.2 g Chicken, stewing, dark meat, meat only, raw; 40.1 g Sweet Potato Glass Noodles, dried; 80.3 g Onions, spring or scallions, raw; 32.1 g Gochujang (Korean red pepper paste); 12.0 g Fresh Ginger, minced; 12.0 g Garlic, raw

Nutrition

630

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Chicken, stewing, dark meat, meat only, raw233.2 g

Sweet Potato Glass Noodles, dried40.1 g

Onions, spring or scallions, raw80.3 g

Gochujang (Korean red pepper paste)32.1 g

Fresh Ginger, minced12.0 g

Garlic, raw12.0 g

Instructions

Poach the dark meat chicken in 700ml of water with a pinch of salt until fully cooked, about 15 minutes. Remove chicken, let cool slightly, then shred into fine pieces.

In the same poaching liquid, stir in the gochujang, minced ginger, and minced garlic. Bring to a gentle simmer.

Add the shredded chicken and the sweet potato glass noodles to the broth. Cook for about 6-8 minutes, or until the noodles are translucent and chewy.

Add the scallions, cut into 3-inch lengths, and cook for just 2 minutes so they soften but retain a bit of crunch.

Taste and adjust seasoning with a pinch of salt if needed. Serve hot in a deep bowl, ensuring a good balance of noodles, shredded meat, and aromatic scallions in every spoonful.