Lunch · Korean · 10 min
Yukgaejang (Spicy Shredded Chicken and Scallion Soup)
- Calories
- 630
- Protein
- 50g
- Carbs
- 57g
- Fat
- 20g
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
Method
- 01Poach 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.
- 02In the same poaching liquid, stir in the gochujang, minced ginger, and minced garlic. Bring to a gentle simmer.
- 03Add 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.
- 04Add the scallions, cut into 3-inch lengths, and cook for just 2 minutes so they soften but retain a bit of crunch.
- 05Taste 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.
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