This recipe guarantees to warm your soul with its lingering spice and bold flavors, perfect for a chilly day.
INGREDIENTS
For the base
- 1 large chicken breast
- 750 ml chicken stock
- 4 garlic cloves (kept in their skins, lightly smashed)
- 2 spring onions, roughly chopped
- 1 medium onion, sliced into half-centimeter slices
For the chili garlic oil
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 4 cloves garlic, finely chopped
- 2 tbsp Korean chili flakes (gochugaru)
- 1 tbsp soy sauce
For seasoning
- Pinch of salt, to taste
- Coriander stalks, optional (for added flavor)
Optional garnish
- 1 egg, lightly whisked
- Fresh coriander leaves
- Extra chili garlic oil
PREP
Poach the Chicken
- Boil the chicken breast in water for about 15 minutes, skimming off any impurities.
- Once cooked, shred the chicken with a fork or your hands. Set aside.
Prepare the Chili Garlic Oil
- Heat sesame oil and vegetable oil in a wok until smoking hot. Turn off the heat and let it cool slightly for 10-20 seconds.
- Add half of the finely chopped garlic and 1 tablespoon of gochugaru. Pour in soy sauce and stir to combine.
- Set aside the chili garlic oil for seasoning later.
DIRECTIONS
Build the Soup Base
- Using the residual oil in the wok, sauté the remaining garlic (still in skins), spring onions, and coriander stalks over medium heat. Cook until aromatic.
- Add the sliced onion and cook gently, softening them but without browning.
Add the Spice
- Make a gap in the center of the wok, drizzle in a bit more oil, and sprinkle the remaining gochugaru. Quickly stir to release its flavor and prevent burning.
Simmer the Soup
- Pour in the chicken stock and bring to a boil. The soup will develop a vibrant red color from the chili flakes.
- Add the shredded chicken and a pinch of salt. Simmer on medium-high heat for 15-20 minutes to blend all the flavors.
Finish with Egg
- Turn off the heat and let the soup cool slightly until it stops bubbling.
- Slowly drizzle the whisked egg into the soup, letting it create delicate wisps. Stir gently after 30 seconds.
Serve
- Ladle the soup into bowls, top with fresh coriander leaves, and drizzle a bit more chili garlic oil for an extra kick. Serve immediately with steamed rice or as is.
