Why Dakgaejang is the Ultimate Comfort Food for Winter and How to Make It

Introduction

As the temperature drops and winter sets in, nothing beats a steaming bowl of soup to keep you warm and cozy. In Korea, one of the most beloved winter dishes is spicy Korean chicken soup—a hearty, flavorful dish packed with rich flavors and healthy ingredients. This dish is not only delicious but also known for its immune-boosting properties, making it a perfect choice for cold weather.

What is Spicy Korean Chicken Soup?

Spicy Korean chicken soup is a traditional dish that is similar to the famous beef-based spicy Korean beef soup, but made with chicken instead of beef. It features a deep, rich broth flavored with gochugaru (Korean red pepper flakes), garlic, soy sauce, and sesame oil, along with shredded chicken and a variety of vegetables like green onions, fernbrake, and bean sprouts.

Why This Dish is Perfect for Winter

Spicy and Warming: The heat from the gochugaru warms you up instantly.
Nutritious and Hearty: Packed with protein, vitamins, and minerals, it helps keep your immune system strong.
Comforting and Filling: The rich broth and tender chicken make it the perfect comfort food on a cold day.

Key Ingredients

Chicken

Bone-in chicken (such as a whole chicken or chicken thighs) is best for a deep, flavorful broth.

Vegetables

Green onions
Bean sprouts
Gosari (fernbrake) – optional but traditional
Shiitake mushrooms – for an earthy depth

Seasonings

Gochugaru (Korean red pepper flakes)
Soy sauce
Garlic
Sesame oil
Salt and pepper

Step-by-Step Guide to Making Spicy Korean Chicken Soup

Step 1: Prepare the Chicken

Clean and rinse the chicken.
Boil it in a large pot with water, garlic, and onions for about an hour until fully cooked.

Step 2: Make the Broth

Remove the chicken and set it aside to cool.
Strain the broth to remove any impurities.

Step 3: Shred the Chicken

Once the chicken is cool, remove the meat from the bones and shred it into bite-sized pieces.

Step 4: Prepare the Vegetables

Chop green onions and shiitake mushrooms.
If using gosari (fernbrake), soak and blanch it beforehand.

Step 5: Seasoning and Spicing

In a pan, heat sesame oil and sauté gochugaru, garlic, and soy sauce until fragrant.
Mix this spice blend into the broth for an intense flavor boost.

Step 6: Simmer to Perfection

Add shredded chicken, vegetables, and seasonings to the broth.
Let it simmer for another 20-30 minutes until everything is well combined.

Tips for Enhancing the Flavor

Use homemade chicken broth for a richer taste.
Adjust spice levels to your preference by adding more or less gochugaru.
Let the soup sit for a while before serving to allow flavors to deepen.

Health Benefits

Boosts immunity with garlic and spicy seasonings.
Rich in protein for muscle recovery.
Aids digestion with fiber-rich vegetables.

How to Serve This Soup

Serve hot with a bowl of steamed rice.
Garnish with sesame seeds and additional green onions.

Pairing with Side Dishes

Kimchi: Adds a refreshing crunch.
Kkakdugi (Radish Kimchi): A perfect balance of sweet and spicy.
Japchae: Sweet potato noodles complement the spiciness.

Popular Variations

Mild Version: Reduce gochugaru for a less spicy version.
Seafood Variation: Add shrimp or clams for a seafood twist.
Vegetarian Version: Use mushrooms instead of chicken for a plant-based version.

Frequently Asked Questions

1. Can I make this soup in advance?

Yes! It tastes even better the next day as the flavors develop over time.

2. Can I freeze this soup?

Absolutely. Store it in airtight containers and freeze for up to a month.

3. What if I don’t have gosari (fernbrake)?

You can skip it or replace it with shiitake mushrooms for a similar texture.

4. How can I make this soup less spicy?

Reduce the amount of gochugaru and add a bit of sugar or more broth to balance the heat.

5. What’s the difference between this soup and spicy Korean beef soup?

The main difference is the protein—this dish is made with chicken, while the beef version uses beef.