← Nouns Cooking · Korean

Ingredients

• 800 g bone-in chicken thighs (or a small chicken)
• 2 l Water
• ½ Onion
• 5 cloves Garlic
• 3 slices Ginger
• 1 spring onion (green part)
• 3 tbsp Gochugaru (Korean chilli flakes)
• 2 tbsp Toasted sesame oil
• 2 tbsp soup soy sauce
• 1 tbsp Fish sauce
• 2 cloves Garlic, minced
• 6 Spring onion, cut into 5 cm lengths
• 200 g mung bean sprouts
• 3 shiitake mushrooms, sliced
• 100 g soaked bracken fern (gosari), cut into 5 cm lengths (optional)
• 2 Eggs, beaten
• Salt
• Black pepper

Method

1. Put the chicken and broth ingredients in a large pot, bring to the boil and skim off the foam. Simmer for 35–40 min, until the chicken is very tender and cooked to 75°C (165°F).
2. Lift out the chicken, strain the broth and keep it. When cool enough to handle, shred the meat into strips, discarding skin and bones.
3. In a bowl, mix the chicken with the seasoning ingredients, then add the spring onion, sprouts, mushrooms and gosari and toss with your hands until everything is red and coated.
4. Bring 1.8 l of the broth back to the boil, add the seasoned chicken and vegetables and simmer for 15 min, until the spring onion is soft and sweet.
5. Taste and add salt or more soy sauce. Drizzle in the egg, wait 30 seconds, stir gently and serve piping hot with rice.

Tips

• Mixing the chilli and sesame oil into the chicken and vegetables before they go in gives a deeper red, richer broth than adding it to the pot.
• Freeze leftover broth for kalguksu or porridge.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang FutureDish