Korean-style Chicken Soup
Korean-style Chicken Soup
Ingredients
For the Soup
- 500 g chicken thigh, skin on, bone in
- 1 pinch salt
- 1 pinch pepper
- 20 g ginger, sliced
- 20 g garlic, minced
- 100 g spring onion, white parts, cut into 3-inch pieces
- 1.5 L water
For the Dipping Sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru, Korean chili flakes
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
For Serving
- 1 serving warm rice, as needed
- 1 stalk spring onion, green parts, chopped for garnish
Instructions
- 1
Pat dry the chicken thighs with a paper towel. Season generously on both sides with a pinch of salt and a pinch of pepper.
⏱️ 3 min
- 2
Place the seasoned chicken thighs, skin-side down, into a cold pot. Turn the heat to medium-high and sear for 5-7 minutes until the skin is golden and crispy. Once seared, remove the chicken from the pot and set it aside.
⏱️ 7 min
- 3
In the same pot, add the sliced ginger and minced garlic. Sauté for 1-2 minutes until they become fragrant.
⏱️ 2 min
- 4
Add the white parts of spring onion to the pot and continue to sauté for another 1-2 minutes.
⏱️ 2 min
- 5
Deglaze the pot with a splash of water, scraping up any browned bits from the bottom of the pot to incorporate them into the broth.
⏱️ 1 min
- 6
Return the seared chicken thighs to the pot. Pour in 1.5 liters of water.
⏱️ 1 min
- 7
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it gently simmer for 20-25 minutes, or until the chicken is cooked through and tender.
⏱️ 25 min
- 8
While the soup is simmering, prepare the dipping sauce. In a small bowl, combine soy sauce, rice vinegar, gochugaru (Korean chili flakes), sugar, sesame oil, and sesame seeds. Mix all ingredients thoroughly until well combined.
⏱️ 3 min
- 9
Ladle the Korean-style chicken soup into a bowl. Serve immediately with warm rice on the side and the prepared Korean dipping sauce. Garnish the soup with chopped green parts of spring onion.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Korean-style Chicken Soup
For the Soup
- 500 g chicken thigh, skin on, bone in
- 1 pinch salt
- 1 pinch pepper
- 20 g ginger, sliced
- 20 g garlic, minced
- 100 g spring onion, white parts, cut into 3-inch pieces
- 1.5 L water
For the Dipping Sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru, Korean chili flakes
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
For Serving
- 1 serving warm rice, as needed
- 1 stalk spring onion, green parts, chopped for garnish
Instructions
- 1
Pat dry the chicken thighs with a paper towel. Season generously on both sides with a pinch of salt and a pinch of pepper.
⏱️ 3 min - 2
Place the seasoned chicken thighs, skin-side down, into a cold pot. Turn the heat to medium-high and sear for 5-7 minutes until the skin is golden and crispy. Once seared, remove the chicken from the pot and set it aside.
⏱️ 7 min - 3
In the same pot, add the sliced ginger and minced garlic. Sauté for 1-2 minutes until they become fragrant.
⏱️ 2 min - 4
Add the white parts of spring onion to the pot and continue to sauté for another 1-2 minutes.
⏱️ 2 min - 5
Deglaze the pot with a splash of water, scraping up any browned bits from the bottom of the pot to incorporate them into the broth.
⏱️ 1 min - 6
Return the seared chicken thighs to the pot. Pour in 1.5 liters of water.
⏱️ 1 min - 7
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it gently simmer for 20-25 minutes, or until the chicken is cooked through and tender.
⏱️ 25 min - 8
While the soup is simmering, prepare the dipping sauce. In a small bowl, combine soy sauce, rice vinegar, gochugaru (Korean chili flakes), sugar, sesame oil, and sesame seeds. Mix all ingredients thoroughly until well combined.
⏱️ 3 min - 9
Ladle the Korean-style chicken soup into a bowl. Serve immediately with warm rice on the side and the prepared Korean dipping sauce. Garnish the soup with chopped green parts of spring onion.
⏱️ 3 min