Spicy Chicken & Vegetable Soup

How to make a Spicy Chicken and Vegetable Soup.

Ingredients: Serves 4-6

  • 1 whole chicken (about 4 to 4½ lbs, 2Kg)
  • 2 tablespoons sliced peeled ginger
  • 3 daepa (large green onions) or 24 green onions, washed
  • 8 ounces soaked gosari (fernbrake)
  • 12 ounces mung bean sprouts (about 3 to 4 cups), washed and drained
  • 12 cloves garlic, minced
  • 1 tablespoon fish sauce
  • kosher salt

For the seasoning paste:

  • ¼ cup vegetable oil
  • 3 ounces onion (about ½ cup), cut into small cubes
  • 5 to 7 dried red peppers (or 1/2 cup small dried red peppers), stems removed
  • 1 tablespoon toasted sesame oil
  • ⅓ cup Korean hot pepper flakes
  • 1 teaspoon ground black pepper
  • 1 tablespoon kosher salt


  1. Remove any giblets from the chicken.
  2. Rub ¼ cup of kosher salt all over the chicken and giblets, then rinse in cold water until they are very clean.
  3. Drain and put them into a large heavy pot.
  4. Cut 1 daepa (or 8 green onions) into 4 inch long pieces and add them to the pot along with the ginger.
  5. Add 14 cups of water and cover.
  6. Cook for 1 hour over medium high heat until the chicken is tender.
  7. If it’s still tough, add some more water and cook a little longer until you can pull the chicken apart easily.
  8. Transfer the chicken to a large bowl and let it cool down until you can handle it with your hands.
  9. Separate the meat from the bones with your hands.
  10. Tear the meat into bite sized strips.
  11. Add 1 tablespoon fish sauce and 1 teaspoon kosher salt to the meat and mix it well by hand.
  12. Set aside.
  13. Put a cotton cloth, a cheese cloth folded over a few times, or a sheet of “cooking paper” made for filtering soup on a wire mesh strainer over a large bowl.
  14. Pour the broth through the paper/cloth filter so all the fat, cooked green onion, and ginger are strained out.
  15. You should have about 11 cups of clear and flavourful broth in the bowl under the strainer.
  16. Discard all the stuff in the cotton cloth.
  17. Wash the pot nicely and put the chicken broth back in it.
  18. Heat the vegetable oil in a small pan for about 1 minute over medium heat.
  19. Add the onion and fry for about 7 to 8 minutes, stirring occasionally with a wooden spoon until the onion turns a little crispy.
  20. Break up the dried red peppers and add them to the pan with the seeds.
  21. Gently stir the mixture with a wooden spoon for a few more minutes until the red peppers turn light brown or orange.
  22. Remove from the heat and strain the mixture over a bowl.
  23. Press it down with the wooden spoon to squeeze out every drop of oil.
  24. You will get about 3 tablespoons of orange coloured, smoky, flavourful oil.
  25. Add hot pepper flakes, toasted sesame oil, ground black pepper and 1 tablespoon kosher salt to the hot oil.
  26. Mix it well and set aside.
  27. Put the mung bean sprouts into a large bowl.
  28. Chop the softened gosari 1 or 2 times and add them to the bowl, too.
  29. Cut the other 2 daepa in half lengthwise, and then cut them across into 4 inch long pieces.
  30. Add them to the bowl.
  31. If you use regular green onions, cut them into 4 inch long pieces.
  32. Add the seasoning mixture and the garlic.
  33. Gently mix everything with your hand until all the vegetables are coated with the seasoning mixture.
  34. Bring the chicken broth to a boil.
  35. Add the seasoned vegetables and cook for 20 minutes over medium high heat.
  36. Add the seasoned chicken and cook another 5 to 10 minutes until it boils vigorously.
  37. Remove from the heat and serve right away with rice and kimchi, or a few more side dishes.
  38. Put any leftovers in an airtight container and refrigerate them for up to 1 week or freeze for up to 1 month.
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