This spicy Korean soup is traditionally made using a whole chicken with the addition of Negi onions, fernbrake, and mung bean sprouts. However, this simplified version can be made using scallions and comes together in minutes using leftover turkey or chicken and quality prepared broth.
- 2 cups shredded chicken or turkey
- 8 cups chicken or turkey broth
- 2 inch knob of fresh ginger, peeled and thinly sliced
- 2 Negi onions or 4 bunches of green onions, washed and trimmed
- 5 cloves of garlic, peeled and finely minced
- 3 tablespoons roasted sesame oil
- 3 tablespoons gochugaru (Korean red chili pepper powder)
- 1 tablespoons kosher salt
- 1 teaspoons ground black pepper
- 1 teaspoons soy sauce
In a large soup pot, add ginger to the broth and bring to a boil. Set aside as you prepare the soup seasoning.
Wash and trim Negi onions or scallions and cut into 4-inch long pieces. If using Negi onions, slice lengthwise as well. Place green onion in a large mixing bowl and set aside.
In a small saucepan, heat sesame oil until just hot. Off the heat, add gochugaru, salt, black pepper, soy sauce, and garlic. Mix to combine.
Add red pepper seasoning mixture to the bowl with green onions and mix well to combine. Add chicken or turkey and mix again until combined.
Add chicken and green onion mixture to the broth and simmer over medium heat until green onions are very tender. Adjust seasoning if needed and serve hot with steam rice on the side.