Korean Wife Camp: Korean-Style Chicken Soup

Posted on

korean wife camp recipes

My usual staple chicken stock recipe is courtesy of the domestic goddess to end all goddesses, lady Ina Garten herself. (Bow down, people, and hail your queen.) But her method, while delicious and consistent, requires a whole day and night of time and energy. Which I can spare maybe once every three or four months in pursuit of a ginormous bulk batch of her nectar. It’s kind of a lot of work.

In between those times, this Korean-style chicken soup, or dak guk (닭 국), adapted from Maangchi.com) takes but a laid-back hour to make, and is incredibly soothing and delicious given how dead easy it is to make. I mean, who ever heard of one-hour chicken stock that was full-bodied and tasty as hell?! It’s almost good enough to completely supplant my beloved Barefoot Contessa stock. Almost. 

What I also love about this recipe, is that it makes better use of the ingredients, and produces less food waste. It always chaps my ass to fish out, strain, and throw out (or even compost) the stewed-past-death chicken carcasses, dried out meat, and baby-food mush veggies when making Ina’s recipe… but this one avoids that, giving second life to the ingredients that make it so flavorful and hearty in the first place.

dak guk korean chicken soup recipe

What you’ll need:
(serves 4)

For the broth:
2 chicken breasts (I’ve made this with boneless, skinless breasts and, as pictured, a spatchcocked double breast on the bone. Both were totally delicious, so it’s up to you! I use breasts because they’re healthier, and easy to shredm… but you could use legs, if you’re more of a dark meat connoisseur.)
16 whole cloves of garlic – skinned. (Do you know about this method of peeling large quantities of garlic? You’re welcome!)
1 medium/large onion – halved and quartered, skin on
2-3 Tbs ginger – sliced roughly
16 cups water
2 Tbs fish sauce (I love this brand, because it’s just fish, salt, and water – wayyy less additives than others. If you can’t find (or stand) fish sauce, you can use soup soy sauce, or simply plain soy sauce.)
1 Tbs salt

For the chicken topping:
1 tsp salt
1/2 tsp black pepper – ground
2 Tbs sesame oil

For optional spice:
2 Tbs gochugaru powder
2 tsp sesame oil
cayenne pepper (to taste)

dak guk dalk kug korean chicken soup recipe

Brace yourselves for how easy this is, because at first blush, it appears too good to be true.

Put the first four ingredients into a stock pot and add the water. Bring to a boil and simmer for one hour, uncovered.

After an hour, remove the solids, reserving the chicken and garlic. The ginger and onion can enjoy a trip to the compost or trash.

Add the fish sauce and Tablespoon of salt to the stock, and stir. It will have reduced to about 12 cups at this point. Now taste that shit. Can you believe that only took one hour?! The stock is now DONE.

Once the chicken is cool enough to handle, use your hands to pull it into shreds. Don’t snack on it just yet.

Place the garlic cloves into a small bowl, and mash them into a paste with a fork. Mix in the sesame oil, salt and pepper, and then massage the garlic oil paste into the chicken meat. This gives the chicken an incredibly moist consistency, perfumed with so much aromatic flavor… it’s addictive. Snack on some now. Marvel at what you have created. Then, stop snacking. You want there to be plenty for your assembled soup!

dak gook korean chicken soupI personally like to gently sauté sliced carrots and celery and add them to the broth for a bit more veggie bite and fiber – but carrots and celery are my chicken soup favorites. You could do this with any vegetables of your preference, or give veggies the middle finger and let the chicken and stock speak for themselves. If you do add veg, once they’ve reached your desired level of doneness, hit them with a splash of soy sauce for a bit of extra umami caramelization. Then just layer them into your serving bowl with some chicken, ladle on some stock, and enjoy the simple, rich, soul-soothing properties!

This recipe is extra brilliant, because you can make it in advance, which makes it great for entertaining or daily lunches! Just keep the chicken, broth, and veggies (if you use them) in separate containers in the fridge. When you’re ready to serve, reheat the stock to a simmer, and pour it over the chicken as you serve. Easy peasy. And oh, so good.

For those of you who enjoy a bit more spice in life, here are two ways to heat things up a bit:
1. sprinkle whatever veggies you sauté with cayenne while they’re cooking.
2. make a paste using 2 Tablespoons Gochugaru (korean red chili flakes) and 2 teaspoons sesame oil in a bowl. You can add some to the chicken when mixing in the garlic, or just spoon it directly into your soup. Or both! Which is what I do. Mmmmm.

I hope you try this. It might just change your life forever.

If you do, come back and let me know how it went! Until next time…. 안녕히계세요! (Goodbye!)


The Best Chicken Recipe You’ll Ever Make

Posted on

This is your formal notice that all chickens cooked by any method other than this are hereby rendered unacceptable. It is, by far, the easiest, tastiest, tenderist, moistest, cry-over-your-plate-ist bird ever to cross the threshold of my lips.

I happened upon Jamie Oliver’s “Chicken in Milk” recipe whilst desperately searching for ways to make chicken dinners less boring, and curiosity couldn’t keep me away. We are dieting pretty hard in our house these days, but found ourselves relying too heavily on fattier cuts of pork and beef because we both find chicken rather… snoozeworthy. So I was on the hunt for chick-spiration. But cooking chicken in milk? This was a new concept, and I was intrigued. I’ve heard many an italian wax rhapsodic over the merits of milk-braised pork, so it should follow that, if that works – this must be something special too! Plus, I think we can all agree that Jamie Oliver knows his shit. (Hi Jamie! I love you and your food revolution SO MUCH!)

And it’s true. It is an absurdly special dish. Paul is just as blasé about birds as I am, but his tastebuds were riveted by this preparation. Ding ding ding, we’ve found our solution to the boring bird! WINNER, WINNER, CHICKEN DINNER! So here I am, sharing my adaptation.

Not only is this recipe dead-simple, but it is extremely modification-friendly, which means that it won’t get boring. I’ve done it 3 different ways now, all of which were damned delicious. I even made a version using coconut milk instead of cow’s milk for all you lactose-intolerant folk! See below for more ideas, after the recipe. And if you don’t use much sauce at all (and really, it’s moist enough on it’s own) you’ll save the fat/calories of whatever milk you used to cook it with!

Milk-roasted chicken with rosemary, shallot, and lemon cream sauce

milk roasted chicken recipe

 Ingredients:

1 whole roasting chicken (ours was about 4 pounds.) (Get a good quality chicken. It really makes a difference. Ours is from the farmer’s market.)

1 Tablespoon butter and/or olive oil

2 cups milk (I prefer St. Benoit Organic Whole Jersey Cow’s Milk – it will change you forever, it’s so good.)

2 springs fresh rosemary

The zest of 1 lemon (I used meyer lemon in this one)

5-7 cloves garlic, skin on

2 medium/large shallots, sliced thinly

Salt and pepper to taste

1 Tablespoon red pepper flakes (optional)

Preparation:

Rinse your chicken and dry very well. Salt him liberally, and let him rest, uncovered, in the fridge overnight or as long as you can before cooking. If you don’t have time, just salt and pepper him. Also, it’s ideal, but not imperative, if you can let him come to room temperature before cooking. There’s not right or wrong – just do what you can with the time you have!

Pre-heat your oven to 325° F.

Heat a dutch oven or roasting pan on the stovetop until good and hot. Melt your butter and/or oil in the bottom. Lay the chicken in, breast side down, and let brown for a few minutes. Then flip him, and brown the other side. Transfer the chicken to a plate when you’re done, and pour the excess oil out of the pan.

Return the chicken to the pan, breast-side down. Add all the other ingredients to the pan and place it, uncovered, in the oven for 60-90 minutes, (depending on the size) or until the internal temp is around 150 and the juices run clear. Baste it every 20 minutes or so with the liquids in the pan, if you can.

Remove the chicken and cover loosely with foil to let it reabsorb the juices it expressed while cooking, and it will continue to cook for a bit to come to full temperature. Let it rest for about 20 minutes if you can stand waiting through the smell that’s now teasing you to the brink of drooling.

Then carve that sucker up, and drizzle with the pan drippings if you like! Enjoy!

Modification Inspiration:

Try Jamie’s Original Recipe, with sage, lemon and cinnamon. It is ridiculously tasty. Very savory and holiday-nostalgic.

Try a Thai-inspired turn, featuring coconut milk, like this one from The Kitchn.

Go totally thanksgiving on that beast, swapping in fresh thyme, sage, dried cranberries, orange zest, a bit of nutmeg, and some sweet potato chunks.

Get curry in a hurry with coconut milk, yellow curry, some chili peppers, and cinnamon. Toss in carrot and potato chunks, and you’ve got a meal in a pot!

Use your imagination!  Swap in and out whatever herb combinations suit your fancy. Explore new citrus zests and spice blends. Adapt it to suit your tastes and have fun experimenting! 

My next incarnation will be an attempt at greek-style chicken, relying on oregano, lemon, and kalamata olives to spice it up. I’m also going to sub in all-white meat chicken breasts from our new local butcher shop, to make it even leaner. I’ll report back with my findings! And if you try one that turns out famously, please share your invention with me, too!  We’ve got to stick together in the quest to keep chicken from boring our faces off, no?