Korean Spicy Chicken Soup

Poach the Chicken:

• Boil the chicken breast in water for about 15 minutes, skimming off any impurities.

• Once cooked, shred the chicken with a fork or your hands. Set aside.

Prepare the Chili Garlic Oil:

• Heat sesame oil and vegetable oil in a wok until smoking hot. Turn off the heat and let it cool slightly for 10-20 seconds.

• Add half of the finely chopped garlic and 1 tablespoon of gochugaru. Pour in soy sauce and stir to combine.

• Set aside the chili garlic oil for seasoning later.

Build the Soup Base:

• Using the residual oil in the wok, sauté the remaining garlic (still in skins), spring onions, and coriander stalks over medium heat. Cook until aromatic.

• Add the sliced onion and cook gently, softening them but without browning.

Add the Spice:

• Make a gap in the center of the wok, drizzle in a bit more oil, and sprinkle the remaining gochugaru. Quickly stir to release its flavor and prevent burning.

Simmer the Soup:

• Pour in the chicken stock and bring to a boil. The soup will develop a vibrant red color from the chili flakes.

• Add the shredded chicken and a pinch of salt. Simmer on medium-high heat for 15-20 minutes to blend all the flavors.

Finish with Egg:

• Turn off the heat and let the soup cool slightly until it stops bubbling.

• Slowly drizzle the whisked egg into the soup, letting it create delicate wisps. Stir gently after 30 seconds.

Serve:

• Ladle the soup into bowls, top with fresh coriander leaves, and drizzle a bit more chili garlic oil for an extra kick. Serve immediately with steamed rice or as is.