Korean Spicy Chicken Soup

2 chicken breasts
1 litre chicken stock
1 onion, sliced
4 garlic cloves, lightly crushed (skin on)
3 spring onions, sliced
1 egg, beaten
Small handful fresh coriander
1 tablespoon vegetable oil
1 tablespoon sesame oil

The Chilli Oil

2 garlic cloves, finely chopped
2 tablespoons gochugaru (Korean chilli flakes)
1 tablespoon light soy sauce

The Seasoning

Pinch of salt

PREPARATION

1. Poach the chicken breasts in gently simmering water for 15 minutes, then remove and shred. Lightly crush the garlic, slice the onion and spring onions, chop the coriander (keeping the stalks separate) and beat the egg.

COOKING

1. Heat the vegetable oil and sesame oil until very hot.
2. Place the chopped garlic and half of the gochugaru in a heatproof bowl. Allow the oil to cool for 10–20 seconds, then pour it over the garlic and chilli flakes. Stir in the light soy sauce to make the chilli oil.
3. Return the wok to a medium heat with the remaining oil.
4. Fry the crushed garlic, spring onions and coriander stalks until fragrant and lightly golden.
5. Add the sliced onion and cook until just softened.
6. Stir in the remaining gochugaru and fry briefly.
7. Pour in the chicken stock and bring to the boil.
8. Add the shredded chicken and a pinch of salt, then simmer for 15–20 minutes.
9. Stir a little of the chilli oil into the soup.
10. Turn off the heat and slowly drizzle in the beaten egg. Leave it for 30 seconds, then gently stir to create delicate ribbons.
11. Ladle into bowls, garnish with fresh coriander and drizzle over the remaining chilli oil before serving.

School of Wok Tips

• Poaching the chicken first creates a cleaner broth and keeps the meat tender.
• Leaving the garlic skins on while making the soup base adds flavour without overpowering the broth.
• Cool the hot oil slightly before pouring it over the chilli flakes to prevent them from burning.
• Add the egg after turning off the heat for soft, silky ribbons rather than scrambled egg.

FAQs

Can I use chicken thighs instead of breast?
Yes, chicken thighs produce a richer flavour and remain especially tender in the soup.

What is gochugaru?
Gochugaru is Korean chilli flake with a mild, smoky heat and slightly sweet flavour that's essential for authentic Korean soups and stews.

Can I make this ahead of time?
Yes. Prepare the soup in advance and add the egg just before serving for the best texture.