Spicy chicken & vegetable soup (Dakgaejang: 닭개장)

By | February 19, 2020


(chopping) (bright upbeat music) – Hi everybody, I’m on my balcony. Today is a very cloudy
day in New York City, just a little bit drizzly,
and outside is a little chilly. I want to show you how
cloudy it is and also how noisy it is. But once I close the
door it will be quiet. I want to make really
delicious and hearty food, let’s go inside and cook
together, let’s get cozy, make some cozy soup!
(laughs) (sirens wailing) Today I’m making spicy
chicken and vegetable soup, Dak-Gae-Jang Sounds good, isn’t it? I’m going to use one chicken. This is chicken I chose, organic chicken, not much fat, that’s why
I prefer organic chicken. Four and half pounds (2 kilogram). I’m going to wash very
nicely, what do you think? You guys wash chicken? It’s very controversial. Some of my food critics friends say they always clean, but on the internet they say, “Don’t clean! bacteria, bacteria!” I always wash my kitchen
sink and clean with hot water, no problem! I will show you how I clean,
but if you still don’t want to clean the chicken, go ahead, you
can eat cooked bacteria. (laughs) What do you think? And this is my green onion,
called dae-pa. I already introduce you to this
daepa. I thought only Korea
and Japan use daepa, but actually my readers, viewers, YouTube viewers left a comment, “Hey we use it too!” I’m sorry. You know I’m learning
all the time a new thing! So this is daepa, large green onion, if it’s
not available you can use regular green onions. Ginger, this amount, I’m
going to wash this guys first and then chicken, (water running) And chicken. I will use some salt and clean. (water running) Wash your sink with hot water. I wash all these guys so clean, but I want to get rid
of something just like tip of this part. And around this part, usually
lots of fat is here. This is organic chicken,
so there’s not much fat. But this kind of fat, I don’t want to eat, especially when I cook, the
fat is going to be floating. Let’s see, good! Some chicken gizzard and
stuff, I put them inside. I’m going to use my
heavy and large pot. Put this here, and then this green onion, let’s cut this in around five inch long. Add this here. And ginger. (chopping) I will add 14 cups of water, Heat over medium high heat,
We cook for an hour, until the chicken is so tender, and also the broth
is really delicious, chicken broth. This is fernbrake, mountain vegetables, imported from Korea, you
need this kind of texture to enjoy this kind of soup. How can you make this tender? Check out my another video,
gosari namul. stir-fried fernbrake,
I filmed it in Korea. Basically I just boil it for
a long time and soak it overnight until very soft. Or if you have a pressure cooker
at home, just cook around 50 minutes, then you can get really
plump and tender gosari. It looks like this, but when this is soaked properly, it looks like this. Thick and plump! I can
squish like this. This has a unique flavor and also very delicious texture. That’s why it goes well when
I make this kind of soup. I will use around eight ounces. Now I’m going to make spicy oil. It’s made with dried red pepper and onion. 1/4r cup cooking oil and
heat it up over medium heat. I’m going to heat one
minute, meanwhile I’m going to cut this onion, just a small onion, around three ounces, and also
this is my dried red peppers but if you don’t have these, just use more hot pepper flakes. (chopping) Cut into chunks, and add this here. I don’t use stem part. Sometimes inside is dirty
so you need to check it out, but we’re going to use the seeds. Fry these onion chunks seven or eight minutes until this onion is crispy. We are cooking this chicken for one hour. Now it’s really boiling and bubbling. Keep an eye on this, and
don’t abandon this! Always keep an eye on it, so if
this is really boiling over, you’ve gotta turn down the heat to medium. Time to add my red chili
pepper, just break these, including seeds. And stir until this red chili turns a little brown color. I turn down the heat to medium, now it’s vigorously boiling. My oil color is a little
orange, it’s done now. Very delicious and smells
so good! You see, this chili pepper
color changes to a little bit orange color. Be careful, pepper seeds
also really give a good flavor. Press down.
These are fried, so it’s not gonna be squeezed too much oil, but between the chili
peppers, so we can squeeze just a little bit. We got the really nice flavorful oil! I will add 1/3 cup hot pepper flakes, and one tablespoon salt, and one tablespoon sesame oil. And ground black pepper,
one teaspoon, and mix. This is still hot, so with the hot oil, we mix all these ingredients. Smells so good, whatever
I make this, if I add this, it’ll be tasty, really
spicy, smokey, and yummy. Very good! And also it’s salty,
I added one tablespoon salt. I got to crush the garlic,
12 cloves of garlic. Okay I crushed all these
garlic, I set my timer one hour. Around 45 minutes later, I’m
going to turn over this chicken so that it’s all cooked evenly, the whole chicken. It’s nicely cooking! Now, let’s prepare vegetables. So gosari, my fernbrake is already plump, I
measured 8 ounces, 2 large green onions, and
one package of sukju-namul. Mung bean sprouts. (water running) I washed three times. Green onions, I will just cut around
4 inches long, like this. It’s thick, so you can
cut it in halves, like this. Gosari, let’s just cut just only once. I use only three different
kinds of vegetables, but you can add also mushrooms. Mushrooms are also delicious, but this amount is perfect for this
soup, if I add too much, the soup is going to be too thick, so this is a perfect size. (timer ringing) 1 hour passed. Let’s see how my chicken turns out! Turn over again. Cooked nicely! You should be able to pull it apart easily.
I’m going to take out this chicken.
Let’s turn off the heat first. Everything’s hot, so I can’t touch this. I will just set it aside to cool it down. The chicken broth also will be cooled
down. Next! I’m going to mix this all together with the spicy mixture with the
hot pepper flakes and garlic, and mix. And coat all these vegetables very nicely, very fresh vegetables on my tip of fingers, really good feeling. This is an important step, because when you pre-mix like
this, it will be more incorporated. Okay! Press down the vegetables. All seasoning is done, now
I’m going to wash my hands, and wait until my chicken
is just cooled down so that I can take out all the bones. Now it’s cool enough
that I can handle this, I’m going to separate
all meat from the bones. You remember this part, oyster? Oh my! It looks like an oyster! Some people may not like
to eat chicken skin. In case of that, just
remove it. When I was young, my father
one day, I never forget it, my mom cooked a whole
chicken for my father, Always father is number one
in the house. When my father told me,
” tear this apart.” I just assumed that
tear it apart and I eat. So I just tore it and then
I ate, there’s some salt and black pepper mixture and then I ate. My father said, “oh I
didn’t mean you eat, I meant just tear this for me.”. I felt very embarrassed! Do I look serious? Yes, I’m serious. I don’t want to waste one single bite! Okay and these are bones.
You can also make bone broth with these.
just put these in a pot, and add some water and boil until the color turns milky. That’s it! Now we get a lot of
good chicken meat here. Transfer this meat here. (water running) I’m going to season with
fish sauce and salt, one tablespoon fish sauce,
and one teaspoon salt, and mix together. All seasoning is done,
vegetables and my chicken are all seasoned. Now I’m going
to take care of my broth. In a large bowl, strainer, and
this filter paper here. (water pouring) Then just lift this.
Can you see lot of oil? Underneath there’s really nice clear broth. Quickly I’m going to wash my pot. (water running) I cleaned this pot, and pour this. This is around 11 cups. Cover and bring to a boil over medium high heat. When it’s boiling, add vegetables. I’m going to cook for 20 minutes. These vegetables should be
really well cooked and soft. 20 minutes after I will add my chicken and five minutes more cooking, that’s all! Let’s open! Wow, my chicken. Stir this well, it’s going to be
all mixed. Cover and cook another five
minutes over medium high heat. I just have rice and kimchi. This dakgaejang is going to be my meal today, my lunch! Looks so good, lots of vegetables. Look at this! We made dakgaejang! Let me taste the soup first, Oh so good, really savory,
but little sweet, green onions give some
sweetness, so delicious! Chicken is very tender,
it’s not greasy at all. Fernbrake is a kind of earthy,
green onions are well cooked, almost mushy and very sweet, and also the mung bean sprouts are just a little bit crispy.
This soup has all kinds of nutrients inside. Today we made, dakgaejang: Spicy Chicken and Vegetable Soup! Enjoy my recipe! See you next time! Bye~! (bright upbeat music)

100 thoughts on “Spicy chicken & vegetable soup (Dakgaejang: 닭개장)

  1. Janat Janesha Post author

    I love watching your channel cuz i learnt something from u and i cook at home everyone of my family they love my cook thank u alot.

    Reply
  2. Daniela De León Post author

    2 days of watching her and I love her recipes … I wish I could live next door to learn more of how to cook…

    Reply
  3. manisha ghimire Post author

    Soya sauce, sesame oil, garlic, zucchini, chillies,meat n noodles..Korean dishes r done..

    Reply
  4. فطومه AD Post author

    يممم احسه لذيذ مره. ..👏🏼💖😍

    Reply
  5. Fred Morris Post author

    Hi Maangchi, I do love watching and trying out your recipes but I live alone so this is a lot of soup for one! What I would like to know is, can this soup be frozen? Thank you.

    Reply
  6. FITZIEBLUE Post author

    Maangchi? are those large green onions leeks? they look very similar… PS i love your channel and have learned to make so many tasty dishes; thank you !

    Reply
  7. Altynay Utegenova Post author

    Dear Maangchi! Thank you for warm cosy cooking videos like this! 👍👍👍👍🤗🤗🤗🤗😘😘😘😘😘

    Reply
  8. Maki Hayashi Post author

    Great cooking. If I may ask, what's your alternative for gosari if there is none?

    Reply
  9. Trevor Zhao Post author

    lol we do also use them in China, and I believe it is native to China. Especially in the north of China, this is the green onion we use instead of the small ones. We call it DaCong in mandarin. Da means 'big', Cong means 'scallion' or 'onion'. I think in Korean, Dae means 'big'? pa means 'scallion'?

    Reply
  10. Kaya Tae Post author

    Love you maangchi and your videos. You are the cleanest chefs ive seen on YouTube. 😍😘

    Reply
  11. Shayla Fullwood Post author

    I love Korean food why couldn’t I be Korean ☹️

    Reply
  12. anna g Post author

    *Go ahead and eat Cooked bacteria *😂😂😂😂
    Love your videos
    Love from India

    Reply
  13. Yurie Naito Post author

    Thank you for sharing this and other wonderful recipes! I'm a Japanese living in Italy. Though the Italian cuisine is amazing, my DNA also craves for East Asian dishes such as Japanese, Korean and Chinese…

    Reply
  14. fati lamtaib Post author

    hi can we use ginger powder im from morocco and i like ur recipe hhhhh

    Reply
  15. Isaac Simmons Post author

    Maangchi, please, please make either a black chicken soup or turtle soup one day. I had them together once and it was phenomenally good.

    Reply
  16. Morcant M. Post author

    this looks so delicious!!!!! i wish it wasn't summer here in australia… i want to make this soup 😂

    Reply
  17. Mary Cooks Memorable Dishes Post author

    I have never seen green onions like these. So beautiful!

    Reply
  18. Samir Barghouth Post author

    Egyptians soak the chicken in lemon,vinegar,salt,flour and water, then they'll rub it. Very clean. Just sharing

    Reply
  19. Heiress Watcher Post author

    Your large green onion. Is it the same as leeks? I've never seen such BIG green onion that's why I ask.

    Reply
  20. María Alejandra Vásquez Geminiano Post author

    Woooow… Delicioso, gracias, saludos.

    Reply
  21. A J Post author

    I tried this recipe and it's absolutely delicious, I didn't find the gosari and the bean sprout in my grocery store so I replaced them with carrot and zucchini and it was amazing, the soup is heartwarming, worth every minute it took to make it 🥰

    Reply
  22. Yaiphahenba Laishram Post author

    Big love from India!! Love ur channel 😍👌 superb!!

    Reply
  23. Tracy Hubbard Post author

    So when are you coming over to cook?I will just make a mess

    Reply
  24. Diptimayee Mallick Post author

    Hi Dear, I am from India.
    I really like ur receipes dear
    Korean cooking r similar to Indian cooking to some extent.
    The way u explain is really awesome ..

    Reply
  25. Chac Schao Post author

    That looks so spicy!! Hell’s fire coming out that a$$. Pour cold water down the back.

    Reply
  26. Jamal Hassan Post author

    Wooow you are amazing cute and most important very hygienic..
    And your English is very cute

    Reply
  27. Noha Kamal Post author

    ❤️❤️❤️❤️❤️❤️❤️❤️❤️🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹

    Reply
  28. Yo ka Post author

    Im sad so come here to watch ur videos! I dont know y but watching ur videos makes me feel peace & Happy!! Big hug from Cambodia!

    Reply
  29. Jennifer Gray Post author

    New subscriber here from Melbourne, Australia. I want to learn how to cook Korean food. You’re very easy to watch & enjoyable to listen to Maangchi.

    Reply
  30. Rina Parbosa Post author

    Hii~ Maangchi I really love your recipes I even tried the soup but not many ingredients available here so… And I love you too

    Reply
  31. kim daewoo Post author

    후추 넣는 사람,순하게 먹으려면 안넣구요,ㅎㅎ후추 넣으면 확실히 맛이 좋더라구요

    Reply
  32. Z Post author

    I bet this chicken soup can cure the cold and prevent the flu.
    Yummmmm❤

    Reply
  33. Judy Imohi Post author

    I subbed to you twice and somehow a few days later it says subscribe… I’m a little confused WHY WOULD THEY NOT MAKE ME A FAN OF MAANGCHI!!! 😟😤

    Reply
  34. B Vila Post author

    I've said it before and I'll say it again. So nice, so clean, good instructions, doesn't waste food, just beautiful all around!

    Reply
  35. sanaa esslimani Post author

    In morocco its so necessary to wash chicken with salt and lemon juice.

    Reply
  36. Nini lucas Post author

    I love watching all your video ❤️🇺🇸
    I was cracking up what you said about your dad 😂
    “ I told you to tear the chicken apart not to eat ‘Bless his ❤️
    You’re the best
    This recipe looks very delish 😋
    Perfect for a cozy Sunday cold day 🌧☔️

    Reply
  37. Maangchi Post author

    Russian caption was submitted by one of my viewers! Thank you so much! This video has captions in 12 different languages and all were done by some of you volunteer translators! Wonderful! https://www.youtube.com/timedtext_video?ref=wt&v=ssAikm3ZkbE

    Reply
  38. Kisha r Post author

    I just love how you don’t waste anything. I’m from the Caribbean so we wash everything meat and fish with lime,lemon ( it gets rid of the freshness especially if you at some to the meat when seasoning before cooking ) ,sometimes we use vinegar too or even a mixture of salt and flour ( it keeps meat soft and cleans it well with out making it tough .

    Reply
  39. michael gonzales Post author

    A big hug for you from the Philippines❤ I love your videos.

    Reply
  40. Tea & Honey with Antonietta Post author

    안녕하세요
    Cook bacteria. Shade!!!! 😂
    I love you and your channel. Everything you make looks good, and I've even made two of your recipes. Love always!!

    Reply
  41. Queen Goddess #1 fan of Teflon sage Post author

    She's so pretty so sweet I want to cook just like her for my Korean boyfriend

    Reply
  42. Jennifer Chen Post author

    Maangchi I love your videos! Can you show us how to make abalone congee & ginseng chicken soup please?

    Reply
  43. Tenzin Kunkey Post author

    Maangchi, I'm drooling all over my laptop. I love you. Give me some of your food.

    Reply
  44. Diobel Post author

    Hey Maangchi,

    This "green onion" is called leek in English.

    All best!

    Reply
  45. Angus Keerio Post author

    I like to cook korean style food but there are few things i cannot get in my country still i will try to make this chicken soup💕

    Reply
  46. pi'ikea Post author

    Hi Maangchi, I love your stainless steel pot and would like to know what brand that is, if its possible for you to share.

    Reply
  47. Melvin Domingo Post author

    Here in the Philippines we also use onion leeks in cooking bulalo 🙂

    Reply
  48. Yatucafe ibr Post author

    Go head, you can eat cooked bacteria. 😆😆😆😆😀😀😆😆👏👏👏. Everything about Korean is hot hot hot hot 😡😡😡👺👺👺

    Reply
  49. 뚜코코맘 Post author

    시루떡만드시는거보구 감탄사가절로 나오더군요 저도 아직 떡은해본적이없고 두려운데

    Reply
  50. マーシャルスティーブ Post author

    I wish I could find good Asian green onion in Tennessee… seriously, I'm living in the wrong state… 😥

    Reply
  51. Cindi Rogers Post author

    Hi from River Falls, Alabama, USA! I absolutely love all of your videos and will try your recipes when I can get a hold of good ingredients. I think spicy food is the most delicious but my husband and son cant handle much spicy heat. It makes me wishful…and then I watch you cook and eat what I wish I could eat lol. Thank you for your time, effort, and skill. You are a treasure.

    Reply
  52. Kenneth Rosbury Post author

    The best way to clean a chicken is to sprinkle baking soda all over the chicken. And then rub the chicken. And it will start squeaking. Like when you stay in the tub too long? You squeak? Your ticket will speak to. And it kills any bacteria. Works perfect even on questionable chicken It makes it. Good again.

    Reply
  53. Gulgaaky Isaeva Post author

    Maanchi is super puper women! I love you! Very very delishous!

    Reply
  54. Josephine Alquinto Post author

    Maangchi is so clean in her cooking and environment

    Reply
  55. Yağmur Yıldız Post author

    She Added fish sauce on chicken😅a chicken with a fish flavor?🤔😂 I hope you didn't add it to the meat either. 👌

    Reply
  56. Ambika P Post author

    what should i use if i dont have the mung bean sprouts and gosari?

    Reply
  57. ludmila kirile Post author

    Люблю Ваш канал, обожаю корейскую еду! Обожаю перец и специи, много научилась от Вас! У нас нет всех корейских продуктов и нет корейских магазинов- очень жаль!!!

    Reply
  58. Priyantha Pussawalage Post author

    Hi Maangchi! i'am Priyantha from Sri Lanka, presently living in Korea. so i have eaten many delicious Korean food but didn't know how to make or their names. your channel is best place to learn me and i want to tell you i also love cooking. everything is good. your explaining is excellent. thank you so much

    Reply
  59. Frida Montes Post author

    I like the fake or real fish in the beginning lol i like oh she pulls it out lol

    Reply
  60. L L Post author

    Lol! 🤣 I will try cooked bacteria next time. Thanks for the suggestion. 😍

    Reply
  61. Viral Siregar Post author

    Some how its cute the way she said or (owa) .. More ( Mowa) 😂

    Reply

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