Serving size: 2 adults + 2 kids
Ingredients
Serving size: 2 adults + 2 kids
Recipe inspired by Paik Jong Won (find his original recipe here: https://www.youtube.com/watch?v=FdL13qXf4MA&list=PLoABXt5mipg6mIdGKBuJlv5tmQFAQ3OYr&index=90)
1 lb of chicken breast
4 stalks of green onions, cut into 2 inch long pieces
2 king oyster mushrooms, thinly sliced
1/4 onion, thinly sliced
2 cups of bean sprouts
2/3 cup of chives, cut into 2 inch long pieces
4 tbsp of soy sauce for soup
1/3 cup of Gochugaru (Korean red pepper powder)
1 tbsp of minced garlic
2 tbsp of sesame oil
1 tbsp of neutral oil
1 tbsp of salt
1 egg, whisked
1/4 tsp of minced ginger
a pinch of black pepper
Directions
1. In a pot, add 10 cups of water and chicken breast and bring to a boil over medium heat. When it comes to a boil, continue cooking the chicken for another 10 minutes.
2. While your chicken is cooking, prep your ingredients by cutting your green onions and chives into 2 inch long pieces. Thinly slice your king oyster mushrooms and onion.
3. Remove the chicken breast from the pot and set aside to cool. Once cooled, shred it along the grain.
4. In another pot, add neutral oil, sesame oil, green onions and fry them over medium heat until wilted.
5. Turn the heat down to low and add your Gochugaru. Stir for 2 minutes to make chili scallion oil.
6. Pour in your broth and add all your ingredients – king oyster mushroom, onion, chicken breast, garlic, ginger, soy sauce for soup, and salt. Bring to a boil over medium heat.
7. Once the soup starts boiling, reduce the heat to medium low and cook for another 20 minutes with the lid covered.
8. Pour in your whisked egg. Top with chives and bean sprouts.
9. Salt and pepper to taste and enjoy!
