Prep 20 mins
Cook 1 hr 45 mins
This recipe is from the cookbook, The Korean Kitchen, by Copeland Marks. He says that Koreans would consider this soup more of a health food since it does not have any red meat and is made with no fat.
- 10 cups water
- 1 1⁄2 lbs chicken parts (boneless breast, thighs, legs-discard the skin and fat)
- 1⁄2 cup perilla seeds or 1⁄2 cup toasted sesame seeds, ground to a powder
- 1 tablespoon garlic, minced
- 1 tablespoon soy sauce
- 2 tablespoons scallions, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon red hot chili powder (gochu garu)
- 8 scallions, chopped into 2 inch lengths
- In a large pot, bring the water to a boil and add the chicken parts. Lower the heat to medium and cook for 1 hour.
- Remove the chicken parts from the broth and reserve the broth. Cool the chicken and separate the meat, removing bones and skin. Tear the meat into shreds.
- Add the ground seeds to the broth and bring back to a boil. Lower heat back to medium and cook for 15 minutes.
- Add the seasonings to the chicken shreds - soy sauce, garlic, chopped scallions, pepper and gochu garu - and mix well. Add to the broth and simmer on low for 15 minutes.
- Add the scallion lengths and cook for 5 minutes more.