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    You are in: Home / Recipes / Deulk Kae Kook (Chicken and Perilla Soup) Recipe
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    Deulk Kae Kook (Chicken and Perilla Soup)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    20 mins

    1 hrs 45 mins

    Member #610488's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Add the ground seeds to the broth and bring back to a boil. Lower heat back to medium and cook for 15 minutes.
    4. 4
      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.
    5. 5
      Add the scallion lengths and cook for 5 minutes more.

    Ratings & Reviews:


    Nutritional Facts for Deulk Kae Kook (Chicken and Perilla Soup)

    Serving Size: 1 (523 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 251.9
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 3.8 g
    Cholesterol 88.1 mg
    Sodium 660.2 mg
    Total Carbohydrate 2.5 g
    Dietary Fiber 0.8 g
    Sugars 0.6 g
    Protein 28.2 g

    The following items or measurements are not included:


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