"Traditional Korean shredded chicken soup with daikon radish and fresh vegetables. Comforting, nutrient-rich broth-based dish."
Estimated Nutrition
Ingredients
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Chicken breast
90g
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Chicken bones
200g
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Daikon radish
70g
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Onion
20g
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Leek
10g
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Garlic cloves
5g (3 for broth, 2 for cooking)
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Red chili pepper
5g
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Green chili pepper
5g
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Kelp (kombu)
3g
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Water
600ml
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Black pepper
5g
Local Substitutes
Instead of 다시마 (Kelp/Kombu)
Use: Dried shiitake mushrooms or skip for lighter broth
Reason: Kelp adds umami depth; mushrooms provide similar flavor in Western cooking
Instead of 청양고추 (Korean green chili)
Use: Serrano pepper or jalapeño
Reason: Similar heat level and texture for fresh spice
Instead of 홍고추 (Red chili pepper)
Use: Red bell pepper or mild red chili
Reason: Provides color and mild spice without overwhelming heat
🧑🍳 Cooking Instructions
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1
Rinse chicken breast and chicken bones thoroughly under cold water
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2
In a large pot, add water, chicken bones, garlic cloves, leek, and kelp; bring to boil and simmer 30-40 minutes to create broth
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3
Remove chicken breast when cooked through, let cool slightly, then shred into small pieces
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4
Strain broth through fine sieve; discard solids
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5
Cut daikon radish into thin matchsticks; slice leek and red chili diagonally; mince onion and garlic
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6
In a clean pot, sauté minced garlic until fragrant, add shredded chicken and stir-fry 2 minutes
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7
Pour strained broth into pot, add all prepared vegetables and bring to boil
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8
Simmer until vegetables are tender (8-10 minutes), season with black pepper and salt to taste
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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