Spicy Chicken Soup

Chicken soup — It is convenient to use thoroughly cooked store-bought bracken.

60 min · 2 servings

Ingredients

Chicken Breast, 300 g mung bean sprouts, 150 g Boiled Bracken, 100 g green onion, 100 g Water, 1300 ml gochugaru Korean chili flakes, 20 g Korean soup soy sauce, 25 ml Minced garlic, 15 g toasted sesame oil, 10 ml

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Boil the chicken in water for 20 minutes until it reaches at least 74°C internally. Remove and shred it, keeping the broth.
Split green onion lengthwise and cut, and cut bracken into short pieces.
Stir-fry gochugaru Korean chili flakes in toasted sesame oil over low heat for 20 seconds, then add Chicken Broth, garlic, and Korean soup soy sauce.
Put chicken, bracken, and green onion, boil for 15 minutes, and add mung bean sprouts to boil for 3 more minutes.

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