Spicy Chicken Soup with Korean Flavors

Ingredients

While the original Kak'ik is a traditional Guatemalan soup made with local ingredients and spices, this adapted version incorporates the distinct flavors of South Korean cuisine. The addition of gochujang, a staple Korean ingredient, infuses the soup with a spicy and tangy kick. The use of Korean herbs and vegetables further enhances the flavor profile, creating a unique fusion of Guatemalan and Korean culinary traditions. We alse have the original recipe for Kak'ik, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil (30 ml) 2 tablespoons vegetable oil (30 ml)
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 4 cups chicken broth (950 ml) 4 cups chicken broth (950 ml)
• 4 cups water (950 ml) 4 cups water (950 ml)
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, sliced 2 carrots, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 cup mushrooms, sliced (150 g) 1 cup mushrooms, sliced (150 g)
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 20g (Sugar: 5g)
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the gochujang, soy sauce, sesame oil, grated ginger, sugar, salt, and black pepper. Pour this mixture over the chicken in the pot and stir well to coat.
4. 4.
   Add the chicken broth and water to the pot, and bring to a boil. Reduce the heat to low and let the soup simmer for about 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   Remove the chicken pieces from the pot and shred the meat using two forks. Return the shredded chicken to the pot.
6. 6.
   Add the diced potatoes, sliced carrots, zucchini, mushrooms, and chopped green onions to the pot. Simmer for an additional 15-20 minutes, or until the vegetables are tender.
7. 7.
   Taste the soup and adjust the seasoning if needed.
8. 8.
   Serve the Spicy Chicken Soup with Korean Flavors hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier soup or reduce the amount for a milder flavor.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.
• Chicken — You can use bone-in or boneless chicken pieces, depending on your preference. Adjust the cooking time accordingly.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh red chili pepper to the soup.
• If you prefer a thicker broth, mix a tablespoon of cornstarch with cold water and add it to the soup during the last few minutes of cooking.
• Feel free to add other vegetables of your choice, such as spinach or cabbage, to enhance the nutritional value of the soup.
• Serve the soup with a side of steamed rice for a complete and satisfying meal.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will intensify over time, making it even more delicious.

Serving advice

Serve the Spicy Chicken Soup with Korean Flavors in individual bowls, garnished with fresh cilantro. Accompany it with a bowl of steamed rice and enjoy the comforting and spicy flavors.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds and additional chopped green onions on top of the soup. Serve it in traditional Korean bowls for an authentic touch.