Quick & Easy Dakgaejang (닭개장) – Spicy Korean Chicken Soup with Watercress

Have you heard of Yukgaejang (육개장)? It is a best beef soup for rainy days thanks to its spicy and savory soup. If you like chicken over beef, you can try to make Chicken version Yukgaejang, called Dakgaejang (닭개장). Dak means Chicken in Korean. Yukgaejang is traditionally made with fernbrake (gosari, 고사리), but this recipe substitutes watercress, a more accessible ingredient in North America, while keeping the dish flavorful and authentic.

Equipment

• Pot
• Bowl (Glass or Stainless)
• Chopping board
• Cooking knife
• Vegetable drainer

Ingredients

• Main ingredients
  • Chicken (Chicken thighs or whole chicken)
  • Watercress (substitute for fernbrake)
  • Mushrooms (shiitake or oyster mushrooms recommended)
  • Water (for boiling the chicken)
• Seasoning
  • Gochugaru (Korean red pepper flakes)
  • Minced garlic
  • Soy sauce
  • Salt
  • Ground black pepper

Instructions

1. Boil 700ml of water for blanching mushrooms and watercress.
   
   
2. In a large pot, add 3 chicken thighs (or a whole chicken, cut into pieces) and cover with fresh water. Bring to a boil and cook for 20 minutes (longer if using a whole chicken). To check doneness, cut into the thickest part of the meat–there should be no pink flesh. Do not discard the broth–this will be the base of the soup.
   
   
   
   
   
3. Wash the mushrooms and watercress thoroughly. Tear or slice the mushrooms into bite-sized pieces. Cut off any tough stems from the watercress. You can use vegetable drainer for draining water easily after washing it.
   
   
   
   
   
4. Blanch the mushrooms for 30 seconds, then remove them with a strainer. Using the same water, blanch the watercress for 30 seconds, then drain and set aside.
   
   
   
   
   
5. Remove the boiled chicken and let it cool slightly. Separate the meat from the bones and shred it into bite-sized pieces.
   
   
   
   
6. In a large bowl, mix shredded chicken, mushrooms, and watercress with gochugaru, minced garlic, soy sauce, salt, and black pepper. Toss well until evenly coated.
   
   
   
   
7. Bring the reserved chicken broth back to a boil. Add the seasoned mixture and let it simmer for 20 minutes over medium heat. Taste the soup and adjust with more salt or soy sauce if needed.
   
   
   
   
8. Ladle into bowls and serve hot. This soup pairs well with steamed rice and kimchi.
   
   

Notes

• Protein Variations: If you prefer beef, you can try making Yukgaejang (육개장), which uses shredded beef instead of chicken.
• Ingredient Swap: Traditional Yukgaejang uses fernbrake (gosari, 고사리), but watercress is a great alternative.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop before serving.