Deulk Kae Kook (Chicken and Perilla Soup) |
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Prep Time: 20 Minutes Cook Time: 85 Minutes |
Ready In: 105 Minutes Servings: 6 |
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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. Ingredients:
10 cups water |
1 1/2 lbs chicken parts (boneless breast, thighs, legs-discard the skin and fat) |
1/2 cup perilla seeds or 1/2 cup toasted sesame seeds, ground to a powder |
1 tablespoon garlic, minced |
1 tablespoon soy sauce |
2 tablespoons scallions, chopped |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 teaspoon red hot chili powder (gochu garu) |
8 scallions, chopped into 2 inch lengths |
Directions:
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. 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. Add the ground seeds to the broth and bring back to a boil. Lower heat back to medium and cook for 15 minutes.
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. Add the scallion lengths and cook for 5 minutes more.
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