Todays recipe is spicy beef and vegetable soup, called dakgaejang. Its a delicious hot and spicy soup, and with just one small chicken you can feed a lot of people. Thats good value! And if youre making it for yourself just freeze the leftovers and eat them for a while.If you made my yukgaejang recipe before youll be familiar with this cooking style, but in this recipe we use chicken instead of beef. This soup is very savory, and using a whole chicken makes the broth very tasty. Plus the smoky hot pepper flakes mixture, all the added vegetables, and especially the green onion and gosari, make for a delicious, nutritious, well-balanced soup. You just need to serve with a bowl of rice and kimchi and its a perfect meal. I used dried red chili peppers with the seeds, but you can replace them with about 1/2 cup of small dried red peppers.Korean moms going away for a few days – especially to visit their own moms – will make this for their families so they have something to eat while she is gone. The soup will last for a few days in the fridge, and with premade rice mom can leave home without too much guilt because that soup is so nutritious.“Ok, my family wont be malnourished while Im gone. Ill have to come back quickly to make more food, but in the meantime they can eat dakgaejang and get all the nutrients they need!”
