Chicken and Garlic Soup Korean Style

A deep and satisfying soup to give good health!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 4 Cook: 40 min

Ingredients

Chicken thighs 2
or drumsticks 4-5
Garlic 1 clove
Turnips 1.5-2
Carrot 1
Leek (large) 1/2
Mangetout a little
Water 600ml
Light soy sauce 2.5 tbsp
Sake 2 tbsp
Dashi granules 1 tsp
Salt & pepper as required
Crushed sesame seeds a little

Method

1
Remove the skin and bones from the chicken and cut to bitesize pieces. Keep the bones for flavour.
2
Put the chicken and the bones in a pan and season lightly with salt & pepper. Add 1 tsp soy sauce and the grated garlic.
3
Cut the turnip into half then into 8mm slices.
4
Cut the carrot into 2-3 chunks then into 8mm slices. Slice the leeks and mangetout diagonally into 4-5 pieces each.
5
Turn the heat onto medium high. When the chicken browns, add all the vegetables except the mangetout and pour in the water.
6
Add the dashi granules, soy sauce and sake and bring to the boil. Turn the heat down to low and simmer for 20-30 minutes.
7
Remove the chicken bones and add the mangetout. Season with salt & pepper before serving garnished with crushed sesame seeds.

Tips & Note

●You can cook this without the bones but you'll get a deeper flavour if you use them
●Simmer the soup for longer if you have time, to get a richer heartier flavour

Chicken and Garlic Soup Korean Style

A deep and satisfying soup to give good health!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 4

Cook: 40 min

Ingredients

Chicken thighs 2
or drumsticks 4-5
Garlic 1 clove
Turnips 1.5-2
Carrot 1
Leek (large) 1/2
Mangetout a little
Water 600ml
Light soy sauce 2.5 tbsp
Sake 2 tbsp
Dashi granules 1 tsp
Salt & pepper as required
Crushed sesame seeds a little

Chicken and Garlic Soup Korean Style

Recipe ID :729 Posted on 07 JUN 2015

Serves 4

Cook 40min
views 789
printed 125

saved 3

A deep and satisfying soup to give good health!

Share

Ingredients

Print Ingredients Email Ingredients
2
4-5
1 clove
1.5-2
1
1/2
a little
600ml
2.5 tbsp
2 tbsp
1 tsp
as required
a little

Method

Cook
40min
1
Remove the skin and bones from the chicken and cut to bitesize pieces. Keep the bones for flavour.
2
Put the chicken and the bones in a pan and season lightly with salt & pepper. Add 1 tsp soy sauce and the grated garlic.
3
Cut the turnip into half then into 8mm slices.
4
Cut the carrot into 2-3 chunks then into 8mm slices. Slice the leeks and mangetout diagonally into 4-5 pieces each.
5
Turn the heat onto medium high. When the chicken browns, add all the vegetables except the mangetout and pour in the water.
6
Add the dashi granules, soy sauce and sake and bring to the boil. Turn the heat down to low and simmer for 20-30 minutes.
7
Remove the chicken bones and add the mangetout. Season with salt & pepper before serving garnished with crushed sesame seeds.

Tips & Note

●You can cook this without the bones but you'll get a deeper flavour if you use them
●Simmer the soup for longer if you have time, to get a richer heartier flavour

PRO
Nagomi Kitchen
I’ve got 73 recipes!

NAGOMI KITCHEN
Step into my kitchen!
Try to make this with fresh octopus from your fishmonger.
Rice, Octopus, Stock:, White wine, Water, Bay leaf, Stock granules powder (or 1 cube), Onion, Garlic, Olive oil, Flat parsley for garnish
PRO
Make ordinary fish fingers into a more exciting dish.
Fish fingers (shop bought), ●Garlic, ●Ginger, ●Spring onions, Chinese leaves bunch, Mushrooms, Carrot, Mange tout, Chicken stock cube, ◎Light soy sauce, ◎Sake, ◎Pepper, ◎Potato starch or cornflour, ◎Sesame oil
PRO
The sweetness of the chickpeas means the kids will love it.
Your favourite minced meat (pork or beef), Tinned chickpeas, Onion (large), Carrot (small), Garlic, Ginger, Green pepper, Raisins, Seasoning:, Chicken stock cube, Curry paste , Worcester sauce, Salt & pepper
PRO
Adding mayonnaise gives this a deeper flavour.
Lamb cutlets or chops, Garlic, Salt & pepper, Mayonnaise, Light soy sauce, White wine or sake, Wasabi, Watercress, Green beans
PRO
You can't celebrate New Year without it!
Mineral water (soft), Kombu , Bonito flakes, Chicken thigh, Spinach, Carrot, Mooli, Taro potatoes, Or turnips, Rice cake pieces, Mirin, Soy sauce, Sea salt
PRO
Works well for breakfast, lunch, supper or dinner...
Tinned chickpeas, Onion , Garlic, Bacon, Baby spinach, White wine, Light soy sauce, Salt & pepper
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

This Korean fried chicken makes enough for 5 people, 4 pieces each - so tasty and crunchy!
Good quality chicken drumsticks, Cornflour, Cooking oil for frying, Sesame seeds, Spring onions , Chicken marinade:, Cooking sake, White wine, Soy sauce, Sesame oil, Grated garlic, Grated ginger , Spicy Korean sauce:, Gochujian chilli paste, Tobojan chilli bean paste, Dark soy sauce, Mirin, Sugar, Water
Simply add salmon to a nutritious vegetable hotpot.
Tinned red or pink salmon (large), Ginger, Chinese leaves bunch, Turnip, Carrot, leek, courgette, Light soy sauce, sake, Kombu seaweed, dashi granules, Gochujang
Your guests will love this!
Chicken drumsticks, Potatoes, Garlic, Onion (medium), Spring onion, Vermicelli, Crushed sesame seeds, Chilli powder, Gochujang, Soy sauce, Vegetable oil
I tried making this with soy sauce or dashi granules but then I tried it with Dashida (a Korean seasoning) and it made my previous efforts look so bad!
Beansprouts, Carrot (small), Red pepper, Pepper, Oil, Garlic, Dashida (Korean seasoning)
Sweet and spicy and totally irresistible.
Your favourite noodles (wholewheat, etc), Vegetable side Namul:, Carrot, Sesame oil, Crushed sesame seeds, Salt & pepper, Garlic (grated), Beansprouts, Sauce:, Gochujang, Sugar, Light soy sauce, Lemon juice
KitchenCIB
HOME
When I buy a large lettuce, I always use half to make this salad. It goes well with a BBQ or a hamburger steak or tonkatsu.
Lettuce (large), Carrot (medium), Sesame oil, Salt, Oyster sauce, Garlic (grated), Crushed sesame seeds
himawari
HOME

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME