Ingredients

Korean chili powder

One chicken

2 onions

2 potatoes

1 can of mushrooms

A few cloves of garlic

Cooking wine

Salt

Sugar

Korean chili sauce

Soy sauce

Sesame oil

How to make Korean spicy chicken soup

Step 1

First chop the chicken into pieces, marinate it with salt and cooking wine

Step 2

Then put the marinated chicken into the oil pan and stir-fry over high heat until it becomes tender. White, then add diced onions and fry until fragrant.

Step 3

At this time, if the pot is big enough, you can continue. Mine is not big enough, so I changed it to a casserole. Pour the chicken into the casserole, add 3 tablespoons of chili sauce, 3 tablespoons of chili powder, 2 tablespoons of soy sauce, 1 tablespoon of sugar, appropriate amount of salt, and appropriate amount of sesame oil. Add the potatoes and mushrooms and stir evenly to coat all ingredients with the seasoning.

Step 4

Add water, bring to a boil over high heat, and cook for about 10 minutes. You can taste it, add an appropriate amount of salt, and then turn to low heat and cook until the potatoes are soft. Once glutinous and fragrant, turn off the heat and sprinkle with white sesame seeds and chives (I didn’t sprinkle them if I didn’t have green onions!)