One cold evening, make this Korean chicken soup from Chef Judy Joo for dinner. It’s her go-to soup for when she’s feeling under the weather, but you can enjoy it anytime.
This soup recipe features:
2 whole baby chickens (or Cornish hens)
garlic
ginseng tea and/or root, which you can pick up at an Asian specialty store
chili threads, which you can find at most supermarkets
pea shoots, which you can find at most supermarkets, or in an Asian grocery
Chef Joo says that this medicinal chicken soup can give you an energizing lift and immunity boost, explaining that Ginseng has numerous health benefits and this soup can be considered “Korean penicillin.”
“Whenever I am feeling under the weather, I’ll make this soup and feel warm and cozy in no time,” says Chef Joo. But you can make this anytime you’re in the mood for chicken soup, albeit a flavorful Korean version.
“If using the dried ginseng root, there is no need for the tea and vice versa,” says Chef Joo. “But I have made this using both the tea granules and the roots and it is truly lovely.”
Judy Joo is a chef, restaurateur and the host of Korean Food Made Simple. Her first cookbook, Korean Food Made Simple, comes out May 3, 2016.
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