Spicy Korean Red Ginseng Chicken Soup

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nourishing soup combining tender chicken with the subtle bitterness of Korean red ginseng and a spicy kick from chili flakes, perfect for revitalizing the body. This Korean recipe, ready in about 80 minutes, pairs whole chicken, cut into pieces, dried Korean red ginseng slices, garlic cloves, smashed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 70 min Serves 6 Korean cuisine 280 cal/serving

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Ingredients

2 lbs whole chicken, cut into pieces
10 g dried Korean red ginseng slices
6 garlic cloves, smashed
3 ginger slices
1 tbsp gochugaru (Korean chili flakes)
2 tbsp soy sauce
8 cups water
3 stalks green onions, chopped
1 tsp sesame oil
to taste salt

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Instructions

Step 1: In a large stockpot, combine 8 cups water, 10 grams dried Korean red ginseng slices, 6 smashed garlic cloves, and 3 slices ginger. Bring to a boil over high heat, then reduce to medium and simmer for 30 minutes to infuse the broth.
Step 2: Add 2 pounds chicken pieces and 1 tablespoon gochugaru to the pot. Simmer gently for 40 minutes until chicken is cooked through and tender.
Step 3: Stir in 2 tablespoons soy sauce and season with salt to taste. Remove from heat and sprinkle 3 chopped green onion stalks and drizzle 1 teaspoon sesame oil over the soup before serving for added aroma and freshness.