Spicy Korean Red Ginseng Chicken Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Spicy Korean Red Ginseng Chicken Soup take to make?

Total time is about 80 minutes (10 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Korean Red Ginseng Chicken Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic cloves, smashed from drying out.

Can I substitute ingredients in Spicy Korean Red Ginseng Chicken Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Korean Red Ginseng Chicken Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Korean Red Ginseng Chicken Soup?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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