Spicy soup with leftover turkey (dakgaejang)

Photo: Korean Bapsang

Hyosun blooms gochugaru in sesame oil until it goes red, marinates the turkey in it with bean sprouts and mushrooms, then drops it all into stock from the carcass. Fiery, clean, and nothing like Thursday.

From Hyosun Ro at Korean Bapsang · @koreanbapsang

Turkey, bean sprouts, mushrooms and scallions marinated in chili-red sesame oil, then boiled in stock from the carcass with gochujang and soup soy sauce.

You need

• For the stock: the turkey carcass and scraps
• 1 medium onion, halved
• 1 large carrot, in big chunks
• 1 large celery stalk, in big chunks
• 5 to 7 garlic cloves
• 1 to 2 bay leaves
• For the soup: 8 cups turkey stock
• 2 cups or more cooked turkey, shredded into bite-size pieces
• 1 to 2 bunches scallions, cut into 4-inch lengths
• 8 oz mung bean sprouts
• 5 fresh shiitake mushrooms, thinly sliced (or 3 soaked dried ones)
• 2 tbsp sesame oil
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp gochujang
• 3 tbsp guk ganjang (soup soy sauce), divided
• 1 tbsp minced garlic
• Salt and pepper
• Steamed rice, to serve

How to make it

1. Stock: put the carcass in a large pot, breaking it up to fit, and cover with water by about three-quarters of the pot. Bring to a boil and skim the foam. Add the onion, carrot, celery, garlic and bay leaves, then simmer covered on medium-low for 1 to 2 hours. Strain and skim off the fat.
2. Blanch the bean sprouts in boiling water for 1 minute and drain (optional, but it keeps them crisp-tender).
3. Put the sesame oil and gochugaru in a pan over low heat. As soon as the oil turns red, turn off the heat and stir until the flakes go pasty. Don't let them burn or the soup turns bitter.
4. Add the turkey, bean sprouts, mushrooms, 1 tbsp of the soup soy sauce and the garlic to the pan and mix well. Leave to marinate 10 to 15 minutes.
5. Bring 8 cups of stock to a boil. Add the marinated turkey and vegetables, stir in the gochujang and the remaining 2 tbsp soup soy sauce, and boil 5 minutes on medium-high.
6. Add the scallions and boil 3 to 4 minutes more, until soft. Season with salt and pepper and serve with a bowl of rice.

Written in our own words from Hyosun Ro's recipe, with their quantities. The original: Spicy soup with leftover turkey (dakgaejang), Korean Bapsang.

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