Korean Spicy Chicken Soup | Warming Asian Soup

In a large pot, bring the chicken stock to a boil. Add the cleaned chicken breast fillet, thinly sliced ginger, and half of the finely crushed garlic. Simmer over medium heat for about 15-20 minutes, until the meat is completely tender.

Remove the cooked chicken breast from the broth, let it cool for a few minutes, then shred it into thin strands using two forks or your hands. Keep the spiced broth at a simmer.

In a small bowl, mix the shredded chicken with the Gochujang paste, soy sauce, sesame oil, and the remaining crushed garlic so the flavors infuse the meat.