Korean Chicken and Rice Cake Soup

Yield: Serves 4

Photo and recipe by Dan Clapson


4 skin-on chicken thighs

2 tsp sesame oil

1 yellow onion, thinly sliced

1 tablespoon gochujang*

4 cups (1 L) pork broth

2 cups (500 mL) water

8 shishito peppers*

½ cup thinly sliced garlic scapes

1 Tbs (15 mL) rice wine vinegar

1 Tbs (15 mL) sriracha

2 tsp (10 mL) soy sauce

½ teaspoon freshly ground szechuan peppercorns

1 cup Korean rice cakes

1 cup thinly sliced cucumber

Salt and pepper, to taste


  1. Preheat oven to 375º F. Place chicken thighs into a prepared baking dish and roast until completely cooked through and the skin has turned golden and crispy, about 22-25 minutes.
  2. Once cooked, remove from oven and let cool slightly before removing the meat. Discard the bones and skin (or eat the skin, delicious!).
  3. Heat sesame oil in a medium pot on medium-high heat. Add in the sliced onion and gochujang and cook for 5 minutes.
  4. Next, pour the broth and water into the pot and let come to a boil. Place the next 6 ingredients into the pot, reduce to medium heat and let simmer for 20 minutes.
  5. Add cooked chicken meat, rice cakes and cucumber to the pot and cook until the cakes are tender, about 5 minutes. Season to taste with salt and pepper and serve.

*These items can be found at any Asian specialty market, as well as some Superstore locations.


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