Spring Herb Chicken Soup

Soak the chicken in cold water to draw out the blood.

~10 min

Why: Removing the blood keeps the broth clear and cuts down on any gamey smell.

Add water, chicken, the white part of the green onion, onion, garlic, and ginger to a pot and bring to a boil over high heat.

~5 min

Once boiling, skim off the foam, then lower to medium-low and simmer 25 minutes.

~25 min

Watch out: Skipping the skimming step leaves the broth cloudy and gamey — clearing the foam early is the key to a clean broth.

Wash the naengi thoroughly to remove any dirt from the roots.

~5 min

Remove the chicken and let it cool, then shred it by hand along the grain; strain the broth through cheesecloth to clarify it.

~5 min

Bring the strained broth back to a boil and season with guk-ganjang and salt.

~3 min

Add the prepped naengi and simmer 3-5 minutes until fragrant.

~4 min

Return the shredded chicken to the pot and bring to a brief boil once more.

~2 min

Ladle into bowls and finish with a sprinkle of black pepper.

~1 min