14.130 Baeksuk with Extra Chickeny Soup

Cycle 14 – Item 130

15 (Mon) May 2023

Baeksuk with Extra Chickeny Soup


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

In making baeksuk, the resulting broth doesn’t provide a lot of chicken flavor because the birds typically sold in supermarkets here don’t have a lot of mass (about 1 kg per chicken) and they cook fast (about 20 minutes).

Here, to boost chicken flavor, I first boiled 4 chicken backbones (saved from prior roasted chickens, which I’d spatchcocked), threw them out after 30 minutes, then proceeded to boil the chickens in the stock.  It didn’t do anything to the meat of the chicken, but the underlying soup was extra chickeny.

(See also HANSIK)

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