Dakgaejang (Spicy Chicken Soup with Scallions)

Add the chicken breast, onion, scallion, and garlic to a medium size pot along with 5 cups of water

Bring it to a boil over high heat

Reduce the heat to medium low

Cover, and continue to boil for about 7 to 8 minutes.

Turn the heat off and remove the chicken to a bowl

Strain the broth into another bowl, remove any visible fat and discard the aromatic vegetables

When cool enough to handle, remove the skin and bones if any, shred the chicken and season with salt and pepper.

In the same pot, heat the sesame oil until hot (but not smoking hot) over low heat

Add the chili pepper flakes and turn the heat off

Stir gently until the oil turns red and the chili pepper flakes become pasty

Do not burn the flakes

Mix in the soup soy sauce and garlic.

Add the broth to the pot, and bring it to a boil

Add the meat and scallions into the stock

Continue to boil for an additional 3 – 4 minutes

Add salt and pepper to taste

Gently drizzle the egg over the soup before turning off the heat

Do not stir

Serve with a bowl of rice.