Korean Spicy Turkey Leftover Soup

In this recipe, I use 2.5 cups of broth and 1 cup of turkey meat to make 1 bowl of soup.Make Turkey bone broth with leftover carcass.

e.g. for 16 lb Turkey carcass, I added 12 cups of water for stovetop. For Instant Pot, 9 cups of water will do. Add 1/2 onion, 5-6 garlic cloves. It works best with pre-brined turkey. If your turkey doesn't have any herb seasonings then add 1-2 bay leaves. Simmer for about 1 hour on stove or 30 min soup setting on IP.

While you wait, shred turkey meat.

Chop garlic (to make 1 1/2 tsp) and 3-4 green onions for 1 cup of meat.

Season shredded turkey meat with Korean red chili powder (gochukaru), chopped garlic and green onions, Guk ganjang (Korean soup soy sauce), little sugar and a generous amount of freshly ground black pepper. Note- depending on how well-salted your turkey is, you may need to add more salt. My brine was quite well seasoned so I did not need the additional salt but in most cases, you may need to add a bit more salt.

Mix turkey meat with seasoning. I use a plastic glove and gently massage the seasoning into the meat.

In a pot, add broth and seasoned turkey meat and boil for 2-3 minutes until broth looks spicy red and evenly mixed. Again it's 2.5 cup broth + 1 cup of turkey meat to make 1 serving.

When serving, you can add some rice into the bowl and ladle the soup on top OR serve a side bowl of rice to go with your soup. Be sure to top with some extra fresh green onions. ⠀