Spicy Soup with Leftover Turkey

Ingredients

• 8 cup sturkey/chicken stocksee below for recipe
• 2 cup sor more cooked turkey/chicken meat, shred into bite sizes
• 1-2 bunch es scallions
• 8 ounce smung bean sprouts
• 5 fresh shiitake mushroomsor 3 soaked dry shiitake mushrooms
• 2 tablespoon ssesame oil
• 2 tablespoon sgochugaru (Korean red chili pepper flakes)
• 1 tablespoon gochujang (Korean red chili pepper paste)
• 3 tablespoon sguk ganjang (soup soy sauce)
• 1 tablespoon minced garlic
• salt and pepper to taste
• Remains of roasted turkey or chicken
• 1 medium onionhalved and peeled (1/2 for chicken)
• 1 large carrot cut into large chunks
• 1 large celery stalk cut into large chunks
• 5 to 7 plump garlic clove s
• 1 to 2 bay leaves

Instructions

1. Pull the meat from the bones and shred into thin strips (or bite sizes).
2. Blanch the bean spouts for a minute or two and drain. You can skip blanching if you want. Cut the scallions into about 4 inch lengths. Thinly slice the mushrooms.
3. In a pan, 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.
4. Add the meat, bean sprouts, mushrooms, 1 tablespoon soup soy sauce, and garlic to the sesame oil mixture and mix well. Marinate for 10 to 15 minutes.
5. Bring the stock to a boil in a large pot. Add the marinated meat and vegetables to the stock. Stir in the gochujang and 2 tablespoons of soup soy sauce. Cook for 5 minutes over medium high heat.
6. Throw in the scallions. Continue to boil for an additional 3 4 minutes. Add salt and pepper to taste. Serve with a bowl of rice.