Clear Radish and Chicken Soup (Moo Dak Gomtang)
A Hearty Bowl of Gomtang with Radish for a Refreshing Taste
Introducing a recipe for Moo Dak Gomtang, a warming and nourishing soup perfect for days with fluctuating temperatures. The mild flavor of chicken thigh meat combined with the crisp, refreshing taste of radish makes this soup ideal for a satisfying meal or even as a restorative broth. We’ve included detailed steps and tips to make it easy for anyone to follow.
Main Ingredients- 400g Boneless Chicken Thighs
- 1/2 Korean Radish (approx. 300g)
- 1/2 stalk Green Onion
- 1 Onion
- 1.5L Water (approx. 6 cups)
- 2 Bay Leaves
- A pinch of whole Peppercorns
- 5 cloves Garlic
- A pinch of Ground Black Pepper (for garnish)
- 1/2 Tbsp Salt (5g, adjust to taste)
Cooking Instructions
Step 1
First, prepare the boneless chicken thighs. Remove the skin cleanly, trim them into bite-sized pieces, and rinse thoroughly.
Step 2
Cut the green onion into large pieces to enhance the broth’s flavor. Peel the onion and score it with a cross cut to help release its juices into the soup.
Step 3
Peel the radish and slice it into thick, bite-sized pieces, about 3-4 cm long. This ensures a pleasant texture and contributes to the refreshing broth.
Step 4
In a deep pot, combine the water (1.5L), prepared chicken thigh meat, large-cut green onion, scored onion, whole peppercorns, whole garlic cloves, and bay leaves. Bring to a boil over high heat, cover, and simmer for about 30 minutes. This allows the flavors of the chicken and aromatics to infuse into the broth.
Step 5
After 30 minutes, remove and discard the green onion, onion, garlic, and bay leaves. These aromatics have served their purpose.
Step 6
Allow the cooked chicken thighs to cool slightly. Then, debone the chicken and shred the meat into bite-sized pieces, following the grain of the meat. Shredding it thinly makes it easier to eat.
Step 7
Add the sliced radish to the strained broth (from which the chicken was removed). Bring to a boil over high heat again and cook until the radish becomes translucent and tender, usually about 10-15 minutes. This will draw out the radish’s refreshing flavor.
Step 8
Once the radish is tender, return the shredded chicken meat to the pot. Season with salt to taste. Using salt instead of soy sauce helps maintain the clear, pristine color of the gomtang. Add 1/2 Tbsp (5g) of salt initially, taste, and adjust by adding more salt if needed.
Step 9
Place a portion of hot rice in a serving bowl. Generously top the rice with the shredded chicken. Ladle the hot, clear, and refreshing radish and chicken soup over the rice and chicken.
Step 10
Garnish with chopped green onions or chives, and sprinkle with a pinch of ground black pepper, if desired. Your delicious Moo Dak Gomtang is ready to be enjoyed hot!
