Deep and Rich Chicken Soup (Dakbaeksuk) with a Bonus Recipe!
How to Make Delicious Dakbaeksuk and Deliciously Reuse the Leftover Broth for Seaweed Soup (Kim Jin-ok’s Recipes)
Hello everyone! Today is Jungbok, one of the hottest days of summer, perfect for a nourishing meal. As a big fan of chicken dishes, I make Dakbaeksuk or Dakgalbi at least once a week. Typically, after making Dakbaeksuk, people use the leftover broth to cook a simple rice porridge with leftover ingredients. However, I enjoy my chicken dipped in salt, and the broth with rice. The best part? I save the remaining chicken broth to make a refreshing seaweed soup the next day! If there’s any leftover chicken meat, I toss it into the seaweed soup too, making the next day’s meal effortless! If you don’t have much broth left, simply add a little water, and the rich flavor will still shine through. The concentrated chicken broth is so flavorful, it enhances any dish!
Dakbaeksuk Ingredients- 1 whole chicken (about 1kg)
- 1 large stalk of green onion
- 12-13 cloves of garlic
- 1 Tbsp whole black peppercorns
- 100g commercial Korean herbal soup pack (Samgyetang pack)
- 2.5L water (enough to cover the chicken)
- Chives for garnish
- Green onion for garnish
- Salt (to taste)
- Pepper (to taste)
- 1-2 Tbsp soy sauce (for added umami)
Seaweed Soup using Leftover Broth- Leftover Dakbaeksuk broth
- 1 piece of chicken breast (optional)
- 1 handful dried seaweed, rehydrated
- 1/2 Tbsp minced garlic
- 1 Tbsp fish sauce
- Soy sauce (for color and seasoning)
- Pinch of pepper
- Pinch of salt
- Leftover Dakbaeksuk broth
- 1 piece of chicken breast (optional)
- 1 handful dried seaweed, rehydrated
- 1/2 Tbsp minced garlic
- 1 Tbsp fish sauce
- Soy sauce (for color and seasoning)
- Pinch of pepper
- Pinch of salt
Cooking Instructions
Step 1
Nowadays, commercial Korean herbal soup packs often contain a generous amount. It’s a good idea to check the weight when you buy them; about 100g is usually sufficient. In the past, onions were sometimes added to Dakbaeksuk to enhance sweetness, but now, to preserve the clean, pure flavor of the broth, onions are often omitted.
Step 2
Prepare the chicken thoroughly. First, trim off the tail end of the chicken. Cut off the tip of the wings. Make an incision along the belly of the chicken to remove the internal organs. Carefully remove any remaining bits of fat or internal meat around the rib cage. This step is crucial for a clear and clean-tasting broth.
Step 3
Rinse the prepared chicken under cold running water. Place the chicken in a large pot. Add the whole garlic cloves, the stalk of green onion, whole black peppercorns, and the Korean herbal soup pack. Pour in about 2.5L of water, ensuring the chicken is fully submerged. If your pot is large enough, you can use up to 3L. Cover the pot with a lid and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 40 minutes. Be mindful that the soup might overflow as it boils; if it starts to rise, slightly lift the lid to allow steam to escape. If you’re using a free-range or tougher chicken (like ‘Tongdak’), you’ll need to simmer it for 50 minutes to an hour to ensure it becomes tender.
Step 4
Once the Dakbaeksuk is cooked, carefully transfer the chicken to a serving pot or a separate dish. Strain the broth through a fine-mesh sieve to remove any impurities, then pour the clear broth back into the pot. Artfully arrange the freshly chopped chives and green onions on top as a garnish. Prepare salt and pepper for seasoning. You can serve it as is, allowing everyone to season their portion. For an enhanced flavor, stir in 1-2 tablespoons of soy sauce; this adds a wonderful depth of umami. For a more substantial meal, consider adding other ingredients like mushrooms, potatoes, or spring onions to simmer alongside the chicken.
Step 5
If you have any leftover broth or chicken from your Dakbaeksuk, it’s perfect for making a delicious seaweed soup the next day. Sometimes, I even add an extra chicken breast when making Dakbaeksuk specifically to use in the soup later! Place the leftover Dakbaeksuk broth and chicken meat in a pot. If the broth quantity is low, add a little water. Add a generous handful of rehydrated and rinsed seaweed. Stir in the minced garlic, fish sauce, soy sauce, pepper, and salt to season. Bring to a boil over high heat, then reduce to medium-low and let it simmer gently for about 15 minutes. It’s best to start with a lighter seasoning and adjust it towards the end of cooking. After simmering for 15 minutes, your rich and flavorful seaweed soup will be ready to enjoy!
