Hearty and Comforting Dak Gomtang (Korean Chicken Soup)
Recipe for Delicious Homemade Dak Gomtang
When the weather turns cold, your throat feels scratchy, or you catch a chill, there’s nothing quite like a steaming bowl of soup. This Dak Gomtang, a Korean chicken soup, will warm you from the inside out, making you break a light sweat and feel refreshed. It’s like a nourishing tonic, perfect for boosting your family’s health and well-being. Enjoy this comforting and delicious Dak Gomtang!
Broth Ingredients- 1050g chicken (1 whole chicken, suitable for boiling)
- 1 onion (washed thoroughly, with skin)
- 1/2 stalk green onion (washed thoroughly, with root)
- 20 whole garlic cloves
- 1/2 Tbsp whole peppercorns
Seasoning & Garnish- 1/2 Tbsp minced garlic
- 1/4 Tbsp salt (adjust to taste)
- Pinch of black pepper
- Chopped green onions (for garnish)
- 1/2 Tbsp minced garlic
- 1/4 Tbsp salt (adjust to taste)
- Pinch of black pepper
- Chopped green onions (for garnish)
Cooking Instructions
Step 1
1. Rinse the chicken under running water. Place the chicken in a pot and add enough water to cover it. Adding about 2 tablespoons (60ml) of soju (or cooking wine/mirin) helps remove any gamey odors, resulting in a cleaner broth. (If you don’t have soju, cooking wine or mirin works well.)
Step 2
Discard the water used to boil the chicken, as it contains impurities and excess fat. It’s a good idea to rinse the pot as well.
Step 3
2. Return the cleaned chicken to the pot. Add the broth ingredients: 1/2 tablespoon of whole peppercorns and 20 whole garlic cloves. (Note: You can add traditional Korean medicinal herbs if you have them, but the soup will be delicious even without them.)
Step 4
3. Add the half stalk of green onion (cleaned with roots intact) and the whole onion (cleaned with skin). Adding vegetables whole helps to effectively remove the chicken’s odor and imparts a subtle sweetness to the broth.
Step 5
4. Pour enough cold water into the pot to fully submerge the chicken and vegetables. Bring to a boil over high heat, then reduce to medium-low heat and simmer for at least 1 hour. Simmering for a sufficient amount of time is crucial for tenderizing the chicken and achieving a milky, rich broth.
Step 6
5. Once the chicken is fully cooked, carefully remove it from the pot and let it cool slightly. Removing it while still warm makes it easier to shred the meat.
Step 7
6. After it has cooled enough to handle, debone the chicken, removing the skin and bones. Shred or chop the chicken meat into bite-sized pieces.
Step 8
7. In a separate bowl, season the shredded chicken with 1/2 tablespoon of minced garlic, 1/4 tablespoon of salt, and a pinch of black pepper. Gently mix to combine. Seasoning the chicken beforehand enhances its flavor profile.
Step 9
8. Prepare some chopped green onions for garnish. (Optional: If you plan to make Dak Kalguksu, a chicken noodle soup, cook your kalguksu noodles separately.)
Step 10
9. Strain the broth through a fine-mesh sieve to get a clear liquid. Return the clear broth to the pot, add the seasoned shredded chicken and the chopped green onions, and bring to a gentle simmer.
Step 11
10. Your Dak Gomtang is ready! The milky broth, rich with the essence of chicken and vegetables, is truly delightful.
Step 12
11. Ladle the hot Dak Gomtang into bowls, ensuring plenty of chicken and broth. Serve with a bowl of rice to make a hearty meal. Adjust seasoning with salt and pepper to your personal preference just before eating.
Step 13
12. (Variation) For a heartier meal, add cooked kalguksu noodles to the Dak Gomtang broth for a delicious chicken noodle soup. This comforting bowl of Dak Gomtang will surely keep the cold at bay!
