Hearty Chicken Soup (Dak Gomtang) & Spicy Chicken Stew (Dak Gaejang) – Cooked Together!
How to Make Dak Gomtang and Dak Gaejang Simultaneously with One Chicken: A Flavorful Recipe
Discover a resourceful recipe that allows you to create both a clear, rich Dak Gomtang and a spicy, hearty Dak Gaejang from a single chicken. This dish is perfect for satisfying everyone’s taste buds and providing a comforting, delicious meal for the whole family!
Main Ingredients
- 1kg whole chicken, prepared (for Dak Gomtang and Dak Gaejang)
- 1 liter water (for adjusting broth consistency after initial boiling)
- 1 Tbsp salt (approx. 12g, for seasoning)
For Boiling Chicken Broth
- 3 liters water
- 1 large leek (approx. 100g)
- 1 medium onion (approx. 240g)
- 30 whole black peppercorns
- 1 handful dried shiitake mushrooms (approx. 7g)
Ingredients for Dak Gaejang
- 1 large leek (approx. 100g)
- 1 Tbsp minced garlic (approx. 20g)
- 3 Tbsp cooking oil (approx. 15g)
- 200g radish
- 1 Korean chili pepper (cheongyang pepper)
- 1 handful bean sprouts (approx. 200g, can be substituted with shredded napa cabbage or cooked fernbrake)
- 800cc water
- 1.2 liters prepared chicken broth
- 1/2 Tbsp red pepper flakes (gochugaru, approx. 3-4g)
- 1/2 Tbsp beef seasoning powder (optional, approx. 5g)
- 2-3 pinches ground black pepper
Dak Gaejang Seasoning
- 3 Tbsp red pepper flakes (gochugaru, approx. 21g)
- 4 Tbsp soy sauce (approx. 32g)
- 2 Tbsp mirin (cooking wine, approx. 16g)
- 1 Tbsp fish sauce (approx. 8g, anchovy or tuna fish sauce)
- 1/2 Tbsp traditional soybean paste (doenjang, approx. 15g)
- 1/2 Tbsp oyster sauce (approx. 6g)
Dak Gomtang Seasoning (Optional)
- 1 Tbsp red pepper flakes (gochugaru, approx. 7g)
- 1/2 Tbsp salted shrimp paste with solids (approx. 10g)
- 1/2 Tbsp minced garlic (approx. 10g)
- 1 Tbsp soy sauce (approx. 8g)
- 1 Tbsp anchovy fish sauce (approx. 8g)
- 1 Tbsp mirin (cooking wine, approx. 8g)
- 1/3 Tbsp ssamjang (dipping paste, approx. 10g)
- 3 liters water
- 1 large leek (approx. 100g)
- 1 medium onion (approx. 240g)
- 30 whole black peppercorns
- 1 handful dried shiitake mushrooms (approx. 7g)
Ingredients for Dak Gaejang
- 1 large leek (approx. 100g)
- 1 Tbsp minced garlic (approx. 20g)
- 3 Tbsp cooking oil (approx. 15g)
- 200g radish
- 1 Korean chili pepper (cheongyang pepper)
- 1 handful bean sprouts (approx. 200g, can be substituted with shredded napa cabbage or cooked fernbrake)
- 800cc water
- 1.2 liters prepared chicken broth
- 1/2 Tbsp red pepper flakes (gochugaru, approx. 3-4g)
- 1/2 Tbsp beef seasoning powder (optional, approx. 5g)
- 2-3 pinches ground black pepper
Dak Gaejang Seasoning
- 3 Tbsp red pepper flakes (gochugaru, approx. 21g)
- 4 Tbsp soy sauce (approx. 32g)
- 2 Tbsp mirin (cooking wine, approx. 16g)
- 1 Tbsp fish sauce (approx. 8g, anchovy or tuna fish sauce)
- 1/2 Tbsp traditional soybean paste (doenjang, approx. 15g)
- 1/2 Tbsp oyster sauce (approx. 6g)
Dak Gomtang Seasoning (Optional)
- 1 Tbsp red pepper flakes (gochugaru, approx. 7g)
- 1/2 Tbsp salted shrimp paste with solids (approx. 10g)
- 1/2 Tbsp minced garlic (approx. 10g)
- 1 Tbsp soy sauce (approx. 8g)
- 1 Tbsp anchovy fish sauce (approx. 8g)
- 1 Tbsp mirin (cooking wine, approx. 8g)
- 1/3 Tbsp ssamjang (dipping paste, approx. 10g)
- 3 Tbsp red pepper flakes (gochugaru, approx. 21g)
- 4 Tbsp soy sauce (approx. 32g)
- 2 Tbsp mirin (cooking wine, approx. 16g)
- 1 Tbsp fish sauce (approx. 8g, anchovy or tuna fish sauce)
- 1/2 Tbsp traditional soybean paste (doenjang, approx. 15g)
- 1/2 Tbsp oyster sauce (approx. 6g)
Dak Gomtang Seasoning (Optional)
- 1 Tbsp red pepper flakes (gochugaru, approx. 7g)
- 1/2 Tbsp salted shrimp paste with solids (approx. 10g)
- 1/2 Tbsp minced garlic (approx. 10g)
- 1 Tbsp soy sauce (approx. 8g)
- 1 Tbsp anchovy fish sauce (approx. 8g)
- 1 Tbsp mirin (cooking wine, approx. 8g)
- 1/3 Tbsp ssamjang (dipping paste, approx. 10g)
Cooking Instructions
Step 1
First, prepare one whole chicken weighing about 1kg. Trim any excess skin or fatty parts with scissors for a cleaner, less oily broth.
Step 2
Inside the chicken’s rib cage, you might find some remaining innards. Removing these carefully will help yield a clearer broth with fewer impurities. If you’re short on time or find it bothersome, you can skip this step.
Step 3
Bring 3 liters of water to a rolling boil in a large pot. Once boiling, add the prepared chicken and blanch for about 5 minutes. (For an even cleaner broth) Skim off any foam and impurities, rinse the chicken under cold water, and then return it to the pot with 3 liters of fresh water to start the main boiling process.
Step 4
Add one large leek (approx. 100g), cut into large pieces suitable for the pot, to the boiling water. The leek helps neutralize any gamey odors and adds a subtle sweetness to the broth.
Step 5
Add one medium onion, halved, to the pot. Keep the skin on for extra flavor and color. The onion contributes a refreshing depth to the broth.
Step 6
Toss in about 30 whole black peppercorns. These are excellent for eliminating any lingering chicken odor and enhance the broth’s aroma.
Step 7
Add a handful of dried shiitake mushrooms (about 7g). Shiitake mushrooms will impart a deep, rich umami flavor, making the broth more sophisticated.
Step 8
Once the broth returns to a boil, reduce the heat to medium and simmer for 30 minutes. Skim off the fat that rises to the surface, but don’t remove all of it, as some fat contributes to a richer flavor. Remove only excessive amounts of oil.
Step 9
After simmering on medium heat for 30 minutes, carefully remove the chicken from the pot.
Step 10
Discard the leek, onion, and shiitake mushrooms from the pot. They have served their purpose in flavoring the broth.
Step 11
After removing the solids, you should have approximately 2 liters of chicken broth remaining in the pot.
Step 12
If the broth volume is insufficient, add 1 liter of water to bring the total to 3 liters. This ensures you have enough broth for both the Dak Gomtang and Dak Gaejang.
Step 13
Allow the removed chicken to cool slightly, then debone it and shred the meat into bite-sized pieces.
Step 14
Divide the shredded chicken meat equally into two portions: one for Dak Gaejang and one for Dak Gomtang. This keeps the meat organized for each dish.
Step 15
Return the chicken bones to the pot with the broth. Re-boiling the bones will extract more flavor and nutrients into the broth.
Step 16
Add 1 tablespoon of salt (approx. 12g) to the broth. This seasons the broth while the bones are simmering.
Step 17
Bring the broth back to a boil, then reduce heat to medium and simmer for another 15 minutes. This allows the flavors from the bones to infuse into the broth.
Step 18
After 15 minutes, strain the broth through a fine-mesh sieve to remove the chicken bones and any other small particles. You should have about 2.5 liters of clear chicken broth.
Step 19
Now, let’s start preparing the Dak Gaejang. Cut one large leek (approx. 100g) into 4-5cm lengths.
Step 20
Slice the leek pieces lengthwise into 2-3 strips. This helps the leek absorb the seasoning better.
Step 21
Prepare 200g of radish. Cut it into two pieces, about 1.5cm thick, depending on the size of the radish.
Step 22
Wash the radish thoroughly. You can use it with the peel on for added nutrients and flavor, or peel it if you prefer.
Step 23
Slice the radish thinly, about 2-3mm thick. Cut into pieces of your preferred size.
Step 24
Finely chop one Korean chili pepper (cheongyang pepper). Add more if you prefer a spicier stew.
Step 25
Measure out one handful of bean sprouts (approx. 200g). Fresh sprouts will give a nice crunch. (If using shredded napa cabbage or cooked fernbrake, prepare them now.)
Step 26
For the Dak Gaejang seasoning, use 3 tablespoons of medium-grind red pepper flakes (gochugaru, approx. 21g). Medium grind offers a good balance of color and flavor.
Step 27
Add 4 tablespoons of soy sauce (approx. 32g) for a savory depth.
Step 28
Mix in 2 tablespoons of mirin (cooking wine, approx. 16g). Mirin tenderizes ingredients and adds a subtle sweetness, helping to eliminate odors. You can substitute with soju or sake.
Step 29
Add 1 tablespoon of fish sauce (approx. 8g) for umami. Anchovy or tuna fish sauce are good substitutes and add a pleasant savory note.
Step 30
Include 1/2 tablespoon of traditional soybean paste (doenjang, approx. 15g). Use a standard doenjang suitable for stew. If using homemade doenjang, be aware its flavor might be stronger; commercial doenjang is recommended for consistency.
Step 31
Add 1/2 tablespoon of oyster sauce (approx. 6g) to enrich the overall flavor profile. Oyster sauce enhances the taste of other ingredients.
Step 32
Combine all the prepared Dak Gaejang seasoning ingredients in a bowl and mix thoroughly until well combined.
Step 33
Heat 3 tablespoons of cooking oil (approx. 15g) in a wok or a wide, deep pot over medium heat. Once the oil is warm, add the chopped leeks.
Step 34
Sauté the leeks for about 1 minute until fragrant. Then, add 1 tablespoon of minced garlic (approx. 20g) and continue to stir-fry.
Step 35
After sautéing the garlic for another 30-40 seconds until aromatic, add half of the shredded chicken meat (approx. 250g) designated for Dak Gaejang and stir-fry together.
Step 36
Stir-fry the chicken for 30-40 seconds, then add all of the prepared Dak Gaejang seasoning mixture and stir to coat the chicken.
Step 37
Increase the heat to high and stir-fry vigorously for about 1 minute. This helps the seasoning adhere to the ingredients and develop a deeper flavor.
Step 38
After stir-frying, pour in 800cc of plain water. This forms the base of the stew’s liquid.
Step 39
Add the thinly sliced radish to the pot and let it cook. The radish will soften and release its refreshing flavor into the stew.
Step 40
Pour in 1.2 liters of the prepared chicken broth and mix everything together. The chicken broth will significantly enhance the depth and richness of the stew.
Step 41
Bring the stew to a boil over high heat, then let it bubble vigorously for 10 minutes. This allows the ingredients to cook thoroughly and the flavors to meld.
Step 42
After 10 minutes of boiling, add the bean sprouts and chopped Korean chili pepper. (Feel free to add prepared shredded napa cabbage or fernbrake at this stage if you like.)
Step 43
For an extra boost of savory flavor, similar to restaurant-style stews, consider adding about half a tablespoon of beef seasoning powder. (Optional)
Step 44
Add 1/2 tablespoon of red pepper flakes (approx. 3-4g) for a vibrant color and a touch of spiciness.
Step 45
Continue to simmer for another 2-3 minutes after adding the new ingredients. Finally, sprinkle in 1-2 pinches of ground black pepper for aroma. Taste the stew and adjust seasoning with salt or soy sauce if needed.
Step 46
Serve the delicious Dak Gaejang generously over a bowl of hot rice! The broth is absolutely exquisite. This recipe yields approximately 3-4 servings.
Step 47
Making Dak Gomtang is wonderfully simple! Place a generous portion of the shredded chicken meat reserved for Dak Gomtang over a bowl of hot rice. Add a small amount of cooked glass noodles, then ladle in plenty of the clear chicken broth. Garnish with thinly sliced leeks and Korean chili peppers. For an extra kick of flavor, mix the ‘Dak Gomtang Seasoning’ ingredients and add about 1/3 tablespoon to your bowl for a refreshing and clean-tasting Dak Gomtang!
Step 48
Your refreshing and clear Dak Gomtang is ready!
Step 49
And the spicy and hearty Dak Gaejang! With just one chicken, you can enjoy these satisfying and nutritious bowls.
Step 50
By making both Dak Gomtang and Dak Gaejang at the same time, you can cater to everyone’s preferences and serve a hearty, satisfying meal the whole family will love!
