Nourishing Herbal Chicken Soup (Dakbaeksuk) – Mom’s Recipe
Hearty and Healthy Herbal Dakbaeksuk: My Mom’s Cherished Recipe
Nowadays, you can easily make rich herbal Dakbaeksuk at home thanks to the convenient tea bags filled with various medicinal herbs. Boiling these fragrant herbs to create a flavorful broth, then simmering a whole chicken in it for a long time, not only results in a delicious dish but also a feeling of well-being. This is the perfect nourishing meal to boost your energy, especially on chilly days.
Main Ingredients- 1 whole chicken (approx. 1.2kg)
- 1 herbal chicken soup tea bag (store-bought)
- 1/2 onion
- 1 stalk of green onion (leek)
- 6 cloves garlic
- 2-3 dried jujubes (dates)
- 1 bunch fresh chives
- 1 cup (200ml) glutinous rice
- 2 liters water
- 1 tablespoon salt (for broth seasoning)
- Pinch of black pepper (for broth seasoning)
Dipping Sauce- 3 tablespoons gochugaru (Korean chili powder)
- 3 tablespoons warm chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1/2 tablespoon sugar
- 1 tablespoon vinegar
- 3 tablespoons gochugaru (Korean chili powder)
- 3 tablespoons warm chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1/2 tablespoon sugar
- 1 tablespoon vinegar
Cooking Instructions
Step 1
First, rinse 1 cup (200ml) of glutinous rice and soak it in water for about 30 minutes while you prepare the other ingredients. Soaking the rice beforehand ensures it cooks up perfectly tender.
Step 2
Prepare the herbal chicken soup tea bag, which typically contains ingredients like mulberry leaves, thorny elf’s olive, Korean angelica tree root, milk vetch root, and angelica sinensis. Pour 2 liters of water into a pot, add the tea bag, and bring to a simmer over medium heat for about 20 minutes. This allows the herbs to fully infuse their flavors and aromas into the water.
Step 3
Select a fresh, whole chicken, around 1.2kg in weight. It’s best to use a free-range or native Korean chicken for the best flavor. Carefully trim away any excess fat from the neck and tail areas. Removing this fat will result in a cleaner, less oily broth. After trimming, rinse the chicken gently under cold water.
Step 4
Wash a bunch of fresh chives, removing any wilted leaves. Once washed, place the chives in a colander to drain thoroughly. This will keep them fresh and vibrant when served with the chicken.
Step 5
Drain the soaked glutinous rice completely. Place the drained rice into a cheesecloth bag (or a fine mesh bag). Tie the opening securely with a string to prevent the rice from escaping during cooking. This step ensures the rice stays contained and cooks into a delightful side dish.
Step 6
Add the prepared chicken to the pot of herbal broth. Also, include a halved onion (cut into large pieces), a stalk of green onion (cut into large sections), 6 cloves of garlic, and 2-3 dried jujubes. These aromatics will add a subtle sweetness and depth of flavor to the broth as they simmer.
Step 7
Carefully place the cheesecloth bag filled with glutinous rice into the pot. Start by boiling over high heat for 20 minutes to bring the ingredients to temperature quickly. Then, reduce the heat to medium and simmer for another 30-40 minutes, or until the chicken is completely cooked through and tender. Do not remove the herbal tea bag; let it continue to infuse its goodness into the broth.
Step 8
Your Dakbaeksuk is ready when the broth has turned milky white and the meat near the joints is easily pulled away from the bone. Carefully remove the chicken from the pot and place it on a large serving platter. Discard the herbal tea bag and all the vegetables (onion, green onion, garlic, jujubes) that were in the broth. This leaves you with a clean, flavorful broth.
Step 9
Remove the cheesecloth bag containing the cooked glutinous rice and set it aside in a separate bowl. The soft, chewy rice is a delicious accompaniment to the soup.
Step 10
Briefly blanch the drained chives in the hot chicken broth for just about 3 seconds. You want to lightly wilt them while preserving their fresh, slightly crisp texture. Immediately remove the chives and arrange them on the platter with the chicken.
Step 11
Season the clear chicken broth with 1 tablespoon of salt and a pinch of black pepper to your taste. It’s a good practice to start with less seasoning and adjust as needed.
Step 12
Prepare the dipping sauce by combining 3 tablespoons of gochugaru, 3 tablespoons of warm chicken broth, 1 tablespoon of soy sauce, 1 tablespoon of minced garlic, 1/2 tablespoon of sugar, and 1 tablespoon of vinegar in a small bowl. Mix well. This sauce is perfect for dipping the tender chicken and chives.
Step 13
Enjoy the soft, chewy glutinous rice either with the chicken broth or mixed with a bit of the dipping sauce. Savor this hearty and healthy homemade Herbal Dakbaeksuk, made with love!