Rich and Deep Flavor Chicken Soup (Dakgomtang) Recipe
Recommended Summer Health Food: How to Make Delicious Dakgomtang
This Dakgomtang is a perfect nourishing soup to enjoy during the hottest days of summer – Chobok, Jungbok, and Malbok. It requires minimal ingredients, as the rich broth is made solely from chicken bones. Enjoy this hearty and wholesome soup that’s both delicious and beneficial for your health!
Broth Ingredients
- 1 kg chicken (for boiling or braising)
- 2 stalks green onion (for broth)
- 1 onion (for broth)
- 20 whole peppercorns (for broth)
- 0.5 Tbsp coarse salt (for broth)
- 2 L water
Garnishes and Seasoning
- Green onion, to taste (finely chopped for garnish)
- Salt (for final seasoning)
- Pepper (for final seasoning)
- Green onion, to taste (finely chopped for garnish)
- Salt (for final seasoning)
- Pepper (for final seasoning)
Cooking Instructions
Step 1
You can use either a whole chicken meant for boiling (baeksuk) or for braising (dakbokkeumtang). Either type will yield a deep, flavorful broth.
Step 2
Thoroughly clean the chicken’s internal cavity under cold running water to remove any giblets or impurities. This step is crucial for a clean-tasting broth.
Step 3
Bring a large pot of water to a rolling boil. Carefully add the cleaned whole chicken. Boil for about 5 minutes, skimming off any scum or impurities that rise to the surface. This blanching process helps remove any gamey odor from the chicken.
Step 4
Remove the blanched chicken from the boiling water and rinse it thoroughly under cold running water. This second cleaning ensures the broth remains clear and free of any lingering impurities.
Step 5
Place the cleaned chicken back into the pot. Add the 2 stalks of green onion (cut into large pieces), 1 whole onion, and 20 whole peppercorns. Pour in 2L of water, ensuring the chicken is mostly submerged. (Adjust water quantity based on chicken size.)
Step 6
Bring the pot to a boil over high heat. Once boiling, skim off any foam or impurities that rise to the surface. Once the broth is clear, cover the pot, reduce the heat to medium, and simmer for about 20 minutes.
Step 7
After 20 minutes, the chicken should be fully cooked. Turn off the heat temporarily. Carefully remove the chicken from the pot and let it cool slightly. Then, shred the meat from the bones. ★Do not discard the chicken bones! These are essential for creating the rich broth.
Step 8
Return the separated chicken bones to the pot with the broth. Cover the pot and bring it back to a boil over high heat for another 10 minutes. This will extract the deep flavor from the bones into the broth.
Step 9
Remove and discard the onion and green onion used for making the broth. Add 0.5 Tbsp of coarse salt to the broth. Cover the pot again and continue to boil over high heat for another 10 minutes to season the broth.
Step 10
Once the broth is ready, remove all the chicken bones. You should now have a clear, flavorful chicken broth. This broth is the heart of your Dakgomtang.
Step 11
Finely chop the green onion intended for garnish. The green parts are aromatic and make a beautiful topping.
Step 12
Prepare coarse salt and pepper in small bowls. These will be used to season the shredded chicken meat and to adjust the final taste of the soup according to personal preference.
Step 13
Assemble your Dakgomtang by placing the shredded chicken meat into a bowl, pouring the hot, clear broth over it, and topping with the finely chopped green onions. Enjoy your delicious and nourishing homemade Dakgomtang!
