Savory and Refreshing Dakjiri (Chicken Soup)
Mother-in-law’s Secret Recipe! How to Make Super Simple Dakjiri with a Clear Broth – Clear Chicken Gomtang / Chicken Broth!
A savory and delicious ‘Dakjiri’ passed down from my mother-in-law! This recipe offers a wonderfully clear and refreshing broth, perfect for a light yet flavorful meal.
Main Ingredients
- 1kg chicken (for boiling)
- 2 bay leaves
- 1/2 cup soju (for removing chicken odor)
- 3 potatoes (medium size)
- 1 stalk green onion
- 1/2 onion
- Pinch of black pepper (for garnish)
Seasoning and Aromatics
- 2 Tbsp salted shrimp (for seasoning the broth)
- 1 chili pepper (adjust to taste)
- 2 Tbsp minced garlic
- 2 Tbsp salted shrimp (for seasoning the broth)
- 1 chili pepper (adjust to taste)
- 2 Tbsp minced garlic
Cooking Instructions
Step 1
To effectively remove any gaminess from the chicken, bring a pot of water to a boil, ensuring there’s enough water to fully submerge the chicken. Use high heat.
Step 2
While the water is heating up, prepare all your other ingredients. Peel the potatoes and cut them into bite-sized pieces (about 2-3 cm). Slice the green onion diagonally. Roughly chop the onion. Finely chop the chili pepper (remove seeds if you prefer less spice). Prepare the salted shrimp and minced garlic together as your seasoning base.
Step 3
Once the water is boiling vigorously, add the chicken, 2 bay leaves, and 1/2 cup of soju. Let it simmer for about 3 minutes. This blanching step helps to remove impurities and any lingering odors, resulting in a cleaner broth. After blanching, remove the chicken and discard the boiling water.
Step 4
Rinse the blanched chicken thoroughly under cold running water. While rinsing, carefully trim away any loose or flappy pieces of skin. This will contribute to a clearer and more refined broth.
Step 5
Place the cleaned chicken back into the pot. Add 8 cups of fresh water. Now, add the prepared potatoes, chopped onion, chili pepper, salted shrimp, and minced garlic. Bring to a boil over high heat for 10 minutes. Then, reduce the heat to medium and continue to simmer for another 20 minutes, allowing the chicken to cook through and the flavors to meld into the broth.
Step 6
After simmering for a total of 30 minutes, carefully remove the chicken pieces. To ensure a clean-tasting broth, strain out and discard the onion, chili pepper, and green onion pieces. (You can leave some in if you prefer a more robust flavor).
Step 7
This is your delicious Dakjiri, featuring a savory yet refreshingly clear broth, a recipe perfected through my mother-in-law’s guidance. It’s the perfect soup to enjoy with a bowl of rice.
Step 8
Serve the Dakjiri hot. Garnish with a sprinkle of black pepper and a scattering of freshly chopped green onion. Enjoy your comforting and flavorful meal. Enjoy your delicious day!
