Simple Chicken Soup (Dakgomtang) – Perfect for Kids & a Hearty Meal
Super Easy Chicken Soup for Kids! Can Even Be Transformed into Spicy Chicken Stew (Dakgalbi).
Hello everyone! This is ‘Bullyang Mom’, Sojamama, bringing you a recipe that’s both healthy for kids and delicious! As the holiday break winds down, I decided to make some chicken soup for the kids to chase away any lingering colds. Honestly, it’s also a great way to ’empty the fridge’! 😊 I always keep boneless chicken thigh meat frozen for the kids, and it caught my eye this time. True to ‘Bullyang Mom’s’ style, this is an incredibly simple recipe, perfect even for beginners. The ingredients are straightforward, and as long as you have the patience to let it simmer, anyone can succeed with this ‘naughty’ recipe!
Basic Chicken Soup Ingredients- 500g boneless chicken thigh meat (Using thigh meat makes it tender and easy to shred!)
- 1 Tbsp minced garlic or 3-5 cloves whole garlic
- 1/2 onion, cut into large chunks
- 1/2 large green onion, cut into large pieces
- 3 dried shiitake mushrooms (Soaking them beforehand adds umami!)
- 5-10 whole black peppercorns
- 1L rice water (enough to cover the chicken)
- Chopped green onion, for garnish
- Soy sauce or salt, to taste
Spicy Chicken Stew Seasoning (Optional)- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp anchovy sauce (or soy sauce)
- 1/2 cup chopped green onion
- 1 handful bean sprouts (or 1 handful mung bean sprouts)
- Pinch of salt (to taste)
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp anchovy sauce (or soy sauce)
- 1/2 cup chopped green onion
- 1 handful bean sprouts (or 1 handful mung bean sprouts)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
In a large pot, combine the 500g of boneless chicken thigh meat, garlic (1 Tbsp minced or 3-5 whole cloves), 1/2 onion cut into large chunks, 1/2 large green onion cut into large pieces, 3 dried shiitake mushrooms, and 5-10 whole black peppercorns. Pour in 1L of rice water, ensuring the chicken is fully submerged. You can add more water as it cooks if needed.
Step 2
Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and let it simmer gently until the chicken is tender and cooked through. This should take about 30 minutes or more.
Step 3
Even with these simple ingredients, your kitchen will soon be filled with the comforting aroma of chicken soup! After simmering for at least 30 minutes, carefully remove the chicken from the pot and let it cool slightly. Then, shred the chicken into small, bite-sized pieces, perfect for children. (Note: If you’re using a whole chicken with bones, you’ll need to simmer it for a longer time!)
Step 4
While the chicken is cooling, strain the broth through a fine-mesh sieve or a colander to remove any solids, leaving you with a clear, clean soup. ‘Bullyang Mom’ uses a fine sieve, but if it’s too much trouble, just removing the larger pieces is fine.
Step 5
Return the shredded chicken to the clear, milky broth. Add a handful of chopped green onion and bring it back to a boil.
Step 6
(For Spicy Chicken Stew Variation) In a separate bowl, take the shredded chicken (or the chicken from Step 2) and mix it with 2 Tbsp red pepper flakes, 1/2 cup chopped green onion, and 2 Tbsp anchovy sauce. Mix well to coat the chicken evenly. If you prefer it spicier, add some chopped chili peppers! Adjust seasoning with soy sauce or salt as needed.
Step 7
Wearing disposable gloves, gently mix the seasoned chicken to ensure the marinade is well distributed. Then, place the seasoned chicken into an individual serving earthenware pot.
Step 8
Pour the hot, milky chicken soup over the seasoned chicken in the pot. When the soup is boiling, adding a handful of blanched bean sprouts (or mung bean sprouts) provides a lovely crunch. ‘Bullyang Mom’ used bean sprouts she had on hand!
Step 9
Let it simmer until bubbly, then finish with a sprinkle of black pepper. Enjoy it as a simple chicken soup for the kids or as a flavorful spicy chicken stew for the adults!
