Dak Gomtang (Korean Chicken Soup)
Ingredients
- 1 whole chicken
3 to 4 pounds
- 10 - 12 plump garlic cloves
- 1 1-inch piece ginger
sliced
- 1/2 medium onion
- 2 - 3 scallion white parts
- 1/2 teaspoon whole black peppercorns
if available
- 3 scallions
finely chopped to garnish
- salt and pepper to taste
- 3 tablespoons gochugaru
- 2 teaspoons minced garlic
- 1 tablespoon soup soy sauce
guk ganjang, 국간장
- 3 tablespoons chicken broth from the soup
Directions
- 1
Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 - 8 quarts pot). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken).
- 2
Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium and boil, covered, for about 40 - 50 minutes, depending on the size of the chicken. Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender.
- 3
Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones.
- 4
Shred the meat into small bite size pieces. You can strain the broth, remove the excess fat and serve at this point. But, I put the bones back in the soup and boil again for more flavorful broth.
- 5
Optional Step: Put the bones back in the broth and simmer over medium low heat for an additional 30 minutes to an hour depending on how much time you have.
- 6
Strain the broth and remove the excess fat. You can spoon off the fat, refrigerate the broth until the fat solidifies, or use a fat separator.
- 7
To serve, place some rice in a serving bowl, add chicken pieces, and then ladle the hot broth on top. Typically, chopped scallions, salt and pepper, and optional spicy sauce are served separately so each person can season to taste. Serve piping hot with kimchi.
Dak Gomtang (Korean Chicken Soup)
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About this Recipe
Craving a comforting, deeply satisfying bowl of chicken soup that nourishes the soul? This Dak Gomtang, or Korean Chicken Soup, offers an incredibly flavorful experience centered around a whole chicken.
The magic of this Dak Gomtang lies in simmering an entire chicken with an abundance of powerful aromatics like plump garlic cloves, pungent fresh ginger, sweet onion, and fragrant scallion white parts. This patient, traditional method ensures every ounce of flavor is extracted, transforming simple ingredients into a broth that's remarkably rich, savory, and profoundly comforting. The subtle heat from whole black peppercorns, if available, further refines its aromatic depth, setting this soup apart.
Prepare your senses for a remarkably clean yet intensely savory broth, infused with the natural goodness of slow-cooked chicken and a gentle warmth from the ginger and garlic. The chicken itself will be exquisitely tender, practically falling off the bone, ready to be enjoyed in generous portions or delicately shredded into the broth. On the side, the vibrant dipping sauce, brightened with spicy gochugaru and pungent minced garlic, offers a delicious, customizable kick. It provides a delightful counterpoint that awakens the palate, ensuring each spoonful is a balanced symphony of savory depth and lively spice.
- If soup soy sauce (guk ganjang) isn't readily available, don't worry—regular soy sauce makes an excellent substitute for the dipping sauce, ensuring you still get that essential savory depth.
- Feel free to adjust the amount of gochugaru in the dipping sauce to suit your preferred spice level, making it as mild or fiery as you like.
This wholesome Dak Gomtang is perfect for a cozy family meal or whenever you need a boost of comforting warmth. Serve it steaming hot, garnished with fresh finely chopped scallions and accompanied by the spicy gochugaru dipping sauce for an authentic Korean experience.