Dak Gomtang (Korean Chicken Soup)
User Reviews
4.8
Dak Gomtang (Korean Chicken Soup)
Description
Dak Gomtang is a traditional Korean chicken soup prepared by placing a whole cleaned chicken in a large pot with garlic cloves, sliced ginger, half an onion, white parts of scallions, and whole black peppercorns, then covering with water. The broth is brought to a boil, skimmed, and then simmered covered for 40 to 50 minutes until the chicken is tender. The chicken is removed, shredded into bite-sized pieces, and the broth can be strained and simmered further with the bones to deepen the flavor. The resulting clear broth is mild and aromatic with subtle hints of the aromatics used. Scallions and seasonings such as salt and black pepper are added to taste before serving. An optional spicy sauce made from gochugaru, garlic, soup soy sauce, and chicken broth can be served alongside to add heat and complexity according to preference.
Ingredients
- 1 whole chicken 3 to 4 pounds
- 10 - 12 garlic plump cloves
- 1 ginger 1-inch piece, sliced
- 1/2 onion medium
- 2 - 3 scallion white parts
- 1/2 teaspoon black peppercorns whole, if available
- 3 scallions finely chopped to garnish
- salt to taste
- black pepper to taste
Spicy sauce (dadaegi, 다대기) - Optional
- 3 tablespoons gochugaru
- 2 teaspoons garlic minced
- 1 tablespoon soup soy sauce use regular soy sauce if unavailable, guk ganjang (국간장
- 3 tablespoons chicken broth from the soup
Instructions
- 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).
- 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.
- Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones.
- 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.
- 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.
- 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.
- 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.
User Reviews
Overall Rating
4.8
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