Dak Gomtang (Korean Chicken Soup)
🇰🇷 South Korea
Ingredients
- 1 whole chicken (3-4 pounds)
- 10-12 garlic cloves
- 1 piece ginger (1-inch), sliced
- 1/2 onion
- 2-3 scallion white parts
- 1/2 teaspoon whole black peppercorns (optional)
- 3 scallions, finely chopped, for garnish
- salt and pepper, to taste
- 3 tablespoons gochugaru (Korean chili flakes)
- 2 teaspoons minced garlic
- 1 tablespoon soup soy sauce (guk ganjang, or regular soy sauce)
- 3 tablespoons chicken broth (from the soup)
Steps
- Place the whole chicken in a large stock pot with the garlic, ginger, onion, scallion whites, and optional peppercorns. Add about 10 cups of water, enough to cover the chicken.
- Bring to a boil over high heat, skimming off any foam that rises to the top.
- Reduce heat to medium, cover, and boil for 40-50 minutes until the chicken is cooked through and tender.
- Turn off the heat and remove the chicken. Let it cool slightly, then remove the meat from the bones and shred into bite-sized pieces.
- Optional: return the bones to the broth and simmer over medium-low heat for another 30 minutes to 1 hour for a richer flavor.
- Strain the broth and remove excess fat by skimming, refrigerating until fat solidifies, or using a fat separator.
- Make the dipping sauce by mixing gochugaru, minced garlic, soy sauce, and a few tablespoons of the broth.
- To serve, place rice in a bowl, top with shredded chicken, and ladle hot broth over it. Serve with chopped scallions, salt, pepper, the sauce, and kimchi on the side.
Notes
Traditionally served with rice added directly to the soup bowl (called 'tarok'), or rice on the side. Each diner seasons their own bowl with scallions, salt, pepper, and the spicy dipping sauce.
Source: www.koreanbapsang.com