Dakgomtang Korean Chicken Soup (Printable)
Healing Korean-style chicken soup with aromatic garlic and fresh green onions, simmered to clear perfection.
# What You Need:
→ Poultry
01 - 1 whole chicken (3 to 3.5 pounds), cleaned with giblets removed
→ Vegetables & Aromatics
02 - 1 medium onion, peeled and halved
03 - 10 cloves garlic, peeled
04 - 6 green onions, 2 left whole and 4 finely sliced
05 - 1-inch piece of ginger, sliced
06 - 1 small daikon radish, cut into large chunks
→ Seasoning
07 - 2 teaspoons sea salt, divided
08 - 1/2 teaspoon freshly ground black pepper
→ Garnish & Dipping Sauce
09 - 2 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon toasted sesame seeds
13 - 1 green onion, finely sliced
14 - Pinch of chili flakes
# How To Cook:
01 - Rinse the chicken thoroughly under cold water. Place in a large stockpot and cover with 12 cups cold water.
02 - Add the onion, garlic cloves, ginger, 2 whole green onions, and daikon radish. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
03 - Reduce heat to low, cover partially, and simmer for 1 hour until the chicken is cooked through and tender.
04 - Carefully remove the chicken and set aside to cool slightly. Strain the broth through a fine mesh sieve, discard solids, and return clear broth to the pot.
05 - Shred the chicken meat into bite-sized pieces, discarding skin and bones. Return shredded chicken to the broth. Season with 1 to 1.5 teaspoons salt and black pepper, adjusting to taste.
06 - Simmer gently for another 10 minutes to allow flavors to meld.
07 - In a small bowl, combine soy sauce, rice vinegar, sesame oil, sesame seeds, green onion, and chili flakes. Mix well.
08 - Serve hot soup in bowls, topped with sliced green onion. Offer dipping sauce on the side.
# Expert Tips:
01 -
- This soup heals whatever ails you, whether it's a cold, a bad day, or just deep-down hunger
- The broth is stunningly clear yet incredibly flavorful, proving that simple ingredients can create magic
02 -
- Skimming the foam thoroughly in the beginning yields that restaurant-quality clear broth
- Letting the chicken cool slightly makes shredding much easier and less messy
03 -
- Cook the broth longer, up to two hours, for an even richer and more gelatinous soup
- Make a double batch and freeze the extras, because this soup reheats beautifully