If you are craving a soul-soothing meal that warms you from the inside out, then the Dak Gomtang (Korean Chicken Soup) Recipe is just what you need. This traditional Korean chicken soup is light yet rich, with tender chicken, subtly aromatic broth, and simple ingredients that come together to create a comforting bowl of goodness. Perfect for chilly days or when you want something nourishing and restorative, this recipe highlights the beauty of slow-simmered flavors that feel like a warm hug in a bowl.
Ingredients You’ll Need
The magic of Dak Gomtang lies in its simplicity. Each ingredient plays a crucial role in building the clear, yet deeply flavorful broth, tender chicken, and gentle aromatics that make this soup so special. Here’s what you’ll need to bring this classic Korean dish to life:
- 1 whole chicken (3 to 4 pounds): The centerpiece of the soup, providing rich flavor and tender meat.
- 10 – 12 plump garlic cloves: Adds fragrant depth and a subtle sweetness to the broth.
- 1 1-inch piece ginger, sliced: Offers a gentle warmth and fresh aroma that balances the chicken’s richness.
- 1/2 medium onion: Contributes natural sweetness and body to the soup’s flavor.
- 2 – 3 scallion white parts: Adds mild oniony notes and freshness that layer into the broth.
- 1/2 teaspoon whole black peppercorns (optional): Adds a light peppery hint and complexity.
- 3 scallions, finely chopped (for garnish): Brings bright color and a fresh bite to the finished dish.
- Salt and pepper to taste: Essential for seasoning and bringing the soup to life.
- 3 tablespoons gochugaru: For a spicy, smoky kick served on the side.
- 2 teaspoons minced garlic: Enhances the dipping sauce with more pungent flavor.
- 1 tablespoon soup soy sauce (guk ganjang): Adds umami depth and a hint of saltiness; regular soy sauce works in a pinch.
- 3 tablespoons chicken broth from the soup: Used to create a flavorful dipping sauce.
How to Make Dak Gomtang (Korean Chicken Soup) Recipe
Step 1: Prepare the Broth
Start with a clean whole chicken placed in a large stockpot. Add the garlic cloves, sliced ginger, half an onion, white parts of scallions, optional black peppercorns, and enough water (about 10 cups) to cover everything. Bring it to a high boil, then carefully skim off any foam or impurities that rise to the surface. This step ensures your broth remains clear and clean-tasting.
Step 2: Simmer the Chicken
Once the broth is boiling and skimmed, reduce the heat to medium and cover the pot. Let the chicken simmer gently for 40 to 50 minutes, depending on its size. During this time, the chicken becomes incredibly tender while releasing its savory flavors into the broth. You’ll know it’s ready when you can cut through the thickest part of the breast with ease.
Step 3: Remove and Shred the Chicken
Turn off the heat and carefully take the chicken out. When it’s cool enough to handle, peel the meat off the bones and shred it into bite-sized pieces. This tender shredded chicken will be the star of your soup. You can choose to strain the broth and remove excess fat before serving at this point if you like a lighter soup.
Step 4: Enhance the Broth (Optional)
For an even more robust broth, return the chicken bones to the pot and let the soup simmer again on low heat for 30 minutes to an hour. This extra step deepens the flavor significantly, making your Dak Gomtang even more delicious. When done, strain the broth again and carefully skim all fat off the top to keep it light and clean.
Step 5: Assemble to Serve
Prepare serving bowls by placing a scoop of steamed rice inside. Add a generous amount of shredded chicken on top, then ladle the hot, clear broth around and over it. Arrange chopped scallions on the side and season with salt and pepper to taste. This simple presentation allows everyone to customize the soup according to their preference. Don’t forget to serve with kimchi for the authentic Korean experience!
How to Serve Dak Gomtang (Korean Chicken Soup) Recipe
Garnishes
The beauty of Dak Gomtang is that it’s all about personalizing each bowl. Finely chopped scallions sprinkled on top bring a burst of freshness and beautiful color contrast. A small dish of salt and pepper allows for seasoning at the table. And if you like a spicy edge, a side of gochugaru mixed with minced garlic, soy sauce, and broth makes a perfect dipping sauce for the chicken.
Side Dishes
This chicken soup pairs wonderfully with classic Korean side dishes. Crunchy, spicy kimchi cuts through the richness with its tangy bite, while a simple plate of blanched spinach or pickled radishes adds balance. Serving small bowls of steamed rice alongside makes it an even more satisfying meal.
Creative Ways to Present
For a modern twist, consider serving your Dak Gomtang in individual soup tureens with the shredded chicken and rice neatly layered beneath the broth. You can arrange thinly sliced scallions and a sprinkle of toasted sesame seeds on top for an elegant touch. Another fun option is offering the broth separately from the chicken and rice, allowing guests to build their bowls exactly how they like.
Make Ahead and Storage
Storing Leftovers
Leftover Dak Gomtang stores beautifully in the refrigerator for up to three days. Keep the broth, shredded chicken, and rice separately if possible, so the textures don’t become mushy. Store everything in airtight containers to preserve freshness and prevent the broth from absorbing other fridge odors.
Freezing
This soup freezes well for longer storage. Freeze the broth and chicken separately from the rice to maintain the best texture when reheated. Use freezer-safe containers or heavy-duty bags and label with the date. Frozen Dak Gomtang can last up to three months and is a lifesaver for busy days when you want comfort food fast.
Reheating
When ready to enjoy again, gently reheat the broth and chicken over low heat to avoid drying out the meat. Warm the rice separately, then combine just before serving. Be sure not to boil the broth repeatedly to keep it clear and flavorful. A simple adjustment of salt and pepper after reheating will refresh the soup nicely.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Using chicken thighs offers a richer, more tender meat, though the broth may be less clear and slightly fattier. If you go this route, consider simmering the thighs longer for maximum flavor extraction.
Is gochugaru essential for this recipe?
Gochugaru is not essential to the soup itself but is a traditional component for the dipping sauce. It adds a mild spicy and smoky flavor that complements the chicken beautifully. If you prefer mild soup, you can skip it or adjust according to your spice tolerance.
Can I make this soup in a slow cooker?
Yes, you can! Place all the ingredients in a slow cooker with enough water, and cook on low for 6 to 8 hours or high for 3 to 4 hours. This method also yields tender chicken and flavorful broth but lacks the opportunity to skim foam during cooking.
What is guk ganjang and can I substitute it?
Guk ganjang is traditional Korean soup soy sauce that is lighter and saltier than regular soy sauce. If it’s hard to find, regular soy sauce works fine, but reduce salt elsewhere as it is less salty.
Should I remove all the fat from the broth?
Removing excess fat helps keep the broth light and clean, which is traditionally preferred for Dak Gomtang. However, some fat adds mouthfeel and richness, so it’s up to your taste. Refrigerating the broth and skimming solidified fat is a handy way to control it.
Final Thoughts
Making the Dak Gomtang (Korean Chicken Soup) Recipe is a heartfelt way to bring warmth and comfort to your table. Its simple ingredients and straightforward preparation yield one of the most satisfying and wholesome soups you can enjoy. Whether you’re new to Korean cooking or a seasoned enthusiast, this recipe invites you to slow down, savor the process, and relish every nourishing spoonful. I can’t wait for you to try it and make it your own!
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Dak Gomtang (Korean Chicken Soup) Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Description
Dak Gomtang is a comforting traditional Korean chicken soup made by simmering a whole chicken with garlic, ginger, and scallions to create a rich, flavorful broth. This hearty soup is served hot with shredded chicken meat and garnished with scallions, accompanied by rice and optional spicy seasoning for a warming, nourishing meal.
Ingredients
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 (optional)
Garnish and Seasoning
- 3 scallions, finely chopped to garnish
- Salt and pepper to taste
- 3 tablespoons gochugaru (optional spicy sauce)
- 2 teaspoons minced garlic (for spicy sauce)
- 1 tablespoon soup soy sauce (guk ganjang, or regular soy sauce if unavailable)
- 3 tablespoons chicken broth from the soup (for spicy sauce)
Instructions
- Prepare Soup Base. Place the cleaned whole chicken into a large stock pot that can hold at least 6 to 8 quarts. Add the garlic cloves, sliced ginger, half onion, scallion white parts, optional black peppercorns, and pour in about 10 cups of water or enough to fully cover the chicken.
- Simmer the Chicken. Bring the pot to a boil over high heat. Skim off any foam that rises to the surface to keep the broth clear. Reduce heat to medium, cover the pot, and simmer for 40 to 50 minutes, depending on the size of the chicken. Check doneness by piercing the thickest part of the breast; it should be tender and fully cooked.
- Remove Chicken Meat. Turn off the heat and carefully remove the chicken from the pot. Let it cool enough to handle, then remove the meat from the bones and shred it into bite-size pieces.
- Optional: Enhance Broth Flavor. For a deeper flavor, return the chicken bones to the pot and simmer on medium-low heat for an additional 30 minutes to one hour.
- Strain the Broth and Remove Fat. Strain the soup to remove solids and skim off or refrigerate to solidify excess fat, then discard the fat for a cleaner broth.
- Prepare to Serve. To serve, place cooked rice into bowls, add shredded chicken on top, then ladle hot broth over. Serve garnished with finely chopped scallions, salt, and pepper to taste. Provide optional spicy sauce made by mixing gochugaru, minced garlic, soup soy sauce, and some chicken broth so each person can season their bowl individually.
- Accompany. Serve the Dak Gomtang piping hot alongside kimchi for a traditional Korean meal experience.
Notes
- If you prefer a cleaner broth, refrigerate the soup after straining and remove solidified fat before reheating.
- The spicy sauce is optional but adds a delightful kick; adjust the gochugaru quantity according to your spice tolerance.
- Using whole black peppercorns is traditional, but you can omit them if unavailable.
- Simmering the bones again after removing the meat intensifies the broth’s flavor but can be skipped for convenience.
- Serving the soup with rice is traditional and makes the meal more filling.
