Rich and Deep Chicken Soup (Dakgomtang)
Rich and Deep Chicken Soup (Dakgomtang)
Korea’s Soul Food! How to Make a Clear and Savory Dakgomtang
Dakgomtang, made with chicken, a representative nourishing ingredient in Korea, offers a hearty meal with a different charm than Samgyetang. Topped with plenty of tender chicken meat and chopped scallions in a milky broth, it boasts a clean and deep flavor comparable to beef gomtang. The secret to its depth lies in using rice water and diligently skimming off the fat. Let me guide you through a detailed and easy-to-follow recipe for Dakgomtang, even for beginners!
Dakgomtang Ingredients- 1 whole chicken (native chicken or boiling chicken)
- 1/2 pack Korean medicinal herbs for Samgyetang
- 1 Tbsp whole peppercorns
- 4 stalks white parts of Korean leek
- 1 bunch scallions (for garnish)
- 3 L rice water
- 1 Tbsp minced garlic
- 1/2 Tbsp salt (for seasoning the broth)
- Pinch of pepper (to taste)
- 50g thin wheat noodles (optional)
Cooking Instructions
Step 1
This recipe is content provided by MapleDaniel, and is best viewed with accompanying photos.
Step 2
First, wash and finely chop the scallions for garnish. Place the 1/2 pack of medicinal herbs, 1 Tbsp whole peppercorns, and 4 stalks of white leek parts into a broth bag. This makes it easier to remove them later.
Step 3
One of the secrets to a deep and savory Dakgomtang broth is rice water! Using the second rinse water from washing rice allows the starch to dissolve, creating a richer, more savory flavor. Place the cleaned whole chicken in a pot, and add about 3 liters of rice water.
Step 4
Add the prepared broth herb bag to the pot with the chicken and rice water. Now, bring it to a boil over high heat.
Step 5
Once the broth comes to a rolling boil, carefully skim off any impurities and chicken fat that rise to the surface. Reduce the heat to medium, and continue to skim off the fat every 15-20 minutes. This process will make the broth much clearer and cleaner. Let it simmer gently over medium heat for about one hour.
Step 6
Once the chicken is thoroughly cooked, carefully remove it from the pot. Let it cool slightly until it’s comfortable to handle, making it easier to shred the meat by hand.
Step 7
For an even clearer broth, strain the cooked broth through a fine-mesh sieve. This will remove any remaining chicken bones or herb bits, resulting in a pristine broth.
Step 8
Add 1 Tbsp of minced garlic to the strained broth by passing it through the sieve. This prevents garlic chunks from floating in the broth while infusing it with a subtle garlic aroma that removes any gamey smell. Season with 1/2 Tbsp of salt for the basic taste. It’s best to season lightly initially and adjust to your preference when serving.
Step 9
While the broth is simmering, shred the cooled chicken meat into bite-sized pieces for the topping. If you plan to eat the Dakgomtang immediately, return the shredded chicken to the broth and simmer for a little longer to deepen the flavor. If you plan to eat it later, store the shredded chicken separately in an airtight container in the refrigerator and add it as a topping just before serving. Leaving the meat in the broth for too long can cause it to break down and make the soup cloudy.
Step 10
Boil the thin wheat noodles in water. Serve the Dakgomtang by placing the cooked noodles in a warmed broth, topping generously with the shredded chicken meat and chopped scallions. A pinch of pepper to taste completes this rich and deep nourishing chicken dish! It’s also a good idea to serve extra salt separately so each person can adjust the seasoning to their liking.
Step 11
The carefully prepared Dakgomtang features a clean, savory, and deeply flavorful broth. Using chicken with bones makes it much easier to achieve a rich broth. Enjoy a hearty and delicious meal by mixing hot rice with plenty of broth and topping with chicken meat and kimchi. The diligent skimming of fat has resulted in a wonderfully clear and savory broth.
