Rich and Deep Flavor, Dak Gomtang (Chicken Soup)
Rich and Deep Flavor, Dak Gomtang (Chicken Soup)
Warm and Comforting Dak Gomtang to Soothe Chilly Days
Snow is falling beautifully today! It’s been a busy day for me too, but I made a hearty bowl of Dak Gomtang for my husband who must be working hard in the cold outside. With just one whole chicken, you can provide a truly nourishing meal for a family of four. The richness of Dak Gomtang varies depending on the amount of water you use. Follow today’s recipe to create a deeply flavorful Dak Gomtang and a warm dinner table for your loved ones.
Dak Gomtang Ingredients- 1 whole chicken (approx. 1kg), suitable for boiling
- 12 cloves garlic
- 1 onion
- 1/2 stalk of green onion (for broth)
- 8 whole peppercorns (optional)
- 1 stalk of green onion, finely chopped (for garnish)
Dak Gomtang Seasoning Paste (Dadaegi)- 3 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp chicken broth
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- Pinch of black pepper
- 3 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp chicken broth
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- Pinch of black pepper
Cooking Instructions
Step 1
1. Purchase a whole chicken (about 1kg) designated for boiling (baeksuk). Ask the butcher to make an incision along the belly. After making the incision, thoroughly remove any intestinal debris from the chicken’s cavity. This step is crucial for a clear broth. Rinse the chicken well under running water and place it in a large pot. Add about 18-19 cups of water to the pot. Add half an onion, the 1/2 stalk of green onion cut into large pieces, 12 cloves of garlic, and about 8 whole peppercorns if you have them. Cover the pot with a lid, turn the heat to high, and bring to a boil. Once boiling, reduce the heat to medium and simmer for 25-30 minutes until the chicken is tender and the broth has developed flavor. (Source: http://hls3790.tistory.com/669 [Kim Jin Ok’s Cooking is Good])
Step 2
2. After approximately 25 minutes, turn off the heat. Carefully remove the chicken from the pot and separate the meat from the bones. Set the chicken meat aside in a separate bowl. Return only the chicken bones to the pot with the broth. Turn the heat back to high, bring to a boil, then reduce to medium and simmer for another 30 minutes, covered. This second simmering stage with just the bones is key to creating a deeply rich broth. (Tip: If you enjoy chicken skin, serve it with the shredded meat. If you prefer to omit it, you can add it to the pot with the bones during this second simmering phase.)
Step 3
3. While the chicken bones are simmering, cover and seal the separated chicken meat to keep it warm. Now, let’s prepare the delicious seasoning paste (dadaegi) to serve alongside the Dak Gomtang. In a small bowl, combine 3 Tbsp of gochugaru, 4 Tbsp of chicken broth, 1 Tbsp of minced garlic, 1 Tbsp of soup soy sauce, and a pinch of black pepper. Mix everything thoroughly. Finely chop the remaining 1 stalk of green onion to be used as a garnish. 4. Strain the chicken broth, which has simmered for 30 minutes on medium heat, through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel to ensure a clear broth. Pour the strained broth back into the pot. Add the reserved chicken meat and gently simmer for about 3 minutes. Ladle the soup and chicken meat into bowls. Serve with the chopped green onions, seasoning paste, salt, and pepper according to your preference. (Enjoy it just like you would traditional Gomtang or Seolleongtang, adjusting seasonings to your taste.)
