Clear and Refreshing Dak Gomtang (Korean Chicken Soup)
Clear and Refreshing Dak Gomtang (Korean Chicken Soup)
How to Make a Crystal Clear and Refreshing Dak Gomtang at Home
When you’re feeling weak or tired, a hot bowl of Dak Gomtang is incredibly comforting and revitalizing. Spooning rice into the broth and savoring the deep, clean flavor will make you feel healthier and more energized.
Main Ingredients- 1 Harim Chicken, whole (approx. 1kg/2.2 lbs)
- 1 piece of Radish (approx. 150g / 5.3 oz)
- Korean Traditional Soup Herbs (e.g., Astragalus root, Arrowroot, Hovenia dulcis) – 1 packet (for soup base)
- 1 stalk Green Onion
- 6 cloves Garlic
- Soy Sauce (optional, for seasoning)
- Salt (to taste)
- Black Pepper (optional, to taste)
Cooking Instructions
Step 1
The key to a clear and refreshing broth is to thoroughly remove all excess fat from the chicken. Trim off the tail end of the chicken. Make a slit in the breast meat with a knife and carefully remove any impurities or blood clots around the rib cage. Rinse the chicken thoroughly under cold running water.
Step 2
Prepare the radish by cutting it into half-moon or thin slices, about 1.5 cm (0.6 inches) thick. Wash the green onion and cut it into large pieces, about 5 cm (2 inches) long. Peel the garlic cloves.
Step 3
Place the prepared chicken, sliced radish, soup herb packet, chopped green onion, and 6 whole garlic cloves into a pressure cooker or a deep pot. Add enough cold water to generously cover all the ingredients. (For 1 chicken, use about 2 to 2.5 liters of water).
Step 4
Bring the pot to a boil over high heat. If using a pressure cooker, once the whistle blows, reduce the heat to medium-low and cook for an additional 10 minutes. If using a regular pot, skim off any scum that rises to the surface, then reduce the heat to medium-low and simmer for 40 minutes to 1 hour, until the chicken is tender.
Step 5
Once the chicken is fully cooked, carefully remove the chicken, radish, and green onion from the pot and set them aside. Strain the broth through a fine-mesh sieve to obtain a clear liquid, discarding the herb packet, garlic, and cooked green onion.
Step 6
Let the removed chicken cool slightly, then shred the meat from the bones and skin, discarding the bones and skin. For an even richer broth, you can return the bones and skin to the strained broth and simmer for another 10 minutes. (Optional) Re-slice the radish if desired or ensure the existing radish pieces are ready to be added back to the soup.
Step 7
Ladle the hot, clear chicken broth into warm serving bowls. Generously arrange the shredded chicken on top. Add the prepared radish pieces. Garnish with thinly sliced green onions. Season with salt and pepper to your preference. Enjoy this nourishing soup, perfect for pairing with a bowl of rice.
