Deep and Rich Dak Gomtang (Korean Chicken Soup)
Deep and Rich Dak Gomtang (Korean Chicken Soup)
Making Dak Gomtang: The Perfect Winter Revitalizer
This Dak Gomtang recipe is perfect for a hearty winter meal that will warm you from the inside out. While separating the meat from the bones can be a bit tedious, the resulting deep and rich broth is absolutely worth the effort. It’s a delicious dish that offers both comfort and nourishment, making you feel incredibly full and satisfied after just one bowl.
Main Ingredients- 1 whole chicken (approx. 1kg)
- 2-3 liters water
Cooking Instructions
Step 1
First, thoroughly wash the chicken after removing any giblets and excess fat from the tail area. To eliminate any gamey smell and achieve a clear broth, blanch the chicken in boiling water for about 1 minute. Adding bay leaves and a tablespoon of soju (or cheongju) during this blanching step can further help remove odors. (You can skip the bay leaves if you don’t have them.)
Step 2
Rinse the blanched chicken under cold water and place it back into a clean pot. Add fresh water (about 2-3 liters) to cover the chicken; this second boiling water will form the rich broth. Now, add the roughly chopped onion, the white parts of the green onion, whole garlic cloves, and the remaining soju (or cheongju). If you have them, add extra bay leaves for added aroma. (It’s fine to omit bay leaves during the second boil.)
Step 3
Bring the soup to a boil over high heat, then reduce to medium-low heat, cover, and simmer for about 40 minutes to 1 hour, until the chicken is fully cooked. Once cooked, carefully remove the chicken from the pot. Let it cool slightly, then wearing gloves, gently shred the chicken meat from the bones. It’s important to meticulously remove all bones to ensure a smooth texture in your Dak Gomtang. You can further simmer the bones for more broth or discard them.
Step 4
In a separate bowl, combine the shredded chicken meat with 1 tablespoon of minced garlic, a pinch of salt, and a pinch of pepper. Gently mix and knead the ingredients together so the seasoning is well distributed throughout the meat.
Step 5
Strain the broth from the second boiling, removing and discarding all the aromatics (onion, green onion, bay leaves, etc.) that were added. Return the clear, flavorful broth to the pot, and add the seasoned shredded chicken back into it. Bring it to a simmer.
Step 6
Taste the soup and adjust the seasoning with salt if needed. Once the soup is simmering nicely, add a generous amount of chopped green onion and let it cook for another minute or two. Your deep and rich Dak Gomtang is now ready! Enjoy it piping hot with a bowl of rice.
