Deep and Rich Dak Gomtang Recipe
Deep and Rich Dak Gomtang Recipe
Just Boil and Enjoy! Dak Gomtang Brunch: A Savory and Comforting Korean Chicken Soup
This Dak Gomtang recipe delivers a deeply flavorful broth and wonderfully chewy chicken meat, even without complex broth preparation. The rich, savory broth glides down smoothly, and each bite of chicken is a burst of deliciousness. It’s perfect for a hearty meal or a comforting brunch! Experience the magical taste that makes you want to slurp up every last grain of rice with a satisfying ‘yum yum chew chew!’
Main Ingredients- 800g Chicken for stir-fry
- 1/2 Onion
- 2/3 Scallion stalk
- 2 Eggs
- 1 small piece Ginger (about half the size of a regular garlic clove)
Seasoning- Salt (to taste)
- Salt (to taste)
Cooking Instructions
Step 1
First, prepare 800g of chicken suitable for stir-frying. Rinse it thoroughly under running cold water to remove any impurities and lightly drain the water. This washing step helps ensure a cleaner broth when cooking.
Step 2
Now, let’s prepare the vegetables to help simmer the chicken. Peel and prepare one small piece of ginger (about half the size of a regular garlic clove). Cut the scallion into large segments, about 2-3 pieces. Halve the onion. Place the chicken, ginger, scallion, and onion into a pot. Add 2 liters of clean water. Bring to a boil over high heat with the lid off and simmer for 35 minutes.
Step 3
While the chicken is simmering, you’ll notice impurities, like foam, rising to the surface around the edges of the pot. Use a spoon to carefully skim off these impurities. This process is crucial for achieving a clear broth that is free of unwanted flavors.
Step 4
After 35 minutes, carefully remove the chicken from the pot and let it cool slightly. Once it’s warm enough to handle, use tongs and a knife to separate the meat from the bones. Shred or cut the meat into bite-sized pieces. It’s easiest to pull the meat off while the chicken is still warm.
Step 5
Let’s make a simple egg garnish to accompany the soup. Crack two eggs into a bowl, add a pinch of salt, and whisk well. Lightly oil a non-stick pan and use a paper towel to spread the oil evenly, creating a thin coating. Pour the whisked egg mixture thinly into the pan over low heat to make an egg crepe.
Step 6
Before the egg is completely cooked, carefully fold it in half. Then, immediately turn off the heat. The residual heat will finish cooking it, ensuring a soft texture.
Step 7
Once the egg crepe has cooled completely, slice it into thin strips. These egg garnishes will add a lovely color and extra flavor when placed on top of the Dak Gomtang.
Step 8
Now, cut the reserved chicken meat into bite-sized pieces. Be sure to carefully remove any small bones that might be embedded in the meat to ensure a pleasant eating experience.
Step 9
Don’t discard the bones left after removing the chicken meat! Place these bones back into the pot where you cooked the chicken. When you make Dak Gomtang next time, simmering these bones along with the ingredients will result in an even richer and deeper broth. You can also store them in a stock bag in the freezer.
Step 10
Finally, serve the Dak Gomtang in bowls. Arrange the chicken meat and the sliced egg garnish. Finely chop some scallions to serve alongside. It’s best to add salt to taste just before eating, according to your preference.
Step 11
If you’ve made a generous batch of Dak Gomtang and refrigerated it overnight, skim off the solidified fat from the surface. This step will make the broth even cleaner and more delicately flavored.
Step 12
Place the prepared chicken pieces into a ladle and gently reheat them in the Dak Gomtang broth. Be cautious, as the handle of the ladle can get hot. Always use oven mitts or pot holders for safety when handling hot utensils.
