Deep and Rich Samgyetang (Ginseng Chicken Soup) Golden Recipe
Deep and Rich Samgyetang (Ginseng Chicken Soup) Golden Recipe
Boost Your Summer Energy with Delicious Dak Gomtang & Spicy Shredded Chicken Salad!
Feeling sluggish in the humid monsoon season? Recharge your energy with steaming hot Dak Gomtang and a refreshing, spicy shredded chicken salad – perfect ‘Boknal’ (dog days of summer) dishes! Fight the heat with heat and stay healthy for the rest of the summer. Enjoy these summer delicacies with Every Recipe in the World and Man-gae Recipe!
Dak Gomtang Ingredients- 1 whole chicken for stir-fry (approx. 1.2kg)
- 10 whole garlic cloves
- 2 pieces of radish (approx. 100g)
- 2 stalks of green onion
- 2 onions
Shredded Chicken Salad Ingredients- 1.5~2L of chicken broth from boiling the chicken
- 1/2 cucumber
- Shredded chicken meat (from Dak Gomtang)
- 1.5~2L of chicken broth from boiling the chicken
- 1/2 cucumber
- Shredded chicken meat (from Dak Gomtang)
Cooking Instructions
Step 1
For a refreshing taste in the Dak Gomtang, cut the radish into large, chunky pieces, about 1cm thick. Cutting them large makes them ideal for simmering and imparting flavor.
Step 2
Prepare two onions. Slice one onion in half, and cut the other half into large pieces for boiling with the chicken. Thinly julienne the remaining 1.5 onions for the shredded chicken salad.
Step 3
Prepare two stalks of green onion. Finely chop about half a stalk for garnishing the Dak Gomtang. Chop the remaining 1.5 stalks into large pieces to add to the boiling chicken.
Step 4
In a large, deep pot, place the washed chicken for stir-fry. Add the large pieces of radish, onion, green onion, and 10 whole garlic cloves. Pour in 1.2 liters of water, ensuring the chicken is submerged. (Adjust the amount of water based on the size of the chicken.)
Step 5
Bring the pot to a boil over high heat. Once boiling, skim off any impurities or foam that rise to the surface. Reduce the heat to medium-low, slightly open the lid, and simmer gently for 20-30 minutes, or until the chicken is fully cooked. Remove the cooked chicken from the pot.
Step 6
Once the chicken has cooled slightly, carefully debone it. Shred the chicken meat into bite-sized pieces. Do not discard the chicken bones, as they will be used to enhance the broth.
Step 7
Return the chicken bones to the broth from which the chicken was boiled. Add another 3-4 cups (approx. 600-800ml) of water to create a clear Dak Gomtang broth. Simmer gently over medium-low heat until just before serving to develop a clear and deep flavor. Skim off any rising oil or impurities during simmering for a cleaner broth.
Step 8
For the shredded chicken salad, cut the cucumber in half lengthwise, scoop out the seeds, and slice diagonally about 0.5cm thick. These will be mixed with the julienned onions.
Step 9
In a small bowl, combine the ingredients for the shredded chicken salad dressing: 3 Tbsp gochugaru, 5 Tbsp vinegar, 1 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp sesame oil, 1/2 Tbsp sesame seeds, 3 Tbsp corn syrup, 2 Tbsp sugar, and 1/2 Tbsp prepared mustard. Mix well until the dressing is smooth and flavorful. Adjust the amount of mustard to your preference.
Step 10
In a bowl, combine the shredded chicken meat, sliced cucumber, and julienned onion. Add 2-3 tablespoons of the prepared dressing and gently mix everything together. Be careful not to over-mix, as this can make the chicken mushy. Toss until the ingredients are well coated with the dressing to create a delicious, sweet, sour, and spicy shredded chicken salad. (Adjust the seasoning to your taste.)
Step 11
Ladle the clear, simmered chicken broth generously into serving bowls. Arrange the shredded chicken meat and leg meat attractively in the bowls. Garnish generously with the finely chopped green onions. Season with salt and pepper to taste before serving. Enjoy your deeply flavorful and satisfying Dak Gomtang!
