Savory Baek Jong-won Style Dak Gomtang (Chicken Soup) with Radish and Glass Noodles
Savory Baek Jong-won Style Dak Gomtang (Chicken Soup) with Radish and Glass Noodles
Baek Jong-won’s Dak Gomtang: Enhanced with Refreshing Radish and Chewy Glass Noodles
This recipe is an adaptation of Chef Baek Jong-won’s renowned Dak Gomtang, enhanced with the addition of crisp radish and satisfying glass noodles, creating a richer and more comforting meal. Enjoy this deeply flavorful chicken soup right at home.
Dak Gomtang Ingredients- 800g chicken pieces for stir-fry (jjimdak cut)
- 1 large leek
- 6 cloves garlic
- 2 onions
- 1/3 Korean radish (approx. 200g)
- 50g dried glass noodles
- 3 bay leaves
- 2 tablespoons Korean rice wine (cheongju) or cooking wine
- 2L + 800ml water
Seasoning- 1/2 tablespoon minced garlic
- 1 tablespoon coarse sea salt (or to taste)
- A pinch of black pepper
- 1/2 tablespoon minced garlic
- 1 tablespoon coarse sea salt (or to taste)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables for the broth. Cut the leek into large chunks (2-3 pieces) and peel and quarter the onions. Soak the dried glass noodles in warm water for about 15-20 minutes until pliable.
Step 2
Rinse the chicken pieces thoroughly under cold running water to remove any blood and impurities. Make sure to wash the inside of the chicken cavity as well, as this is crucial for minimizing gamey odors.
Step 3
Cut the Korean radish into thin pieces, approximately 1.5cm x 1.5cm squares. Slicing them thinly will ensure they cook through evenly without taking too long.
Step 4
In a large pot, add 2L of water and place the cleaned whole chicken pieces into the pot. Ensure the chicken is submerged in water.
Step 5
Immediately add the aromatics for the broth: the roughly chopped leek, onions, whole garlic cloves, and bay leaves to the pot with the chicken.
Step 6
To further eliminate any residual gamey smell and enhance the flavor, add 2 tablespoons of Korean rice wine (or cooking wine) and a pinch of black pepper. Bring to a boil over high heat with the lid off and simmer vigorously for 30 minutes. This step allows the chicken flavor to deeply infuse the broth.
Step 7
Throughout the boiling process, diligently skim off any foam and scum that rises to the surface using a spoon or ladle. This is key to achieving a clear and clean-tasting chicken soup.
Step 8
After simmering for 30 minutes, remove and discard the aromatic vegetables (leek, onion, garlic, bay leaves). Carefully lift the chicken out of the pot and place it in a large bowl to cool slightly.
Step 9
Once the chicken is cool enough to handle, shred the meat from the bones along the grain. Shredding while the chicken is still warm helps prevent the meat from falling apart. Be careful not to burn yourself. Shred the chicken into bite-sized pieces for easy eating.
Step 10
You’ll notice the broth level has reduced. Add the remaining 800ml of water to the pot, bringing the total liquid to approximately 2.8L. Adjust the amount of water to achieve your desired broth consistency.
Step 11
Add the prepared radish to the broth and simmer over medium heat for about 15 minutes, or until the radish turns translucent and tender.
Step 12
Once the radish is cooked, add the shredded chicken meat and the rehydrated glass noodles to the pot. Continue to simmer for about 5 more minutes, allowing the noodles to soften and the chicken to heat through.
Step 13
Now it’s time to season. Stir in 1/2 tablespoon of minced garlic, 1 tablespoon of coarse sea salt, and a pinch of black pepper. Mix well and adjust the salt according to your preference.
Step 14
When the glass noodles are perfectly cooked and all the ingredients are well combined, turn off the heat. Ladle the hot Dak Gomtang into bowls and serve. For an extra touch, garnish with freshly chopped green onions. Enjoy your delicious homemade chicken soup!
