Spicy Braised Chicken and Vegetable Soup (Dak Gomtang Style)
Spicy Braised Chicken and Vegetable Soup (Dak Gomtang Style)
How to Make Hearty Braised Chicken and Vegetable Soup: A Flavorful Dak Gomtang Recipe
After a day of rain, the temperature has dropped significantly. I have a habit of sleeping with the windows open, and because I did so last night, my whole body feels stiff this morning. It feels like I’ve been exposed to the elements, and my muscles ache everywhere. I felt that eating something hot and soupy would help my body relax, so I decided to make some Dakgaejang. I used boiled napa cabbage from my freezer to prepare it.
Main Ingredients- 1 whole chicken (approx. 1kg)
- 2 stalks green onions
- 1/2 onion
- 1 handful whole garlic cloves (approx. 10-15 cloves)
- 1 bag pre-cooked napa cabbage (refrigerated or frozen)
- 2 liters water
Seasoning- 3 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 3 Tbsp fermented anchovy sauce (myeolchi aekjeot)
- Salt to taste
- 3 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 3 Tbsp fermented anchovy sauce (myeolchi aekjeot)
- Salt to taste
Cooking Instructions
Step 1
First, take the pre-cooked napa cabbage from the freezer and soak it in water to thaw. Let it soak until it becomes tender.
Step 2
Rinse the chicken thoroughly under running water. Trim any excess fat, especially around the tail and neck area, using a knife or scissors for a cleaner broth. Remove any internal organs or blood clots from the cavity.
Step 3
Place the cleaned chicken in a pressure cooker or a large pot. Add one chopped stalk of green onion, half an onion, and the 2 liters of water.
Step 4
Add the handful of whole garlic cloves and boil the chicken. Using a pressure cooker significantly tenderizes the chicken and reduces cooking time. Once the pressure cooker starts to whistle, let it cook for about 5 minutes, then turn off the heat. If using a regular pot, simmer for about 30-40 minutes, or until the chicken is fully cooked.
Step 5
While the chicken is boiling, prepare the thawed napa cabbage. Squeeze out excess water from the cabbage and place it in a bowl. You can cut it into bite-sized pieces if desired.
Step 6
In a separate bowl, add the squeezed napa cabbage. Season it with 2 tablespoons of fermented anchovy sauce and 1 tablespoon of minced garlic.
Step 7
Add 3 tablespoons of red pepper flakes and gently mix (jomul-jomul) to ensure the seasoning coats the cabbage evenly. Marinating the cabbage beforehand will deepen the flavor of the soup.
Step 8
Slice the remaining green onion stalk diagonally. This will be used as a garnish.
Step 9
The chicken is now fully cooked. Carefully release the pressure from the cooker and open the lid.
Step 10
Carefully remove the cooked chicken from the pot. Let it cool slightly, then shred the meat from the bones. Separate the meat and tear it into bite-sized pieces.
Step 11
Using a fine-mesh sieve, remove and discard the boiled onion, green onion pieces, and garlic cloves from the broth. You want to keep only the clear, flavorful broth.
Step 12
Add the pre-seasoned napa cabbage to the clear chicken broth and bring it to a boil.
Step 13
Add all the shredded chicken meat back into the pot. Continue to simmer for a while longer, allowing the chicken and cabbage to meld with the broth.
Step 14
Once the soup comes to a rolling boil, add all the diagonally sliced green onions.
Step 15
Boil for another minute or two until the soup bubbles vigorously. This allows the fresh aroma of the green onions to infuse into the soup.
Step 16
Finally, add 1 tablespoon of fermented anchovy sauce and a pinch of salt to season. Taste and adjust as needed, adding more salt if it’s not salty enough, and more anchovy sauce for umami. You can also add a pinch of black pepper if desired.
Step 17
Ladle the finished spicy braised chicken and vegetable soup into a deep bowl. Enjoy it hot with a bowl of rice!
