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If you’re searching for a soul-soothing bowl of comfort that feels like a warm hug on a chilly day, the Dak Gomtang (Korean Chicken Soup) Recipe is absolutely the one to try. This beautifully simple Korean classic combines tender shredded chicken with a clear, fragrant broth infused from garlic, ginger, and green onions. It’s light but deeply nourishing, with a clean flavor that makes it a beloved staple in Korean households and a fantastic way to experience authentic Korean soul food right in your own kitchen.
Ingredients You’ll Need
Every ingredient in this Dak Gomtang (Korean Chicken Soup) Recipe plays a crucial role in creating its delicate yet rich profile. The components are straightforward but bring out an impressive depth when combined and simmered slowly.
- Whole chicken (3–4 pounds): The heart of the soup, providing tender meat and rich flavor for the broth.
- Water (12 cups): The base that helps extract all the savory goodness from the chicken and aromatics.
- Garlic (6 cloves, smashed): Adds a warm, slightly pungent undertone that enhances the broth’s complexity.
- Ginger (thumb-sized piece, sliced): Brings a subtle brightness and balance to the soup’s taste.
- Green onions (4 total; 2 whole, 2 sliced): Whole ones lend their fresh aroma during cooking; sliced ones add a fresh crunch and color when garnished.
- Medium onion (peeled and halved): Sweetens the broth gently and rounds out the flavor.
- Salt and pepper: Essential seasonings to taste, ensuring every spoonful is perfectly balanced.
- Cooked short-grain rice: Traditionally served with the soup to make the meal heartier.
- Optional: Soy sauce, sesame oil, chili flakes or sliced green chili: Perfect for those who like to add depth or a little kick upon serving.
How to Make Dak Gomtang (Korean Chicken Soup) Recipe
Step 1: Boil the Chicken and Aromatics
Begin by placing the cleaned whole chicken into a large stockpot with 12 cups of water. Add the smashed garlic, sliced ginger, halved onion, and two whole green onions. Bring everything to a boil over medium-high heat. This initial boil unlocks all the lovely flavors from the chicken and aromatics into the water, setting the stage for a rich yet clear broth.
Step 2: Skim and Simmer Gently
As your pot comes to a boil, foam and impurities will rise to the surface. Skim these off carefully to keep your broth clear and clean. Then reduce the heat to low and let it simmer gently, covered partially, for about one hour. This slow simmer extracts maximum flavor without clouding the broth.
Step 3: Remove the Chicken and Strain the Broth
After simmering, carefully take the chicken out and let it cool until you can handle it. Meanwhile, strain the broth through a fine sieve or cheesecloth into a clean pot, discarding the solids. This step ensures your soup is silky and refined. Season the broth with salt and pepper to your liking.
Step 4: Shred the Chicken Meat
Once the chicken is cool enough, shred the meat into bite-sized pieces, discarding the skin and bones. This shredded chicken is tender and ready to soak up the light, flavorful broth.
Step 5: Reheat the Soup with Chicken
Return the shredded chicken to the strained broth and allow it to simmer for another 5 to 10 minutes just to warm through. This brings everything together perfectly before serving.
How to Serve Dak Gomtang (Korean Chicken Soup) Recipe
Garnishes
Simple garnishes really elevate this dish. Sprinkle the thinly sliced green onions on top just before serving to add vibrant color and a fresh, sharp bite. For an extra layer of flavor, a few drops of toasted sesame oil, a splash of soy sauce, or a sprinkle of chili flakes or sliced green chili will make the soup feel cozy and customized.
Side Dishes
Dak Gomtang is traditionally enjoyed with crisp, tangy kimchi to contrast its gentle flavor. Other simple Korean side dishes like pickled radish or seasoned spinach salad complement this soup beautifully, giving you a balanced and satisfying meal.
Creative Ways to Present
Try serving the soup over a scoop of hot cooked short-grain rice in individual bowls for a hearty yet light meal. You can also offer a side platter with dipping sauces such as soy sauce mixed with garlic or gochujang for guests to personalize their bowls. This interactive style makes dining together more fun and engaging.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator. The broth’s clarity and chicken’s tenderness hold up well for up to three days, making your next meal just as comforting and easy to prepare.
Freezing
If you want to save Dak Gomtang (Korean Chicken Soup) Recipe for longer, freezing is a smart choice. Freeze the cooled broth separately from the shredded chicken to maintain texture. When ready to eat, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your soup on the stovetop over low heat, stirring occasionally until warmed through. Avoid boiling again as this can toughen the chicken slightly and cloud the broth. A gentle warm-up keeps the soup’s delicate flavors intact and satisfying.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! Using chicken thighs or breasts works well for smaller portions and yields a flavorful broth. Just adjust the cooking time so the meat stays tender.
Is Dak Gomtang spicy?
Traditionally, this soup is not spicy; it’s known for its clean, gentle flavors. However, you can always add chili flakes or sliced green chilies as a garnish if you want a touch of heat.
Can I make this soup in a slow cooker?
Yes! Simply place all the ingredients in your slow cooker and let it cook on low for about 6 to 8 hours. It’s an easy way to get the same rich broth and tender chicken with less hands-on time.
What’s the best type of rice to serve with Dak Gomtang?
Short-grain white rice is traditional and works wonderfully. It’s sticky enough to soak up the broth nicely but still light enough to complement the soup.
How clear should the broth be?
Ideally, the broth is crystal clear to show the soup’s pristine flavor and technique. Skimming impurities as it cooks and straining it carefully helps achieve that signature clarity.
Final Thoughts
I hope you’re as excited as I am to try this incredibly comforting and straightforward Dak Gomtang (Korean Chicken Soup) Recipe. It’s a perfect dish for any day you crave nourishing warmth and simple, clean flavors. Once you make it, you’ll understand why it’s such a cherished comfort food in Korean kitchens and why it might just become a fast favorite in your recipe rotation too!
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Dak Gomtang (Korean Chicken Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free
Description
Dak Gomtang is a traditional Korean chicken soup known for its clear, light broth and nourishing qualities. Made by simmering a whole chicken with garlic, ginger, and green onions, this comforting soup is perfect for chilly days or when you need a wholesome meal. Served over steamed rice and garnished with sliced green onions and optional seasonings like sesame oil and chili flakes, it delivers a clean, flavorful experience that highlights simple, wholesome ingredients.
Ingredients
Soup Ingredients
- 1 whole chicken (about 3–4 pounds, cleaned and rinsed)
- 12 cups water
- 6 cloves garlic (smashed)
- 1 thumb-sized piece of ginger (sliced)
- 4 green onions (2 whole, 2 thinly sliced for garnish)
- 1 medium onion (peeled and halved)
- Salt and pepper to taste
For Serving
- Cooked short-grain rice
- Optional: soy sauce
- Optional: sesame oil
- Optional: chili flakes or sliced green chili for garnish
Instructions
- Prepare the broth: Place the whole chicken in a large stockpot and add 12 cups of water, smashed garlic, sliced ginger, halved onion, and 2 whole green onions. Bring to a boil over medium-high heat.
- Simmer and skim: As the water boils, skim off any foam or impurities that rise to the surface to keep the broth clear. Reduce the heat to low and let it simmer gently for 1 hour, partially covered, to develop a rich, flavorful stock.
- Strain and season: Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine sieve or cheesecloth into a clean pot, discarding the solids. Season the clear broth with salt and pepper to taste.
- Shred the chicken: Once the chicken has cooled enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones for a lean soup.
- Reheat the soup: Return the shredded chicken to the seasoned broth and simmer for another 5 to 10 minutes to warm through.
- Serve: Place a scoop of hot cooked short-grain rice into individual serving bowls. Ladle the hot soup over the rice, garnish with the remaining sliced green onions, and add a few drops of sesame oil, soy sauce, or chili flakes if desired for extra flavor.
Notes
- Dak Gomtang is prized for its clear, light, and comforting broth that is nourishing and easy on the stomach.
- Traditionally served with kimchi and dipping sauces like soy sauce or chili oil on the side for extra flavor.
- You may substitute the whole chicken with chicken thighs or breasts if you want a smaller or quicker version.
- Skimming impurities during boiling is important to maintain the soup’s clarity.
- Adjust seasonings according to your taste; the soup is usually mild but very flavorful.
