How to Make (Korean Chicken Soup) Dak Gomtang

Dak Gomtang is a light and nourishing Korean chicken soup, perfect for cooler weather or when you're feeling under the weather. The soup is made with a whole chicken, simmered until tender in a simple, clear broth. This dish is known for its mild flavor and is often served with rice and a variety of side dishes (banchan). Here's how to make Dak Gomtang at home.

Ingredients (for 2 servings)

• 1 small whole chicken (about 1 kg) or 4 chicken legs
• 10 cups of water
• 1/2 onion
• 4 cloves garlic
• 2 green onions (whole)
• 1 piece of ginger (2 cm, sliced)
• 1 tablespoon rice wine (optional)
• Salt and pepper to taste
• Cooked rice (for serving)
• 2 green onions, finely chopped (for garnish)
• Sesame oil (optional)

7 Steps to Make Dak Gomtang

1. Prepare the Chicken

Rinse the chicken under cold water and remove any remaining bits of blood or feathers. If using a whole chicken, you can trim off excess fat and skin. Pat the chicken dry with paper towels.

Tip: Using a whole chicken adds depth to the broth, but you can use chicken legs or thighs for convenience.

2. Boil the Chicken

In a large pot, add the chicken and 10 cups of water. Bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to low, skimming off any foam or impurities that rise to the surface.

3. Add Aromatics

Add the half onion, garlic cloves, whole green onions, ginger slices, and rice wine (if using) to the pot. Let the chicken simmer gently for about 1 to 1.5 hours, until the chicken is tender and the broth is rich and flavorful.

Tip: Simmering the chicken for a longer time results in a more flavorful broth, so be patient!

4. Remove the Chicken

Once the chicken is fully cooked and tender, carefully remove it from the pot and set it aside to cool slightly. Strain the broth to remove the aromatics, and return the clear broth to the pot.

5. Shred the Chicken

Once the chicken is cool enough to handle, shred the meat into bite-sized pieces. Discard the bones and skin if preferred. Season the shredded chicken with a little salt and pepper for extra flavor.

6. Season the Broth

Taste the broth and season with salt and pepper to your liking. Bring the broth back to a gentle simmer, adding a little water if it has reduced too much.

7. Serve with Rice and Garnish

To serve, place some cooked rice in bowls and ladle the hot broth over the rice. Add shredded chicken on top and garnish with chopped green onions. You can drizzle a small amount of sesame oil for added richness if desired.

Tip: Dak Gomtang is traditionally served with banchan like kimchi, radish pickles, or even soy sauce for dipping the chicken.

Pro Tips for the Perfect Dak Gomtang:

1. Skim the broth: Skimming the foam and impurities from the broth while simmering will give you a clearer, cleaner broth.
2. Season at the end: Since the broth reduces while cooking, season it towards the end to avoid making it too salty.
3. Make ahead: Dak Gomtang stores well. You can make the broth ahead of time, refrigerate it, and skim off any solidified fat before reheating.

Enjoy your comforting and nutritious Dak Gomtang, perfect for a light meal or when you need something soothing!