Energizing Chicken Soup (Dak Gomtang)
Rich & Revitalizing! Easy Homemade Chicken Soup (Dak Gomtang) Recipe
While Samgyetang is the star of summer, Dak Gomtang is the ultimate comfort food for winter! This recipe makes it easy to create a hearty and nourishing chicken soup that your whole family will love. Enjoy it with freshly shredded kimchi for a perfect pairing! ^^
Main Ingredients- 5 young chickens (for samgyetang)
- 1 handful dried jujubes (dates)
- 5-6 bay leaves
- 1 handful whole garlic cloves
- 2-3 slices fresh ginger
- A pinch of whole black peppercorns
- A little dried celery
- 4 dried Ophiopogon japonicus (maekmundong) tea bags
Seasoning & Garnish- 5 Tbsp cooking wine (mirin or soju as substitute)
- A pinch of salt
- A pinch of ground pepper
- Chopped green onions (for garnish)
- 5 Tbsp cooking wine (mirin or soju as substitute)
- A pinch of salt
- A pinch of ground pepper
- Chopped green onions (for garnish)
Cooking Instructions
Step 1
First, thoroughly rinse the young chickens. Removing the excess skin and fatty parts from the neck and tail end will result in a cleaner broth. Place the prepared chickens neatly into a pot.
Step 2
Add enough water to fully submerge the chickens. Then, add the dried jujubes, sliced ginger, bay leaves, whole garlic, dried celery, whole peppercorns, cooking wine, and Maekmundong tea bags. Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour until the chicken is very tender. During cooking, skim off any foam and excess oil that rises to the surface to ensure a clear and delicious broth. (Optional Tip: Adding a leek or onion while boiling can deepen the broth’s flavor. If you don’t have Maekmundong tea bags, feel free to use other herbal tea bags like burdock or Solomon’s Seal tea.)
Step 3
Carefully remove the chicken from the pot after simmering for an hour. Let it cool slightly, then separate the meat from the bones. Shred or pull the chicken meat into bite-sized pieces.
Step 4
Strain the broth through a fine-mesh sieve to remove any remaining solids, ensuring a clear liquid. Return the separated chicken meat to the clear broth and bring it to a rolling boil for another 20 minutes. Season with salt and pepper to taste. (Optional: You can add a little minced garlic for extra flavor.)
Step 5
Ladle the hot Dak Gomtang into serving bowls. Garnish generously with the chopped green onions you prepared earlier. Your hearty and revitalizing chicken soup is now ready! It’s a perfect match for refreshing, well-fermented kimchi! ^^
