Hearty and Nourishing Chicken Soup (Dakbaeksuk): A Comforting Recipe
The Secret to Delicious Homemade Dakbaeksuk for a Winter Boost
With the recent chill in the air, a warm, comforting soup is exactly what we need. This Dakbaeksuk is a perfect winter tonic to warm you from the inside out and replenish your energy. Its clean, refreshing broth is wonderfully satisfying for both kids and adults alike! Learn how to make this delicious and healthy chicken soup right in your own kitchen.
Main Ingredients- 1 whole chicken, suitable for soup (approx. 1kg / 2.2 lbs)
- 2 stalks green onions
- 1 large onion
- 10 cloves garlic
- 1 knob ginger (about the size of a garlic clove)
- 1 bunch chives
- 3L water
- Salt to taste (for dipping)
- Black pepper to taste (for dipping)
Cooking Instructions
Step 1
The first step to a great Dakbaeksuk is properly preparing the chicken. Trim away any excess fatty skin around the tail end and the neck area. While you can boil the chicken whole, cutting it in half and flattening it allows for more even cooking and better flavor extraction into the broth.
Step 2
Carefully inspect the halved chicken, especially between the bones, for any residual iç organs or blood clots. Thoroughly removing these is crucial to eliminate any gamey smell and ensure a clean, delicious flavor for your soup.
Step 3
To achieve a deep, refreshing broth without any unpleasant odors, prepare these aromatics: 2 stalks of green onion, 1 large onion (cut into large pieces), 6 jujubes (red dates), 10 cloves of garlic, and a knob of ginger (about the size of a garlic clove). These ingredients will significantly enhance the overall flavor profile of your Dakbaeksuk.
Step 4
Now, let’s start cooking! Place the prepared chicken into a large pot. Add the chopped green onions, onion, garlic, ginger, and jujubes. Pour in 3L of water, ensuring the chicken is fully submerged. Generous amounts of water are key for a rich broth.
Step 5
Bring the water to a rolling boil over high heat. Then, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 45 minutes. The exact cooking time may vary slightly depending on the size of your chicken. During this time, the broth will turn beautifully milky white, and the chicken will become tender. Skim off any foam that rises to the surface for a clearer broth.
Step 6
After about 45 minutes of simmering, carefully remove the cooked chicken from the pot and set it aside to cool slightly before cutting. You can also remove the cooked vegetables at this stage, as their main purpose has been to flavor the broth.
Step 7
For an even clearer and lighter broth, you can strain the liquid through a fine-mesh sieve lined with cheesecloth or paper towels. This process effectively removes any remaining fat and impurities, resulting in a more refined and delicate soup. This step is optional.
Step 8
Prepare the chives and remaining green onion for added freshness. Wash them thoroughly and cut them into roughly 10cm (4-inch) lengths. Briefly blanch these vegetables in the hot chicken broth. This adds a vibrant fresh aroma and a touch of color to the finished dish.
Step 9
All the components are ready! Arrange the cut chicken pieces attractively in a serving bowl. Top with the blanched chives and green onions. Ladle the warm chicken broth over everything, and your delicious, steaming Dakbaeksuk is ready to be served! Enjoy it with a side of salt and pepper for dipping. 🙂
