Hearty and Comforting Dakgomtang: Quick & Easy Pressure Cooker Recipe!
Perfect for a Summer Boost! Deep and Rich Dakgomtang Recipe to Make at Home
Beat the summer heat with a comforting bowl of Dakgomtang, a classic Korean chicken soup, made easily at home. Using a pressure cooker not only deepens the flavor but also significantly reduces cooking time. This recipe lets you enjoy plenty of chicken drumsticks, wings, and other parts. Here’s how to make delicious Dakgomtang effortlessly.
Main Ingredients- 2 packs of chicken for stir-fry (approx. 1.2kg total)
- Green parts of scallions
- 1 Onion
- 10-15 cloves Whole garlic
- 1 tsp Whole peppercorns
- 1/2 White part of a scallion
- Salt (to taste)
Cooking Instructions
Step 1
Chicken packs for stir-fry are usually around 600g each, so two packs will give you a generous portion. With 4 drumsticks included, there’s extra enjoyment in picking the meat off. You can reserve the breast meat to make dishes like Chogye Guksu (cold chicken noodle soup) for another delicious meal.
Step 2
Rinse the chicken pieces thoroughly. Bring a pot of water to a rolling boil, add the rinsed chicken, and blanch for about 1-2 minutes. This step helps remove impurities and excess fat, so be sure to skim off any foam that rises to the surface.
Step 3
Remove the blanched chicken from the pot and rinse it again under cold running water. This process removes any remaining gamey odor and ensures a cleaner, more refined broth flavor.
Step 4
Place the cleaned chicken into the pressure cooker. Add the green parts of the scallions, whole garlic cloves, and whole peppercorns for aromatic depth. Pour in enough water to generously cover the chicken.
Step 5
Adding the whole onion enhances the chicken’s flavor, neutralizes any unpleasant smells, and imparts a subtle sweetness to the broth. Secure the lid of the pressure cooker. Once the pressure indicator rises, reduce the heat to medium-low and cook for about 3 minutes. (This is similar to the cooking time for rice.) Once the pressure has fully released and the indicator has lowered, carefully open the lid.
Step 6
Carefully remove the tender, cooked chicken. Discard the scallion greens, onion, garlic, and peppercorns used for flavoring the broth. Strain the clear chicken broth through a sieve. If you have time, chilling the broth in the refrigerator allows the fat to solidify on the surface, making it easy to skim off for an even clearer soup.
Step 7
Arrange the cooked chicken pieces (drumsticks, wings, etc.) attractively in a large serving bowl. Ladle the hot, clear chicken broth generously over the chicken. Garnish with plenty of chopped fresh scallions. Finally, season with salt to your liking for a perfectly balanced flavor. Instead of shredding the meat from a whole chicken, serving the parts whole makes it more enjoyable to pick at the meat. Making Dakgomtang at home is truly easy, isn’t it?
