Chef Im Sung-geun’s Deep and Rich Chicken Soup (Dak Gomtang)
A Nourishing Chicken Soup Recipe for the Changing Seasons, Perfect for Boosting Energy
Feeling the lingering chill of late winter despite the blooming flowers, I decided to make this nourishing chicken soup, a special recipe from Chef Im Sung-geun on the show ‘Al-To-Ran,’ for my husband who was feeling under the weather. Its clear, deep broth and tender chicken make it a perfect hearty dish for the whole family.
※ Al-To-Ran Special- Al-To-Ran
Seasonal Health Booster! Chicken Soup (Dak Gomtang)- 1 whole chicken (approx. 1kg)
- 1 bowl of rice
- A little green onion (for garnish)
▶ Ingredients for Rich Broth- 1 liter of water (for pressure cooker)
- 3 slices of radish (about 5cm thick)
- 1/2 onion
- 2 leaves of cabbage
- 1/2 green onion stalk
- 5 cloves of garlic
- 3 slices of ginger
- 2 dried red chilies
- 1-2 pieces of licorice root
- A small amount of herbal ingredients like Cudrania tricuspidata branches (optional)
- 1 whole chicken (approx. 1kg)
- 1 bowl of rice
- A little green onion (for garnish)
▶ Ingredients for Rich Broth- 1 liter of water (for pressure cooker)
- 3 slices of radish (about 5cm thick)
- 1/2 onion
- 2 leaves of cabbage
- 1/2 green onion stalk
- 5 cloves of garlic
- 3 slices of ginger
- 2 dried red chilies
- 1-2 pieces of licorice root
- A small amount of herbal ingredients like Cudrania tricuspidata branches (optional)
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the rich broth that will give the chicken soup its deep flavor. Gather radish, onion, cabbage, green onion, garlic, ginger, dried chilies, licorice root, and optional herbs like Cudrania tricuspidata branches. Place all these ingredients into a cheesecloth bag or a fine mesh sachet. This makes it easier to strain the broth clearly later on.
Step 2
Next, it’s time to prepare the chicken. Carefully remove any remaining small feathers from the neck area and trim off excess fat from the tail end. Rinse the inside of the chicken thoroughly under running water to remove any residual blood. Place the prepared chicken and 1 liter of water into a pressure cooker. Add the broth sachet (containing the vegetables and herbs) you prepared earlier. Secure the lid of the pressure cooker and cook over high heat for 10 minutes, then medium heat for 10 minutes, and finally low heat for 5 minutes. After turning off the heat, let it steam for another 5 minutes with the lid on to ensure the chicken becomes exceptionally tender.
Step 3
Once the pressure from the cooker has completely released, carefully open the lid. First, gently remove the broth sachet. Then, take out the cooked chicken and let it cool slightly.
Step 4
Now, it’s time to shred the chicken. It’s easier to debone and shred the chicken while it’s still warm. Carefully separate the meat from the bones and shred it into bite-sized pieces.
Step 5
Season the shredded chicken meat with a pinch of black pepper and salt. Gently toss to combine. This pre-seasoning ensures the soup is flavorful even before adding extra salt.
Step 6
Return the strained chicken broth to the pot. Season it with salt and pepper to your taste. It’s best to start with a little and adjust as needed. Bring the seasoned broth back to a boil.
Step 7
Now, let’s assemble the soup. Place a bowl of warm rice into a traditional Korean earthenware pot (ttukbaegi) or a deep serving bowl. Ladle about 4 large scoops of the hot, clear broth over the rice.
Step 8
Arrange the seasoned shredded chicken meat attractively over the rice. Sprinkle generously with finely chopped green onions as a garnish. (The ‘Al-To-Ran’ recipe sometimes suggests frying the chicken skin coated in potato starch, but you can skip this step for a simpler yet equally delicious version at home.)
Step 9
Finally, sprinkle some toasted sesame seeds over the top for an added nutty aroma. Your deep and rich chicken soup is now complete! Enjoy this warming and revitalizing dish to stay healthy during the changing seasons!
