Clear and Deep Flavored Authentic Dak Gomtang Recipe
The Ultimate Summer Health Food! Replenish Your Energy with Richly Stewed Dak Gomtang
In the scorching summer heat, there are many nourishing foods, but none quite compare to the healthfulness of chicken. Chicken is easily digestible and rich in protein, making it an excellent ingredient for restoring stamina. Dak Gomtang, in particular, is a delightful dish with its clear and refreshing broth that everyone can enjoy without feeling heavy. Learn how to recreate the deep and savory flavor of Dak Gomtang right in your own kitchen.
Dak Gomtang Ingredients (Serves 4)- 3 Whole Chickens (size 9)
- 15-20 Whole Garlic Cloves
- 6 Dried Jujubes (optional)
- 20 Black Peppercorns
- Green Onion (leaf parts)
- Astragalus Root (optional)
- 1 Tbsp Salt
Garnish Seasoning Ingredients- 2-3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Cheongyang Peppers (finely chopped)
- 1 Green Onion (finely chopped)
- Pepper to taste
- 2-3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Cheongyang Peppers (finely chopped)
- 1 Green Onion (finely chopped)
- Pepper to taste
Cooking Instructions
Step 1
Rinse the fresh whole chicken thoroughly under running water, both inside and out, to remove any impurities.
Step 2
Use kitchen scissors to trim the pointed tip of the wing. This helps prevent the broth from becoming cloudy and makes it easier to handle.
Step 3
The parts of the chicken that often cause a gamey smell are the fatty deposits around the tail and neck. While some recipes suggest using a knife to open the cavity and remove them, I find it easier to use scissors. I cut along the backbone from the tail upwards to remove the fat from both the neck and tail area. Afterward, carefully clean between the bones to remove any remaining blood or fat.
Step 4
For a clearer and lighter broth, it’s recommended to remove the chicken skin entirely. Removing the skin reduces excess fat, resulting in a cleaner, more delicate flavor.
Step 5
Place the prepared chicken pieces neatly into a large pot. Layering them can be beneficial.
Step 6
Add the whole garlic cloves (15-20), dried jujubes (6), and black peppercorns (about 20) to the pot along with the chicken. The jujubes will add a subtle sweetness to the broth.
Step 7
Cover the chicken with the green onion leaves and astragalus root (if using). Pour in just enough water to cover the chicken. Be careful not to add too much water, as it can dilute the flavor.
Step 8
Add 1 tablespoon of salt to the pot at this stage. You can adjust the seasoning later after tasting.
Step 9
Cover the pot tightly and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 40 minutes to 1 hour, or until the chicken is completely tender. To check for doneness, insert a skewer or fork into the thickest part of the chicken; clear juices should run out.
Step 10
Remove the cooked chicken from the pot. You can shred or chop the meat to serve. Set aside some meat for the garnish, and enjoy the rest with the delicious broth. (Optional: You can serve the shredded chicken meat and broth separately in a bowl for a beautiful presentation.)
Step 11
Keep the clear broth in the pot. With the backbone and astragalus root still in the broth, continue to simmer over medium-low heat for another 20 minutes. This step helps to extract even more deep flavor from the chicken bones, creating a richer Dak Gomtang base.
Step 12
Prepare the garnish by shredding or finely chopping the reserved chicken meat. In a separate bowl, combine 2 tablespoons of gochugaru, 1 tablespoon of minced garlic, 2 finely chopped Cheongyang peppers, 1 finely chopped green onion, and pepper to your liking. Mix everything well until evenly coated to create a flavorful garnish.
Step 13
Ladle the hot Dak Gomtang broth into serving bowls. Top generously with the prepared spicy chicken garnish. Your homemade Dak Gomtang, rivaling that of any restaurant, is now complete! Enjoy your meal!
