Deep and Rich Chicken Soup (Dak-tang) for Seasonal Wellness
Essential for Family Wellness! Dak-tang Recipe with a Deep, Savory Broth (Kim Jin-ok’s Cooking)
Hello everyone, this is Kim Jin-ok. It’s been a while! Although the days are still warm, the mornings and evenings have become cooler. Today, I’m introducing a nourishing chicken soup, perfect for boosting your health during this transitional season. Dak-tang is a hot pot dish where pieces of chicken are simmered like Baek숙 (a clear chicken broth stew) and then served with mushrooms, chives, green onions, and potatoes. It’s an excellent dish for entertaining guests and highly recommended for keeping your family healthy during the changing seasons! Let’s make a wonderful Dak-tang at home with Kim Jin-ok’s Cooking. (Serves 4)
**Ingredients:** 1 chicken (cut into pieces, approx. 1kg), 1 large green onion, 1/2 onion, 1 astragalus root (or a commercial chicken soup pack), 1 Tbsp whole peppercorns, 15 whole garlic cloves, 1 anchovy-kelp broth pack, soy sauce (guk-ganjang), pepper, salt.
**Additional Ingredients for the Hot Pot:** 2 potatoes, 1/2 large green onion, 1 handful of oyster mushrooms, 1 handful of chives.
**Dipping Sauce (Dadaegi):** 5 Tbsp chicken broth, 2 Tbsp minced green onion, 1 Tbsp red pepper flakes (gochugaru), 1/2 Tbsp minced garlic, 1 Tbsp soy sauce (guk-ganjang), a pinch of pepper.
*Measurements are based on a Korean rice spoon (T).
*Tear the oyster mushrooms into large pieces for the hot pot.
*Cut the chives and green onion into large pieces.
*When adding to the hot pot, adjust seasoning with soy sauce, salt, and pepper to your preference.
Main Ingredients- 1 chicken, cut into pieces (approx. 1kg)
- 1 large green onion
- 1/2 onion
- 1 astragalus root
- 1 Tbsp whole peppercorns
- 15 whole garlic cloves
- 1 anchovy-kelp broth pack
- Soy sauce (guk-ganjang)
- Salt
- Pepper
Hot Pot Additions- 2 potatoes
- 1/2 large green onion
- 1 handful oyster mushrooms
- 1 handful chives
Dipping Sauce (Dadaegi)- 5 Tbsp chicken broth
- 2 Tbsp minced green onion
- 1 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce (guk-ganjang)
- A pinch of pepper
- 2 potatoes
- 1/2 large green onion
- 1 handful oyster mushrooms
- 1 handful chives
Dipping Sauce (Dadaegi)- 5 Tbsp chicken broth
- 2 Tbsp minced green onion
- 1 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce (guk-ganjang)
- A pinch of pepper
Cooking Instructions
Step 1
First, place the cut chicken pieces in boiling water and blanch for about 1 minute. This step helps remove impurities and any gamey odors, ensuring a cleaner broth. After blanching, rinse the chicken thoroughly under cold running water and drain it well in a sieve.
Step 2
Now, let’s prepare the chicken broth. In a pot, add the drained chicken. Then, add the large-cut green onion (1 stalk), the half onion (washed with the peel on for added flavor and color), 1 Tbsp of whole peppercorns, 15 whole garlic cloves, and 1 astragalus root. For extra depth, add 1 anchovy-kelp broth pack. Pour in 3200ml of water. Cover the pot, bring it to a boil over high heat, then reduce the heat to medium-low and simmer for 25 minutes to extract the chicken broth. Tip: For an even richer flavor, you can make your own anchovy and kelp broth instead of using a pack.
Step 3
After simmering for 25 minutes, separate the chicken and the broth using a sieve. If you have time, letting the broth cool down and then skimming off the excess fat from the surface will result in a cleaner, less greasy soup.
Step 4
While the broth is cooling, prepare the potatoes for the hot pot. Peel and slice 2 potatoes into 1cm thick rounds. Soak them in cold water to remove excess starch; this prevents the soup from becoming cloudy.
Step 5
In a separate bowl, combine 5 Tbsp of the chicken broth with 2 Tbsp of minced green onion, 1 Tbsp of red pepper flakes (gochugaru), 1/2 Tbsp of minced garlic, 1 Tbsp of soy sauce (guk-ganjang), and a pinch of pepper. Mix well to create a flavorful dipping sauce (dadaegi) to enjoy with the Dak-tang.
Step 6
It’s time to assemble and cook the hot pot! Place the simmered chicken pieces into the hot pot. Add the prepared potato slices. Pour in the skimmed chicken broth. Turn the heat to high and bring it to a boil, then reduce to medium heat and cook for about 5 minutes, or until the potatoes are partially tender. Once the potatoes are almost cooked, season the broth with soy sauce (guk-ganjang), pepper, and salt to your liking. Finally, arrange the oyster mushrooms, chives, and large-cut green onion on top. Continue to simmer until all the ingredients are fully cooked and tender. Enjoy this hearty and nourishing meal! Tip: For an even more satisfying meal, consider adding some kalguksu noodles or ramen noodles towards the end of cooking.
