Heartwarming and Deep Flavored Chicken Soup (Dakgomtang) – Two Ways
How to Make Dakgomtang with Two Flavors: Basic Clear Soup and Spicy Seasoning Paste
Warm up your winter with this hearty and nutritious Dakgomtang, a traditional Korean chicken soup. Enjoy it in two delicious ways: the classic clear, deeply flavored broth, or with the added kick of a spicy seasoning paste for a different taste experience.
Basic Dakgomtang Ingredients- 1kg chicken drumsticks
- 1 Samgyetang ingredient tea bag (100g)
- 2-3 ginseng roots
- 1 large leek
- 1 onion
- 1 handful of whole garlic cloves (approx. 10-15)
- 1 handful of jujubes (approx. 10-15)
- 4 king oyster mushrooms
- Plenty of water (about 2/3 of the pot)
- Salt (for seasoning)
Dakgomtang Seasoning Paste Ingredients- 4 Tbsp red pepper flakes (gochugaru)
- 6 Tbsp Dakgomtang broth
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp chopped green onion
Optional Add-ins- Glass noodles (pre-soaked)
- 4 Tbsp red pepper flakes (gochugaru)
- 6 Tbsp Dakgomtang broth
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp chopped green onion
Optional Add-ins- Glass noodles (pre-soaked)
Cooking Instructions
Step 1
Start by preparing the chicken. If you have whole chicken for Baek숙 (Korean boiled chicken), that’s ideal, but chicken drumstick meat, which I had frozen, works wonderfully. Soak the chicken drumsticks in cold water for about 30 minutes to remove any blood. After soaking, rinse them under cold running water to wash away any impurities, and then pat them dry thoroughly with paper towels. This ensures a clean and clear broth.
Step 2
For a healthy and rich broth, we’ll add a Samgyetang ingredient tea bag. I’m also adding some dried ginseng from my freezer. In a large pot, combine the prepared chicken, the whole onion, king oyster mushrooms, leek, whole garlic cloves, and jujubes. Pour in enough water to generously cover all the ingredients – filling about two-thirds of the pot is a good guideline. Bring this mixture to a boil over high heat.
Step 3
Once the water reaches a rolling boil, use a spoon or ladle to carefully skim off any scum or impurities that rise to the surface. This step is crucial for achieving a clear and clean-tasting broth.
Step 4
After skimming, reduce the heat to medium and let it simmer for about 30 minutes. Then, lower the heat further to medium-low and continue to simmer for another hour. This slow, gentle cooking process allows the flavors to deepen and meld beautifully. Aim for a total simmering time of at least 1.5 to 2 hours for the best results.
Step 5
After simmering for about 1.5 hours, carefully remove the cooked chicken and mushrooms from the pot and set them aside to cool slightly. Keep the broth simmering gently over low heat.
Step 6
Continue to simmer the clear broth over low heat while the chicken and mushrooms cool. This gentle simmering helps to further concentrate the flavors of the broth.
Step 7
Once the chicken is cool enough to handle, shred the meat off the bones into bite-sized pieces. Tear the king oyster mushrooms into smaller, manageable pieces as well.
Step 8
Strain the broth through a fine-mesh sieve to remove all the herbs and vegetables used for flavoring. Return the strained, clear broth to the pot and add the shredded chicken and torn mushrooms. Let it simmer for a short while longer to combine the flavors. If you prefer a less oily soup, you can skim off any excess chicken fat from the surface at this point. Season the soup with salt to your taste. Alternatively, you can serve the salt on the side, allowing each person to season their bowl individually.
Step 9
Now, let’s make the spicy seasoning paste for a different flavor of Dakgomtang! In a small bowl, combine 4 tablespoons of red pepper flakes (gochugaru), 6 tablespoons of the Dakgomtang broth, 1 tablespoon of minced garlic, 2 tablespoons of soup soy sauce (guk-ganjang), and 1 tablespoon of finely chopped green onion. Mix everything together well until thoroughly combined.
Step 10
It’s best to let the prepared seasoning paste rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and deepen, resulting in a more delicious and smoother paste. Patience is rewarded here!
Step 11
Prepare your garnishes. Thinly slice some green onions and finely mince some garlic to sprinkle on top of your Dakgomtang. Feel free to add other preferred toppings as well.
Step 12
Chewy glass noodles are a wonderful addition to this warm, comforting soup! Soak the glass noodles in cold water for at least 30 minutes beforehand until they are pliable.
Step 13
There’s nothing quite like enjoying a steaming hot bowl of Dakgomtang served in an individual earthenware pot (ttukbaegi)! Place a portion of the pre-soaked glass noodles into the ttukbaegi, ladle in the hot Dakgomtang broth and chicken pieces, and bring it to a boil. Serve immediately and enjoy this soul-warming dish. You can also add cooked rice to the pot and eat it as a rice soup.
