Hearty and Flavorful Dakgomtang (Korean Chicken Soup)
Perfect for Cold Days! Comforting and Delicious Dakgomtang
The weather has suddenly turned chilly! To warm up our insides and enjoy a hearty breakfast, I’ve made Dakgomtang. This Korean chicken soup is perfect for a cold day, offering a comforting and satisfying meal.
Main Ingredients- 1 Whole Chicken (for Samgyetang, approx. 800g)
- 6-7 Bay Leaves
- 3-4 Slices of Fresh Ginger
- 3 Stalks of Scallions
- 20 Cloves of Garlic
- 1 tsp Whole Black Peppercorns
- 1 cup Cooking Wine (or Soju) – as a ginger wine substitute
Seasoning for Broth- 2 Small Chicken Stock Cubes
- 1 Tbsp Salt (adjust to taste)
- A pinch of Ground Black Pepper
- 2 Small Chicken Stock Cubes
- 1 Tbsp Salt (adjust to taste)
- A pinch of Ground Black Pepper
Cooking Instructions
Step 1
Let’s start preparing our Dakgomtang! Begin by cleaning the chicken. Take one whole chicken (about 800g, typically sold for Samgyetang). Trim off any excess skin and fatty parts from the tail and neck areas. Place the chicken in a pot and rinse it thoroughly with cold water. Discard this water. Then, add fresh cold water to cover the chicken completely. To help remove any gamey odor and add flavor, add 6-7 bay leaves, 3-4 slices of fresh ginger, 20 whole garlic cloves, and the white parts of 3 scallions cut into large pieces.
Step 2
Now, let’s add ingredients to enhance the chicken’s flavor. Pour in 1 cup of cooking wine (or Soju) and 1 teaspoon of whole black peppercorns. Bring the pot to a boil over high heat and let it simmer vigorously for 20 minutes. After 20 minutes, reduce the heat to medium-low and continue to simmer for another 20 minutes. A total cooking time of about 40 minutes should make the chicken tender and infuse the broth with a deep, rich flavor.
Step 3
While the broth is simmering, prepare the garnish. Finely chop about two of the scallions and set them aside. These will add a fresh, crisp element to the soup.
Step 4
Once the chicken is cooked through, carefully remove it from the pot. Let it cool slightly, then shred the meat from the bones into bite-sized pieces. Strain the chicken broth through a fine-mesh sieve or cheesecloth to get a clear, clean soup base. This step is crucial for achieving the signature clear and refined taste of Dakgomtang. Add the shredded chicken meat back into the strained broth.
Step 5
It’s time to season the broth. Add 2 chicken stock cubes to the pot and stir until they dissolve completely. This will add an extra layer of savory depth. Season with 1 tablespoon of salt, adjusting to your preference. Add a pinch of ground black pepper. Bring the soup back to a boil over high heat. As it boils, skim off any foam or excess oil that rises to the surface with a ladle. This will ensure a cleaner and more palatable broth.
Step 6
Continue to simmer the seasoned broth for another 5-6 minutes. Finally, add the chopped scallions you prepared earlier. Let it simmer for just a moment longer until the scallions are slightly tender. Your delicious Dakgomtang is now ready!
Step 7
Voila! Your Dakgomtang is complete, boasting a clean yet deeply savory broth and tender chicken. Enjoy this comforting soup with a bowl of hot rice on a chilly day. It’s a nutritious and satisfying meal that the whole family will love. Enjoy your homemade Dakgomtang!
