Hearty Korean Chicken Soup (Dakbaeksuk)
The Ultimate Summer Tonic: Dakbaeksuk with Chives – A Perfect Pairing!
The Korean term ‘Boknal’ (dog days of summer) uses the character ‘bok’ (伏), meaning to crouch or lie down, symbolizing how the autumn energy retreats under the intense summer heat. This explains why the heat often intensifies during these periods! During the dog days, a nourishing soup like Samgyetang is essential. Chicken and ginseng are warming ingredients that invigorate the body from the inside, helping to recover from the summer fatigue. I learned from my parents in Korea that the last day of the dog days, ‘Malbok,’ was approaching, so I decided to make Dakbaeksuk, a traditional restorative dish, in advance. The combination of tender chicken and fresh chives is incredibly delicious and healthy.
Dakbaeksuk Ingredients
- 2kg Chicken Quarters (thigh and drumstick attached)
- 100ml Cooking Wine or Mirin (approx. 1/2 paper cup)
- 1 Onion (whole)
- 4 Dried Jujubes (Daechu)
- 1 Whole Garlic Bulb (approx. 10-15 cloves)
- 1 Piece of Ginger (similar size to garlic clove)
- 20 Whole Peppercorns
- 3 Bay Leaves
- 2 Dried Ginseng Roots
- 4 Large Scallions (or Green Onions)
- 2 Bunches of Chives
- 4 Korean Green Chilies (optional, for a hint of spice)
- Salt (to taste)
Cooking Instructions
Step 1
Let’s start by preparing the chicken for a tender Dakbaeksuk. Use chicken quarters, which are the thigh and drumstick portion. To eliminate any gamey smell, thoroughly trim the tail end of the chicken.
Step 2
Remove any excess fat around the chicken. This step helps in achieving a clearer, less greasy broth.
Step 3
If you prefer, you can remove the chicken skin. However, leaving the skin on adds richness and flavor to the soup.
Step 4
Fill a large pot with enough water to fully submerge the chicken and bring it to a rolling boil. Once boiling, add the prepared chicken and continue to boil for another 10 minutes. This blanching process removes impurities and blood, effectively getting rid of any unwanted odors.
Step 5
Remove the blanched chicken from the pot and rinse it thoroughly under cold running water. This ensures any remaining scum or residue is washed away, contributing to a crystal-clear broth.
Step 6
Now, let’s begin simmering the Dakbaeksuk. Place the rinsed chicken quarters (2kg) and 3.6 liters of cold water (about 18 paper cups) into a clean pot. Bring it to a boil over high heat.
Step 7
Add 100ml of cooking wine or mirin (about 1/2 paper cup). This further helps to remove any remaining odors and adds a subtle depth of flavor.
Step 8
Add the aromatics and restorative ingredients: the whole onion, 4 dried jujubes, the whole garlic bulb, ginger (similar in size to the garlic), 20 whole peppercorns, 3 bay leaves, and 2 dried ginseng roots. Bring the soup back to a boil over high heat, then reduce the heat to medium, cover the pot, and let it simmer gently for about 40 minutes, or until the chicken is very tender.
Step 9
After simmering for 40 minutes, lift the lid to check the tenderness of the chicken.
Step 10
Add 4 large scallions (cut into large pieces) to the pot. These will infuse the broth with a fresh, savory aroma. Cover the pot again and simmer for another 20 minutes, allowing the scallions to impart their flavor.
Step 11
The chicken should now be incredibly tender, easily shredding apart when poked with a chopstick. It’s perfectly cooked when the meat easily separates from the bone.
Step 12
Your delicious Dakbaeksuk, with its clear, flavorful broth and melt-in-your-mouth chicken, is ready! Season with salt to your personal preference before serving.
Step 13
While the chicken is simmering, prepare your fresh accompaniments. I gathered some vibrant chives and spicy green chilies from my backyard garden. (And some ripe tomatoes and grapes came along for the harvest too!)
Step 14
Arrange a generous portion of fresh chives in a serving bowl. Carefully place the tender, cooked chicken pieces on top of the chives. Ladle the hot, clear broth over the chicken.
Step 15
For a touch of heat, finely mince the deseeded green chilies and sprinkle them as a garnish. You can also serve a side of ‘dadaegi’ (a spicy dipping sauce made with minced garlic and chili flakes) for an extra kick.
Step 16
When transferring the chicken to the bowl, be gentle to maintain its shape. It takes a little care to present the chicken attractively while keeping its form intact.
Step 17
When you pick up the chicken with chopsticks, the meat should slide off the bone effortlessly, indicating how perfectly tender it is.
Step 18
The melt-in-your-mouth chicken combined with the fresh, crisp chives creates a delightful textural and flavorful experience – a truly perfect pairing! Enjoy this nourishing and delicious Dakbaeksuk with chives, a meal that’s both satisfying and beneficial for your health.
