Nourishing and Flavorful Dakbaeksuk (Korean Chicken Soup) Recipe
Mastering the Art of Delicious Dakbaeksuk: A Hearty Korean Nourishment Dish
When thinking of ultimate Korean health food, Samgyetang and Dakbaeksuk immediately come to mind! This recipe elevates traditional Dakbaeksuk by incorporating plenty of sweet, dried chestnuts. The subtle sweetness of the chestnuts infuses the chicken, creating a naturally sweet and savory broth that is truly delicious and comforting. Enjoy the tender chicken and sticky glutinous rice!
Ingredients- 2 whole chickens
- Glutinous rice (sweet rice)
- Korean ginseng (red ginseng or fresh ginseng)
- Garlic cloves
- Dried jujubes
- Ginkgo nuts
- Dried chestnuts
Cooking Instructions
Step 1
Begin by preparing the ingredients that will enhance the flavor of your Dakbaeksuk. Rinse the dried jujubes, whole garlic cloves, ginkgo nuts, and dried chestnuts thoroughly under running water to remove any impurities. Pay special attention to washing the dried jujubes, as they can accumulate dust.
Step 2
Next, prepare the Korean ginseng (red ginseng or fresh ginseng) which will add vital energy to the chicken. If you don’t have red ginseng, fresh ginseng works just as well. If the ginseng root is thick, you can cut it in half.
Step 3
Now, it’s time to prepare the chickens. Wash the chickens thoroughly, both inside and out. It’s crucial to remove the excess fat and any residual internal matter from the tail area (often called the ‘kkongkko’), as these can cause an unpleasant odor. After cleaning, soak the chickens in cold water for about 30 minutes to remove any blood, which helps reduce any gamey taste in the chicken meat.
Step 4
Spread the rinsed glutinous rice evenly across the bottom of a pressure cooker. The glutinous rice will thicken the broth as it cooks and contribute to a satisfying meal alongside the chicken. Once the rice is in place, carefully place the blood-rinsed chickens on top of the rice.
Step 5
Arrange the prepared ingredients around the chickens. Distribute the dried jujubes, ginseng, ginkgo nuts, garlic cloves, and dried chestnuts evenly. Finally, add enough cold water to cover about 90% of the ingredients. Be mindful not to add too much water, as it can dilute the broth’s flavor. Aim for a rich, concentrated taste.
Step 6
Secure the lid of the pressure cooker and place it over high heat. Once the cooker begins to whistle, reduce the heat to medium-low and continue to cook for 15-20 minutes. During this time, the chicken, chestnuts, and glutinous rice will become wonderfully tender. After the whistle sounds and you turn off the heat, let the soup rest (steam) for 10 minutes. This resting period allows the chicken to become even more moist and tender.
Step 7
When the cooking and resting time is complete, open the lid to reveal your steaming, appetizing Dakbaeksuk. The chicken should be perfectly tender, and the chestnuts and glutinous rice will be ready to offer their delightful flavors.
Step 8
Carve the tender chicken into serving pieces and arrange it attractively in a bowl. Your hearty and nutritious Dakbaeksuk is now ready to be enjoyed! Serve with salt, pepper, or your favorite Korean side dishes like kimchi for an even more delightful experience.
