Rich and Milky Chicken Soup (Dak Gomtang)
A Wholesome and Hearty Milky Chicken Soup for the Whole Family
While thinking about a nourishing meal for my child, I decided to make Dak Gomtang, a classic Korean chicken soup simmered to milky perfection. Made with a whole chicken, this soup is not only delicious but also incredibly nourishing, making it perfect for boosting health and energy. It’s a comforting and satisfying dish that everyone in the family can enjoy.
Main Ingredients- 1 whole chicken (preferably a free-range or boiling chicken)
- 1 green onion (for garnish)
- 1-2 Korean chili peppers (optional, for adult servings)
Broth Ingredients- 1 sachet of broth ingredients (or dried anchovies, kelp, dried pollack)
- 1 green onion (for the broth, mainly the white part)
- 1 onion (washed thoroughly, with skin on)
- 10 cloves garlic (whole)
- 1 sachet of broth ingredients (or dried anchovies, kelp, dried pollack)
- 1 green onion (for the broth, mainly the white part)
- 1 onion (washed thoroughly, with skin on)
- 10 cloves garlic (whole)
Cooking Instructions
Step 1
First, it’s important to prepare the chicken thoroughly. Remove the fatty tail part of the chicken. Rinse the chicken under cold running water, gently rubbing it with a little bit of vinegar. This step helps to eliminate any gamey odor and ensures a cleaner tasting soup.
Step 2
In a large pot, add all the broth ingredients (broth sachet, green onion for broth, onion, and whole garlic cloves). Place the whole chicken into the pot. Cover with enough water to fully submerge the chicken. Bring to a boil over high heat for 10 minutes, then reduce the heat to medium-low and simmer for 30 to 40 minutes, or until the chicken is thoroughly cooked. You can check for doneness by piercing the thickest part of the thigh with a skewer; clear juices should run out.
Step 3
The first stage of simmering the chicken and aromatics is complete, resulting in a milky broth. Carefully remove the cooked chicken from the pot. Strain the broth through a fine-mesh sieve to get a clear liquid.
Step 4
Once the cooked chicken has cooled slightly, shred the meat from the bones. Keep the bones separate for later use. Shred the chicken meat into bite-sized pieces.
Step 5
Return the separated chicken bones to the strained broth. Bring the soup back to a simmer over medium-low heat and continue to cook for another 20 to 30 minutes. Simmering the bones further will extract more flavor and minerals, making the broth even richer and milkier.
Step 6
After simmering with the bones, the Dak Gomtang broth has become wonderfully rich and milky, almost like milk! Skim off any impurities that rise to the surface during simmering for an even cleaner taste.
Step 7
Now, add the shredded chicken meat back into the rich broth. If desired, you can add diced radish and cook until the radish becomes translucent. This step adds a refreshing sweetness to the soup. Your delicious Dak Gomtang is almost ready!
Step 8
For your baby’s meal, serve the shredded chicken and clear broth without any added seasoning in a cute baby plate. The tender chicken and light broth will provide a nutritious meal for your little one.
Step 9
For adult servings, place a bowl of rice in a traditional earthenware pot (ttukbaegi), ladle generous amounts of the milky broth and shredded chicken over it. Garnish with freshly chopped green onions. For a spicy kick, add sliced Korean chili peppers. This creates a hearty and satisfying meal! A dash of black pepper also enhances the flavor. 🙂
