Simple & Healthy Ginseng Chicken Soup (Dak Gomtang)
A Quick and Healthy Ginseng Chicken Soup (Dak Gomtang) Recipe, Perfect as a Lighter Alternative to Samgyetang for Chobok
Instead of a whole chicken, I bought a pack of pre-cut chicken meant for stir-frying. I also picked up a bag of Hwanggi (Astragalus root) from the supermarket. I added some frozen 6-year-old Korean ginseng, a few jujubes, and simmered everything with water for 30 minutes to create this simple Ginseng Chicken Soup, our family’s go-to dish for Chobok (the first of the three hottest days of summer).
Main Ingredients- 1kg stir-fry cut chicken (1 pack)
- 1 root Korean ginseng (Susam)
- 2 stalks dried Hwanggi (Astragalus root)
- 5 dried Jujubes
- 12 cups water (approx. 2.4L)
Cooking Instructions
Step 1
First, let’s prepare the dried Hwanggi (Astragalus root) to add depth to the chicken soup. I used about 2 stalks from a bag readily available at the supermarket. Rinse them thoroughly under running water and place them at the bottom of your pot.
Step 2
Take out one root of 6-year-old Korean ginseng that was stored frozen. Gently thaw it, then rinse it well to remove any soil. Slice it diagonally into about 1-2 cm thick pieces. The unique aroma and slightly bitter taste of the ginseng will add a sophisticated flavor to the chicken soup.
Step 3
Add the sliced ginseng and 5 rinsed jujubes to the pot. Jujubes provide a subtle sweetness and help to neutralize any gamey smell from the chicken.
Step 4
Now, pour in 12 cups (approximately 2.4 liters) of water into the pot. Cover it with a lid and get ready to bring it to a boil over high heat.
Step 5
Prepare the 1kg pack of pre-cut stir-fry chicken. Rinse the chicken pieces several times under cold running water to remove any blood. Trim off any loose skin or visible fatty bits. It’s also important to remove any blood clots found between the bones to ensure a clear and clean broth.
Step 6
With the 12 cups of water in the pot, place the lid on and set the heat to high. Wait until the water comes to a rolling boil throughout.
Step 7
Once the water is boiling vigorously, carefully add the prepared chicken pieces into the pot.
Step 8
Keep the heat on high after adding the chicken and let it boil for a short while. Skim off any impurities or foam that rise to the surface during this initial boil. This step is crucial for achieving a clear broth.
Step 9
After skimming off the foam, slightly open the lid of the pot and reduce the heat to medium. Let it simmer gently for 30 minutes, allowing the chicken and aromatics to infuse their flavors into the broth.
Step 10
After 30 minutes, a milky white and rich chicken soup broth is ready! Here’s a pro-tip: if you simmer it the day before and reheat it the next morning, the broth will become even richer and deeper in flavor. I actually made mine the day before.
Step 11
Ladle the finished chicken soup into serving bowls. Garnish generously with freshly chopped green onions, and season with salt and pepper to your liking. This makes for a hearty and satisfying meal, especially when served with a bowl of rice.
