Clear and Light Dak Gomtang (Chicken Soup)
A light and nourishing chicken soup simmered clear with plenty of large green onion and garlic to remove any gaminess.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This soup simmers a young chicken with large green onion, garlic, and whole black peppercorns to create a clear, deep flavor. Adding salt at the start seasons both the broth and the chicken meat, and pairing it with a spicy salted fermented shrimp sauce makes for a hearty soup with rice.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chicken1 whole, 500 g (young chicken)
- Large green onion (daepa)1 stalk
- Peeled garlic10 cloves
- Whole black peppercorns1 tbsp
- Water10 cups
- Salt1/2 tbsp
Seasoning sauce
- Gochugaru (Korean chili flakes)1 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Minced garlic1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Remove the tail and fatty parts, then rinse under running water while running your fingers along the bones to clear away any clotted blood.
- I omitted the onion and added plenty of large green onion, but if you want to include onion, prepare about 1/2 of one.
Steps
Prepare the ingredients
1 small young chicken is plenty for 2 people.
Remove the tail and fatty parts, then wash thoroughly while scraping away clotted blood between the bones with your hands.
For boiling the chicken, large green onion, peeled garlic, and whole black peppercorns are plenty to remove any gamey odor and give the broth good flavor.
I omitted onion and used plenty of large green onion, but if you want to add onion, prepare about 1/2.
Thinly slice some large green onion to use as a garnish, as it adds a wonderful fresh aroma and flavor.
Make the dak gomtang
Add the chicken and all the simmering aromatics to a pot, then pour in 10 cups of water and add 1/2 tbsp of salt.
Adding a little salt when simmering seasons both the chicken and the broth, making everything much more delicious.
Once it starts boiling vigorously over high heat, skim off the foam and any rising fat.
Since the chicken is small, I simmered it gently over medium-low heat for about 20 minutes. If using a larger chicken, simmer thoroughly for around 30 minutes.
Skim off the fat frequently while it cooks.
Simmering it thoroughly makes the chicken tender and yields a rich, flavorful broth infused with all the ingredients.
Strain the broth through a sieve to catch just the clear liquid.
Separate the chicken meat from the bones.
Finish the dak gomtang
Place warm rice in an earthen pot or bowl, pour the hot chicken broth over it, and top with a good portion of the shredded chicken meat.
Finish by topping with large green onion, black pepper, and the seasoning sauce.
Ppunwife's tips
- Adding a little salt when simmering seasons both the chicken and the broth, making everything much more delicious.
- Since the chicken is small, I simmered it gently over medium-low heat for about 20 minutes. If using a larger chicken, simmer thoroughly for around 30 minutes.
- Skim off the fat frequently while it cooks.
FAQ
How do I prep the chicken to remove blood and gaminess?
Cut off the tail and fatty areas, then rinse thoroughly under running water while scraping out any clotted blood trapped along the bones.
Does the simmering time vary depending on the size of the chicken?
A small young chicken needs only about 20 minutes over medium-low heat, while a larger chicken should be simmered thoroughly for around 30 minutes.
Can I add onion to the broth?
You can leave out the onion and use just large green onion, but if you prefer, you can add about half an onion.
How can I serve this to someone who cannot eat spicy food?
Skip the chili flake seasoning sauce and simply season with a little salt, making it mild and gentle enough for children and seniors to enjoy.
