Dakgomtang Korean Chicken Soup (Printable Version)
Healing Korean-style whole chicken broth with aromatic vegetables, served with savory dipping sauce
# Ingredient List:
→ Poultry
01 - 1 whole chicken, approximately 3–3.5 pounds, cleaned with giblets removed
→ Vegetables & Aromatics
02 - 1 medium onion, peeled and halved
03 - 10 cloves garlic, peeled
04 - 6 green onions, 2 left whole and 4 finely sliced
05 - 1-inch piece of fresh ginger, sliced
06 - 1 small daikon radish, cut into large chunks
→ Seasoning
07 - 2 teaspoons sea salt, divided
08 - ½ teaspoon freshly ground black pepper
→ Garnish & Dipping Sauce
09 - 2 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon toasted sesame seeds
13 - 1 green onion, finely sliced
14 - Pinch of chili flakes
# Step-by-Step Instructions:
01 - Rinse the whole chicken thoroughly under cold running water. Place the chicken in a large stockpot and cover with 12 cups cold water.
02 - Add the halved onion, peeled garlic cloves, sliced ginger, 2 whole green onions, and daikon radish chunks to the pot. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
03 - Reduce heat to low, cover partially with a lid, and maintain a gentle simmer for 1 hour until the chicken is cooked through and tender.
04 - Carefully remove the chicken from the pot and set aside to cool slightly. Pour the broth through a fine mesh sieve to discard the cooked vegetables and aromatics. Return the clear broth to the pot.
05 - Remove the meat from the cooled chicken bones, shredding it into bite-sized pieces. Discard the skin and bones. Return the shredded chicken meat to the strained broth.
06 - Season the soup with 1 to 1½ teaspoons salt and black pepper, adjusting to taste. Simmer gently for an additional 10 minutes to allow flavors to meld.
07 - In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, finely sliced green onion, and chili flakes until well combined.
08 - Ladle the hot soup into serving bowls and garnish with the remaining sliced green onions. Serve immediately with the dipping sauce on the side.
# Tips from hearthlykitchen:
01 -
- This soup proves that the most healing foods are often the simplest ones
- The clear, nourishing broth feels like a warm embrace on the coldest days
02 -
- Skimming the foam thoroughly is the difference between cloudy and crystal clear broth
- Letting the chicken cool slightly makes shredding much easier and prevents burnt fingers
03 -
- If you cannot find daikon, regular radish works though the flavor will be slightly sharper
- Simmering for two hours instead of one creates an incredibly rich broth worth the extra time