Dak Gom-tang, Korean Chicken Soup Recipe
A healthy, garlicky, ginger-y Chicken Soup that's warm and cozy when it's cold AND surprisingly clean and refreshing when it's hot outside!
Servings: 4 servings
Calories: 665kcal
Ingredients
for Chicken Soup
- 1 3½-4 pound chicken
- 10 - 12 cloves garlic peeled and lightly smashed with the side of a chef's knife, ~ 1 small medium bulb
- 1 1-inch piece ginger peeled and sliced
- ½ medium white or yellow onion peeled and root end cut off
- 2 green onions cut into 2-inch long pieces
- optional: extra chicken bones for chicken soup stock
- 4 cups cooked rice
To Serve Korean Chicken Soup
- 3 green onions finely chopped to garnish
- flaky sea salt and coarse ground pepper option
- Spicy Korean Chili Paste Seasoning (ingredients below)
Instructions
Make Korean Chicken Soup ~ 2 hours, plus overnight if cooling chicken broth
- In a pot large enough for 1 3½-4 pound chicken plus water to completely cover it by at least 2 inches, place the chicken, 10 - 12 cloves garlic lightly smashed with the side of a knife, 1 1-inch piece ginger, ½ medium white or yellow onion, 2 green onions cut into 2-3 inch pieces, and 10-12 cups of water.
- Bring the contents of the pot to a rolling boil over high heat. Reduce the heat to medium-low, cover the pot with a lid, tilting it slightly to create a small vent for steam, and gently simmer for 50 minutes to 1 hour, until the chicken is completely cooked through, or until the chicken reached 165°F.
- Turn the heat off. Remove the chicken to a large plate or cutting board. You can do this with 2 very large spoons or spatulas, or tongs. Fish out the garlic, ginger, onion, and green onions from the pot and discard, leaving the chicken stock in the pot.
- When the chicken is cool enough to handle, pull the meat off the bones, discarding the skin. Remove the chicken meat to a separate plate or bowl, cover, and refrigerate.
- Place the bones back into the pot with the broth. If you have extra leftover bones in your freezer, this is a great time to add those, too! Turn on the heat to high and bring the pot to a rolling boil. Turn the heat back down to medium low, cover, and simmer the bones for an additional 30 minutes to 1 hour to enrich the broth with additional flavor.
- Turn off the heat. Strain the stock. Remove rendered fat by carefully skimming it off the surface with a large spoon, using a fat separator, or turbo-cooling the stock in an ice bath then refrigerating the stock overnight for the fat to harden.
Make Spicy Korean Chili Paste Seasoning ~ 1 minute
- Combine 4 tablespoons gochugaru, 2 cloves garlic minced, 1 tablespoon soy sauce, and 4 tablespoons chicken broth from the soup in a small bowl.
Serve Korean Chicken Soup ~ 2 minutes
- When ready to serve, bring the broth back to a boil to re-heat. Place 1 cup cooked rice in each serving bowl, add chicken pieces, and then ladle the hot broth on top.
- Serve with chopped scallions, salt and pepper, and optional Spicy Korean Chili Paste Seasoning so each person can season their individual bowl of Korean Chicken Soup to taste.
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Notes
Store leftover Korean Chicken Soup in an airtight container in the refrigerator for up to 2 days, or in the freezer for up to 3 months.
Nutrition information estimates are based on 1 serving, which is ¼ of the full recipe and includes both white and dark meat evenly divided among the bowls.
Nutrition
Serving: 1serving | Calories: 665kcal | Protein: 68.8g | Saturated Fat: 5.9g | Fiber: 0.7g