If you’re longing for a bowl of comfort that warms your soul and fills your kitchen with irresistible aroma, this Dak Gomtang Recipe is exactly what you need. Dak Gomtang is a traditional Korean chicken soup known for its clear, savory broth and tender shredded chicken that bring a perfect balance of simplicity and deep flavor. Each sip feels like a cozy hug, making it a beloved dish to enjoy any time you’re craving wholesome nourishment with a subtle, authentic taste.
Ingredients You’ll Need
The beauty of this Dak Gomtang Recipe lies in its simplicity, with just a few essential ingredients that work together to create a delicately rich and satisfying broth. Every component adds something special—from the aromatic garlic and onion to the fresh green onions that brighten the flavor.
- Whole chicken (3-4 pounds): The star of the dish, providing rich flavor and tender meat when simmered slowly.
- Water (12 cups): The base for the clear broth that gently extracts the chicken’s essence.
- Garlic cloves (6, peeled): Adds deep aromatic warmth to the broth without overpowering.
- Medium onion (1, peeled and halved): Contributes natural sweetness and depth to the soup.
- Green onions (2, white parts only): Infuses a mild oniony fragrance that’s classic in Korean soups.
- Kosher salt (1 teaspoon, plus more to taste): Balances and enhances the flavors beautifully.
- Black pepper (1 teaspoon): Adds a subtle kick to complement the gentle broth.
- Cooked white rice: Perfect for serving, transforming the soup into a hearty meal.
- Chopped green onions (for garnish): Offers freshness and a pop of color.
- Toasted sesame seeds (optional): Adds a lovely nutty crunch that’s a delightful finishing touch.
- Soy sauce or kimchi (optional, for serving): Great for adding extra flavor contrast and a traditional Korean flair.
How to Make Dak Gomtang Recipe
Step 1: Preparing the Chicken and Broth
Begin by rinsing the whole chicken thoroughly and trimming away any excess fat to keep the broth clean and light. Place the chicken in a large stockpot along with the water, garlic, onion, and white parts of the green onions. Bring the pot to a rolling boil over high heat, then reduce it to a gentle simmer. Let it cook uncovered for about 1.5 to 2 hours, occasionally skimming off the foam that rises to ensure the broth stays clear and pure. This slow simmer will extract all the natural goodness from the chicken and aromatics.
Step 2: Straining and Seasoning the Broth
Once the chicken is beautifully tender, carefully remove it from the pot and set it aside to cool. Strain the broth through a fine mesh sieve to remove all the solids, leaving only that luscious, clear liquid. Now, season your broth with kosher salt and black pepper to taste, adjusting the flavors to your liking. This step is key to balancing the natural flavors and creating that classic Dak Gomtang taste.
Step 3: Shredding the Chicken
When the chicken has cooled enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. The result is tender, juicy chicken perfect for nesting atop a bowl of rice and soaking up the flavorful broth.
Step 4: Assembling the Dish
To serve, place a scoop of warm cooked rice into each bowl. Layer the shredded chicken over the rice, then ladle the hot broth generously on top. Finally, garnish with chopped green onions and, if you like, a sprinkle of toasted sesame seeds. If you want to elevate the experience, serve with soy sauce or kimchi on the side for added zest and texture.
How to Serve Dak Gomtang Recipe
Garnishes
Simple garnishes like fresh green onions bring brightness and a touch of color to your bowl. Toasted sesame seeds add a subtle nutty aroma and delightful texture that perfectly complements the silky broth. These finishing touches make your Dak Gomtang feel extra special.
Side Dishes
Classic Korean side dishes such as kimchi or pickled radishes provide a burst of tangy heat and crunch, balancing the gentle mildness of the soup. A few slices of soy sauce-marinated eggs or a small serving of steamed vegetables can also round out your meal beautifully.
Creative Ways to Present
Try serving Dak Gomtang in individual stone bowls to keep the soup piping hot longer and add an authentic Korean touch. For a comforting twist, mix glass noodles or thinly sliced zucchini into the soup before serving for extra heartiness. Don’t be afraid to experiment with colorful garnishes or arrange the shredded chicken neatly for an inviting presentation that’s as delicious to see as to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Dak Gomtang can be stored in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making leftovers even more comforting. Just be sure to skim off any solidified fat on the surface before reheating if desired.
Freezing
To enjoy Dak Gomtang at your convenience, freeze the broth and shredded chicken separately in freezer-safe containers. This method helps maintain the best texture and flavor. When you’re ready, thaw overnight in the refrigerator and reheat gently on the stove.
Reheating
Reheat the broth slowly over medium-low heat to preserve its clarity and taste. Add the shredded chicken only once the broth is hot to ensure it stays tender and moist. If serving with rice, heat the rice separately and assemble your bowl fresh for the best experience.
FAQs
Can I use chicken parts instead of a whole chicken for the Dak Gomtang Recipe?
Absolutely! While a whole chicken gives the richest broth, using chicken thighs or drumsticks works perfectly well and can reduce cooking time slightly. Just ensure you have enough bones and skin for flavor.
Is Dak Gomtang spicy?
No, Dak Gomtang is traditionally a mild and soothing soup without any spiciness. However, you can add kimchi or spicy condiments on the side if you enjoy some heat with your meal.
Can I make Dak Gomtang in a slow cooker?
Definitely! Cooking on low for 6-8 hours in a slow cooker will still yield tender chicken and a flavorful broth. Just follow the same ingredient proportions and seasoning towards the end.
What can I add to Dak Gomtang to make it more filling?
Consider adding glass noodles, sliced zucchini, or even thinly sliced mushrooms during the simmering process to bulk up the soup and introduce new textures while keeping it healthy.
How do I keep the broth clear and not cloudy?
Skimming off foam and scum as the soup simmers is crucial for clarity. Also, avoid stirring vigorously to prevent fats and impurities from mixing back into the broth, keeping it beautifully clear.
Final Thoughts
I truly hope you give this Dak Gomtang Recipe a place in your cooking routine—it’s a bowl of heartwarming simplicity that feels like a little celebration of Korean cuisine every time you make it. With its clear broth and tender chicken, it nourishes both body and soul in the most enjoyable way. Trust me, once you try this recipe, it will become your go-to comfort food to share with family and friends.
Print
Dak Gomtang Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free
Description
Dak Gomtang is a traditional Korean chicken soup featuring a clear, flavorful broth made by simmering whole chicken with aromatics. This comforting dish is served with shredded chicken and rice, garnished with green onions and toasted sesame seeds for added texture and aroma. Perfect as a nourishing main course, Dak Gomtang is celebrated for its simplicity and soothing qualities.
Ingredients
Chicken and Broth
- 1 whole chicken (about 3–4 pounds), cleaned and cut into pieces
- 12 cups water
- 6 cloves garlic, peeled
- 1 medium onion, peeled and halved
- 2 green onions, white parts only
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon black pepper
For Serving
- Cooked white rice
- Chopped green onions, for garnish
- Toasted sesame seeds, for garnish (optional)
- Soy sauce or kimchi, for serving (optional)
Instructions
- Prepare the chicken: Rinse the whole chicken thoroughly and trim off any excess fat to ensure a clean broth and better texture.
- Combine ingredients in pot: In a large stockpot, place the chicken pieces along with 12 cups of water, peeled garlic cloves, halved onion, and the white parts of green onions.
- Boil and simmer: Bring the mixture to a rolling boil over high heat. Once boiling, reduce heat to maintain a gentle simmer. Cook uncovered for 1.5 to 2 hours, occasionally skimming off any foam or impurities that rise to the surface to keep the broth clear.
- Remove and cool chicken: When the chicken is tender and fully cooked, remove it from the pot and set aside to cool enough to handle comfortably.
- Strain the broth: Pass the remaining liquid through a fine mesh sieve to remove solids like garlic, onion, and green onion stalks, leaving a clear chicken broth. Discard the solids.
- Season the broth: Season the strained broth with kosher salt and black pepper to taste, adjusting flavors as desired.
- Shred the chicken: Once cooled, shred the chicken meat into bite-sized pieces, removing and discarding the skin and bones.
- Assemble and serve: Place a scoop of cooked white rice in a serving bowl, top with shredded chicken, then ladle the hot broth over the top. Garnish with chopped green onions and toasted sesame seeds if desired. Serve alongside soy sauce or kimchi for added flavor.
Notes
- You can refrigerate the broth overnight and skim off the solidified fat on top before reheating for a leaner soup.
- For a richer and more gelatinous broth, simmer longer or add chicken feet or extra bones during cooking.
- To make the dish heartier, consider adding glass noodles or sliced zucchini when serving or during the last stages of simmering.
