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
Scale
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.
