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Simple Korean Dak Gomtang Recipe

Simple Korean Dak Gomtang (Chicken Soup) Recipe - Cozy, Clear, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 whole chicken (3–4 pounds), or 2–3 pounds bone-in chicken parts (legs, thighs, wings)
  • 1 large onion, halved (leave skin on for color, optional)
  • 6–8 cloves garlic, smashed
  • 2-inch piece ginger, sliced (optional but recommended)
  • 3–4 scallions (white parts for broth, green parts for garnish)
  • 8–10 cups water (enough to fully cover chicken)
  • 1 tablespoon kosher salt (for seasoning broth to taste)
  • Freshly ground black pepper, to taste
  • Cooked white rice (short-grain preferred), for serving
  • Sesame oil, for finishing (optional)
  • Guk-ganjang (Korean soup soy sauce) or light soy sauce, to taste (optional)

Instructions
 

  • Prep the chicken. Rinse the chicken under cold water and remove any excess fat or giblets. Pat it dry. If using parts, keep them bone-in for the best flavor and body in the broth.
  • Build the base. Place the chicken in a large pot with onion, garlic, ginger, and the white parts of the scallions. Add enough water to cover by about an inch.
  • Bring to a gentle boil. Heat over medium-high until it starts to bubble. Skim off any foam that rises to the surface. This helps keep the broth clean-tasting.
  • Simmer low and slow. Reduce to a gentle simmer, cover partially, and cook for 60–90 minutes. The meat should be very tender and the broth slightly cloudy from the collagen.
  • Remove and shred the chicken. Carefully lift the chicken out and let it cool slightly. Shred the meat into bite-size pieces, discarding skin and bones. Keep it simple—no need to over-season here.
  • Strain the broth. Pour the broth through a fine-mesh strainer into a clean pot. Discard the solids. Return the clear broth to the stove.
  • Season thoughtfully. Add the shredded chicken back to the pot. Season with salt and a few grinds of black pepper. If you like a touch more savoriness, stir in a splash of guk-ganjang or light soy sauce.
  • Garnish and serve. Ladle the soup into bowls over a scoop of hot rice. Top with sliced scallion greens and a few drops of sesame oil. Let each person add extra salt and pepper to taste.