Dakgomtang Korean Whole Chicken Soup (Print version)
Delicate Korean whole chicken soup simmered with garlic, ginger, and green onions for a nourishing gluten-free meal.
# What you'll need:
→ Poultry
01 - 1 whole chicken (3-3.5 lbs), 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, 4 finely sliced
05 - 1-inch piece fresh ginger, sliced
06 - 1 small daikon radish, cut into large chunks
→ Seasoning
07 - 2 tsp sea salt, divided
08 - 1/2 tsp freshly ground black pepper
→ Garnish & Dipping Sauce
09 - 2 tbsp soy sauce
10 - 1 tbsp rice vinegar
11 - 1 tsp sesame oil
12 - 1 tsp toasted sesame seeds
13 - 1 green onion, finely sliced
14 - Pinch of chili flakes
# How to make it:
01 - Rinse the chicken thoroughly under cold water. Place in a large stockpot and cover with 12 cups (3 quarts) cold water.
02 - Add the halved onion, garlic cloves, sliced ginger, 2 whole green onions, and daikon radish chunks. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
03 - Reduce heat to low, cover partially, and maintain a gentle simmer for 1 hour until the chicken is cooked through and broth is fragrant.
04 - Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh sieve, discarding the cooked vegetables and aromatics. Return the clear broth to the pot.
05 - Shred the cooled chicken meat into bite-sized pieces, discarding skin and bones. Return the shredded chicken to the broth. Season with 1-1.5 teaspoons salt and black pepper, adjusting to taste.
06 - Simmer the soup gently for another 10 minutes to allow flavors to meld together.
07 - In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, toasted sesame seeds, finely sliced green onion, and chili flakes until well combined.
08 - Ladle hot soup into serving bowls and top with remaining sliced green onions. Serve immediately with the dipping sauce on the side.
# Expert suggestions:
01 -
- The broth is remarkably clear yet deeply flavorful without any heavy seasonings or artificial additives
- Its one of those rare soups that feels healing and nourishing while still being incredibly satisfying to eat
02 -
- Skimming the foam in the first 10 minutes is what gives you that crystal clear restaurant quality broth
- Letting the chicken cool slightly before shredding makes it much easier to handle and yields nicer pieces
03 -
- If you have time simmer the broth for 2 hours instead of 1 for an incredibly rich and restaurant quality result
- The dipping sauce is optional but I honestly think it transforms the entire experience so don't skip it