Dak Gomtang, or Korean chicken rice soup, is a heartwarming and deeply flavorful dish perfect for a cozy evening or a comforting meal any time of year. Unlike its richer beef counterpart, Gomtang, this version boasts a lighter, brighter taste profile, thanks to the delicate chicken broth. The simple yet incredibly satisfying soup features tender chicken, perfectly cooked rice, and a subtle blend of spices, creating a balanced and nourishing experience. Its versatility allows for easy customization, making it adaptable to individual preferences. You can add vegetables, a soft-boiled egg, or even a sprinkle of kimchi for an extra kick.
This comforting classic is surprisingly easy to make at home, even for beginner cooks. Ready to experience the authentic taste of Dak Gomtang? Let's dive into the step-by-step process to create this delicious and soul-satisfying Korean soup.
Tools Needed
- Large pot
- Frying pan
- Knife
- Cutting board
- Kitchen gloves
- Two-peggy bowl (optional)
Ingredients
- Tangy Noodles (optional)
- Whole Chicken (approx. 800g or 2 lbs): 1
- Water: 3 liters
- Spring Onions: 2
- Onion: 1
- Garlic: 10 cloves
- Bay Leaves (optional): 2-3
- Gochugaru (Korean chili flakes, optional): 2 tablespoons
- Gochujang (Korean chili paste, optional): 2 teaspoons
- Sesame Oil: 1 tablespoon
- Black Pepper
- Salt: 1 tablespoon + extra for seasoning
- Cooked Rice: 1 cup
Step-by-Step Instructions
Step 1. Prepare the Chicken and Broth
- Trim excess fat and skin from the chicken, rinse the inside thoroughly to remove innards.
- Place the chicken in a large pot, add 3 liters of water, spring onions, onion, garlic, and bay leaves (if using).
- Bring to a boil over high heat for 30 minutes, then reduce to medium heat for 7 minutes.
- Remove the chicken and let it cool for 5-10 minutes. Shred the chicken, reserving some pieces for serving whole.
- Skim off excess oil from the broth if necessary.
- Return the leftover chicken bones to the pot, boil for 15 more minutes on high heat without the lid to reduce and concentrate the broth.
- Season the broth with 1 tablespoon of salt.
Step 2. Prepare the Chicken Garnish
- In a bowl, combine the shredded chicken with sesame oil and black pepper.
Step 3. Assemble the Soup
- Add the soaked noodles and cooked rice to the broth.
- Layer the shredded chicken and whole chicken pieces on top of the rice.
- Pour the broth over the chicken and rice. Top with green onions and black pepper. Heat until bubbling hot.
Step 4. Serve and Season
- Soak the tangy noodles in a large frying pan.
- Serve with salt, pepper, and optional spicy paste (made with gochugaru and gochujang).
Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe
Tips
- Use a whole chicken for maximum flavor from the bones.
- If you don't have bay leaves, skip them.
- The spicy paste is optional; adjust to your spice preference.
- Don't overcook the chicken; aim for tender, not dry, meat.
- Adding salt at the end allows guests to customize the seasoning.
Nutrition
- N/A
FAQs
1. Can I use bone-in or boneless chicken for Dak Gomtang?
Both work! Bone-in chicken will yield a richer broth, while boneless is quicker and easier to eat.
2. What can I do if my soup is too bland?
Add a pinch of salt, a dash of soy sauce, or a teaspoon of fish sauce to taste. A little gochujang (Korean chili paste) adds depth and a subtle spice.
3. Can I make this recipe ahead of time?
Yes! Dak Gomtang tastes even better the next day. Store leftovers in the refrigerator for up to 3 days.
Enjoy your homemade bowl of Dak Gomtang! This simple yet flavorful soup is a perfect representation of Korean culinary comfort. From its delicate broth to the tender chicken and fluffy rice, we hope you savor every spoonful.