Dak Gomtang (Korean Chicken Soup)
Dak Gomtang (Korean Chicken Soup)
Ingredients
For the Soup
- 1 1/3 pounds chicken leg, whole, bone-in, skin on
- 7 garlic cloves
- 4 pieces ginger, sliced
- 2/3 medium onion, chopped into large chunks
- 7 green onions, chopped into small rounds
- 2/3 teaspoon peppercorn
- to taste salt
- to taste pepper
- as needed water, to cover chicken and fill pot 3/4 full
For the Dipping Sauce
- 1 1/3 tablespoons jalapenos, diced
- 6 2/3 tablespoons soy sauce
- 1 1/3 tablespoons honey
- 2 2/3 tablespoons water
For Serving
- 2 cups cooked rice
Instructions
- 1
Prepare the vegetables: Chop the green onions into small rounds and the onion into larger chunks.
⏱️ 5 min
- 2
In a large pot, combine the garlic cloves, sliced ginger, chopped onion, chopped green onions, and peppercorns. Season with salt and pepper to taste.
⏱️ 2 min - 3
Add enough water to the pot to fill it approximately 3/4 of its capacity. Place the pot on high heat and bring the water to a rolling boil.
⏱️ 8 min
- 4
Once the water is boiling, carefully add the whole chicken legs to the pot. Reduce heat slightly to maintain a strong simmer and boil for 30 to 50 minutes, or until the chicken is fully cooked through and tender.
⏱️ 50 min
- 5
While the chicken is cooking, prepare the dipping sauce. In a small bowl, combine the diced jalapenos, soy sauce, honey, and water. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 6
Once the chicken is cooked, carefully remove it from the soup and place it in a separate bowl. Allow it to cool slightly, then use a fork to shred the chicken meat from the bones.
⏱️ 5 min
- 7
Strain the soup from the pot through a fine-mesh sieve into a clean bowl or back into the pot, discarding the solids (garlic, ginger, onion, peppercorns, and any impurities) to achieve a clear broth.
⏱️ 3 min
- 8
To serve, place 1/2 cup of cooked rice into individual serving bowls. Ladle the clear soup over the rice. Top with a generous portion of the shredded chicken.
⏱️ 2 min
- 9
Garnish each bowl with additional chopped green onions, if desired. Serve immediately with the prepared dipping sauce on the side for the shredded chicken.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dak Gomtang (Korean Chicken Soup)
For the Soup
- 1 1/3 pounds chicken leg, whole, bone-in, skin on
- 7 garlic cloves
- 4 pieces ginger, sliced
- 2/3 medium onion, chopped into large chunks
- 7 green onions, chopped into small rounds
- 2/3 teaspoon peppercorn
- to taste salt
- to taste pepper
- as needed water, to cover chicken and fill pot 3/4 full
For the Dipping Sauce
- 1 1/3 tablespoons jalapenos, diced
- 6 2/3 tablespoons soy sauce
- 1 1/3 tablespoons honey
- 2 2/3 tablespoons water
For Serving
- 2 cups cooked rice
Instructions
- 1
Prepare the vegetables: Chop the green onions into small rounds and the onion into larger chunks.
⏱️ 5 min - 2
In a large pot, combine the garlic cloves, sliced ginger, chopped onion, chopped green onions, and peppercorns. Season with salt and pepper to taste.
⏱️ 2 min - 3
Add enough water to the pot to fill it approximately 3/4 of its capacity. Place the pot on high heat and bring the water to a rolling boil.
⏱️ 8 min - 4
Once the water is boiling, carefully add the whole chicken legs to the pot. Reduce heat slightly to maintain a strong simmer and boil for 30 to 50 minutes, or until the chicken is fully cooked through and tender.
⏱️ 50 min - 5
While the chicken is cooking, prepare the dipping sauce. In a small bowl, combine the diced jalapenos, soy sauce, honey, and water. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 6
Once the chicken is cooked, carefully remove it from the soup and place it in a separate bowl. Allow it to cool slightly, then use a fork to shred the chicken meat from the bones.
⏱️ 5 min - 7
Strain the soup from the pot through a fine-mesh sieve into a clean bowl or back into the pot, discarding the solids (garlic, ginger, onion, peppercorns, and any impurities) to achieve a clear broth.
⏱️ 3 min - 8
To serve, place 1/2 cup of cooked rice into individual serving bowls. Ladle the clear soup over the rice. Top with a generous portion of the shredded chicken.
⏱️ 2 min - 9
Garnish each bowl with additional chopped green onions, if desired. Serve immediately with the prepared dipping sauce on the side for the shredded chicken.
⏱️ 1 min