Dakgomtang Korean Chicken Soup

My Korean friend's grandmother once made this for me when I was visiting Seoul during winter. The steam rising from the pot filled her tiny kitchen, and she kept saying how good this would be for catching a cold. It was the first time I understood why Korean food is called healing food.

Last winter my partner came home exhausted after a brutal week at work. I had this soup simmering on the stove, and the way they closed their eyes after that first spoonful told me everything. Sometimes the simplest food is the most powerful.

Ingredients

• 1 whole chicken (3 to 3.5 lbs / 1.3 to 1.5 kg), cleaned and giblets removed: A smaller whole chicken works best here, nothing too large or the meat gets tough during the long simmer
• 1 medium onion, peeled and halved: This adds subtle sweetness without overpowering the delicate broth
• 10 cloves garlic, peeled: Korean cooking relies heavily on garlic, so dont be shy with it
• 6 green onions (scallions), 2 whole, 4 finely sliced: The whole ones go into the broth for depth, the sliced ones finish the soup
• 1-inch (2.5 cm) piece of ginger, sliced: Just enough to give warmth without making it taste like ginger soup
• 1 small daikon radish (optional), cut into large chunks: If you can find it, this adds wonderful sweetness and clarity to the broth
• 2 tsp sea salt, divided (plus more to taste): Start with less, you can always add more at the end
• 1/2 tsp freshly ground black pepper: Freshly ground makes a real difference here
• 2 tbsp soy sauce (gluten-free if needed): For the dipping sauce that makes everything better
• 1 tbsp rice vinegar: Cuts through the richness of the chicken
• 1 tsp sesame oil: Toasted sesame oil has the deepest flavor
• 1 tsp toasted sesame seeds: Toast them in a dry pan for just a minute until fragrant
• 1 green onion, finely sliced: For that final fresh pop on top
• Pinch of chili flakes (optional): Just a tiny bit gives the dipping sauce a gentle kick

Instructions

Rinse and prep the chicken:

Rinse the whole chicken thoroughly under cold running water, pat it dry with paper towels, then place it in a large stockpot or Dutch oven. Cover with 12 cups (3 liters) of cold water, making sure the chicken is completely submerged.

Add the aromatics and bring to boil:

Add the halved onion, peeled garlic cloves, sliced ginger, 2 whole green onions, and daikon radish chunks if using. Turn the heat to medium-high and bring everything to a boil, skimming off any gray foam that rises to the top with a ladle.

Simmer gently:

Reduce heat to low, cover the pot partially with the lid slightly ajar, and let it simmer for about 1 hour. The broth should barely bubble, maintaining a gentle simmer that extracts flavor without turning the meat tough.

Remove and shred the chicken:

Carefully lift the chicken out of the pot and set it aside on a cutting board or large plate to cool slightly. Strain the broth through a fine mesh sieve into another container or clean pot, discarding all the cooked vegetables and aromatics. Return the clear broth to the pot.

Return chicken and season:

When the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the clear broth and season with 1 to 1½ teaspoons of salt and the black pepper, tasting and adjusting as needed.

Final simmer and prep sauce:

Let the soup simmer gently for another 10 minutes to let the flavors meld. Meanwhile, stir together the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, sliced green onion, and chili flakes if using in a small bowl.

Serve and garnish:

Ladle the hot soup into bowls and sprinkle with the remaining sliced green onions. Serve immediately with the dipping sauce on the side, letting everyone add as much or as little as they like.

Save

This soup has become my go-to whenever anyone in my household is feeling under the weather. Something about that clean, comforting broth just makes everything feel better.

Making It Your Own

I sometimes add glass noodles during the last few minutes of cooking if I want something more substantial. Just soak them in warm water first, then drop them in until tender. It stretches the soup and makes it feel like a complete meal in a bowl.

Time Saving Tips

You can make a big batch of the broth and shredded chicken ahead of time, then freeze it in portions. When you're ready to eat, just reheat and add fresh green onions. The dipping sauce comes together in literally one minute.

Serving Suggestions

A bowl of steamed white rice alongside makes this a proper Korean meal, but I also love serving kimchi on the side for that authentic touch. The fermented crunch balances the gentle soup perfectly.

• Set up a small station with extra sliced green onions for people to add
• Keep the dipping sauce on the table for refills
• Have extra sesame oil handy for drizzling over individual bowls

Save

Theres something deeply satisfying about making a whole chicken disappear into such a pure, nourishing soup. Hope it brings as much comfort to your table as it has to mine.

Recipe FAQs

→ What makes dakgomtang different from other chicken soups?

The clear broth develops through skimming foam during boiling and straining after simmering. Korean aromatics like garlic, ginger, and green onions create a distinctive flavor profile that's lighter but deeply savory.

→ Can I use chicken parts instead of a whole chicken?

Yes, bone-in chicken thighs or drumsticks work well. Reduce cooking time to 40-50 minutes since smaller pieces cook faster than a whole bird.

→ What should I serve with this soup?

Steamed white rice is the traditional accompaniment. The dipping sauce adds extra flavor, and you can also serve with kimchi or pickled vegetables on the side.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The broth may gelatinize when cold—this is natural from the collagen and will liquefy when reheated.

→ Can I freeze dakgomtang?

Freeze without garnishes for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Add fresh sliced green onions when serving.

→ Is the dipping sauce necessary?

While optional, the dipping sauce enhances the chicken with salty, tangy, and nutty notes. You can also season the broth more heavily if preferred.