Dakgomtang Korean Chicken Soup (Printable)

Tender chicken in a clear, aromatic broth with garlic and vegetables for a nourishing Korean-style soup.

# 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 (optional)

→ Seasoning

07 - 2 teaspoons sea salt, divided
08 - 1/2 teaspoon freshly ground black pepper

→ Garnish & Dipping Sauce

09 - 2 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon toasted sesame seeds
13 - 1 green onion, finely sliced
14 - Pinch of chili flakes (optional)

# Directions:

01 - Rinse the chicken thoroughly under cold running water. Place in a large stockpot and cover with 12 cups cold water.
02 - Add the halved onion, garlic cloves, sliced ginger, 2 whole green onions, and daikon radish if using. 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 simmer gently for 1 hour until chicken is cooked through and broth is flavorful.
04 - Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh sieve, discarding the solids. Return the clear broth to the pot.
05 - Shred the chicken meat into bite-sized pieces, discarding skin and bones. Return shredded chicken to the broth. Season with 1 to 1½ teaspoons salt and black pepper, adjusting to taste.
06 - Simmer gently for another 10 minutes to allow flavors to meld.
07 - In a small mixing bowl, combine soy sauce, rice vinegar, sesame oil, toasted sesame seeds, sliced green onion, and chili flakes if desired. Stir well to combine.
08 - Ladle hot soup into serving bowls and top with remaining sliced green onions. Serve with dipping sauce on the side.

# Expert Advice:

01 -
  • The broth comes out crystal clear and tastes like something a restaurant would need hours to achieve
  • Its incredibly forgiving, perfect for days when you want comfort food but minimal effort
  • The dipping sauce transforms every bite into something restaurant worthy
02 -
  • Skimming the foam thoroughly in the beginning is what gives you that restaurant quality clear broth
  • Let the chicken cool just enough to handle, but still warm, the meat shreds much more cleanly
  • The dipping sauce is non negotiable, its what ties everything together
03 -
  • If you want extra rich broth, break the chicken bones before adding them to the pot
  • Never let the broth boil vigorously after adding the chicken back in, it keeps the meat tender

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