Description
Learn how to make Dak Gomtang, a comforting Korean chicken soup that is perfect for any time of the year. This simple yet flavorful dish features tender shredded chicken in a clear, savory broth, served with rice and garnished with green onions and sesame seeds.
Ingredients
Scale
Chicken Broth:
- 1 whole chicken (about 3-4 pounds), cleaned and cut into pieces
- 12 cups water
- 6 cloves garlic, peeled
- 1 medium onion, peeled and halved
- 2 green onions, white parts only
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon black pepper
Serving and Garnish:
- cooked white rice, for serving
- chopped green onions, for garnish
- toasted sesame seeds, for garnish (optional)
- soy sauce or kimchi, for serving (optional)
Instructions
- Rinse the chicken: Thoroughly clean the chicken and trim off excess fat.
- Prepare the broth: In a large stockpot, combine chicken, water, garlic, onion, and green onions. Bring to a boil, then simmer for 1.5 to 2 hours.
- Shred the chicken: Once chicken is tender, remove, cool, and shred the meat. Strain the broth, season, and serve over rice with shredded chicken.
- Garnish and serve: Top with green onions, sesame seeds, and serve with soy sauce or kimchi on the side.
Notes
- You can refrigerate the broth overnight and skim off excess fat before reheating.
- For a richer flavor, simmer the broth longer or add chicken feet or bones.
- Add glass noodles or sliced zucchini for a heartier version.
Nutrition
- Serving Size: 1 bowl (with rice and chicken)
- Calories: 410
- Sugar: 1g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 130mg
