Dak Gom Tang (Chicken Soup)

Ashley Noh's avatar
Ashley Noh

Ingredients

Chicken Seasoning

  • 1
    tablespoon fish sauce
  • 1
    tablespoon sesame oil
  • 1/3
    cup cilantro (or buchu aka garlic chives)
    chopped
  • 2 1/2
    tablespoons soy sauce
  • 1-1 1/2
    teaspoons minced garlic
  • 3-4
    stalks scallions
  • 1/2
    teaspoon kosher salt
  • 2
    tablespoons gochugaru

The Soup

  • 3-4
    cups water
  • 2
    yellow onions
    halved
  • 1
    dashi packet (or few pieces of large dried anchovies & dried kelp)
  • 8-10
    cups water
    cold
  • 1
    whole chicken (about 4 pounds)
    drained and gizzards taken out
  • 6-8
    cloves garlic

Finishing Touches

  • a small pinch (or to taste) kosher salt
  • a pinch ground black pepper
  • 1-2
    teaspoons scallions
    fine chopped

Instructions

1
In a large stock pot add 1 whole chicken (about 4 pounds) (drained and gizzards taken out) & add 8-10 cups water (cold) & bring to a boil over medium high heat.
2
Slice 2 yellow onions (halved) & smash 6-8 cloves garlic.
3
Once the water starts to bubble let it boil for about 5 minutes then pull the chicken out & leave it to the side for a moment. Drain all the water from your pot & wash it well to remove the impurities from the chicken.
4
Bring the chicken back to the pot. Add 8-10 cups of water, the onions, garlic and 1 dashi packet (or few pieces of large dried anchovies & dried kelp) & boil over medium high heat for 35-40 minutes with the lid closed (flip about halfway through). Once th
5
While your chicken cools, prep 1/3 cup cilantro (or buchu aka garlic chives) (chopped) & chop 3-4 stalks scallions. Leave it to the side for now.
6
Once the cooked chicken is cool enough, separate the bones & shred the meat into your mixing bowl. Add the bones back to the pot & add another 3-4 cups water to make more broth. Bring to a soft boil over medium low heat for about 20-30 min (or longer if y
7
In that same bowl of shredded chicken add 2 tablespoons gochugaru, 1/2 teaspoon kosher salt, 1-1 1/2 teaspoons minced garlic, 2 1/2 tablespoons soy sauce, 1 tablespoon fish sauce, the chopped scallions & cilantro & 1 tablespoon sesame oil. Mix well until
8
At this point you can remove the dashi packet (or the dried kelp & anchovies). Option to remove all the bones too, but I like to keep it in there so that I can easily add water & reboil to make more soup. Bone broth really is the gift that keeps giving!
9
Finally, we can prepare to feast! In a soup bowl add the broth, seasoned shredded chicken, 1-2 teaspoons scallions (fine chopped), a small pinch (or to taste) kosher salt & a pinch ground black pepper.
Ashley Noh's avatar
In a large stock pot add 1 whole chicken (about 4 pounds) (drained and gizzards taken out) & add 8-10 cups water (cold) & bring to a boil over medium high heat.