Dak-Gomtang (Korean Chicken Soup)



1 no x 1.8kg whole chicken (cleaned)

3 stalk spring onion (section the white part and chopped the green part for garnishing)

1 brown onion (peeled and quartered)

15 cloves garlic (peeled)

½ tsp black peppercorns

1-inch young ginger (sliced))

2500ml water


2 tsp salt

½ tsp ground white pepper

Preparation Instructions:

  1. Add whole chicken, white part of spring onion, brown onion, garlic, black peppercorns and water into a pot. Bring to a boil and turn heat to medium-low and continue to simmer for 1 hour.
  2. Turn the heat off. Remove the chicken and leave it to cool a bit. Discard the skin and bones. Shred the meat into bite size pieces.
  3. Bring the soup to a boil again. Remove the excess fat.
  4. Season with salt and ground white pepper.
  5. To serve: place some rice in individual serving bowl, add shredded chicken, and ladle the hot broth on top. Garnish with chopped spring onion. Serve with kimchi.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s