Dakgomtang Recipe (닭곰탕, Korean Chicken Soup)
A pot of dakgomtang(닭곰탕) does not announce itself with a bright red sauce or a sizzling platter.Its appeal is quieter: a warm chicken broth, soft shreds of meat, and a handful of green onion that turns fragrant as soon as it meets the soup.
Set a bowl beside freshly cooked rice and a small dish of kimchi, and there is very little else the meal needs.The broth is mild enough to season at the table, so one person can keep it gentle while another adds a generous pinch of pepper.
This version starts with a whole chicken and a few everyday aromatics.There is no ginseng to track down and no complicated seasoning paste to make.The main work is giving the chicken time to simmer, then taking a few minutes to separate the meat from the bones.
A simple bowl of dakgomtang, with tender chicken, green onion and rice alongside.
So, What Is Dakgomtang?
Dakgomtang (닭곰탕), also written dak gomtang, is Korean chicken soup made by simmering chicken to create a savory broth.The cooked meat is removed from the bones and served in the broth, usually with chopped green onion and rice alongside.In this home-style version, a gentle simmer produces a light golden broth rather than a thick, milky one.
Dakgomtang vs. Samgyetang
Both soups begin with chicken, but they make quite different bowls.Samgyetang commonly features a small whole chicken stuffed with sticky rice and cooked with ginseng.Here, the chicken is not stuffed, the meat is shredded before serving, and the rice is cooked separately.If you enjoyed the idea of Korean chicken soup but wanted a shorter shopping list, this is a useful place to start.
What You’ll Need (Serves 4)
- 1 whole chicken, about 1.2–1.4 kg (2.6–3 lb), fully thawed, with giblets removed
- 2.5 liters water (about 10½ US cups), plus a little extra hot water if needed
- 1 medium onion, peeled and halved
- 8 garlic cloves, peeled and lightly crushed
- 3 green onions, trimmed and cut into long lengths
- 1 small piece fresh ginger, about 10 g, sliced
- 1 tsp fine salt to start, then more to taste
- Ground black pepper, to taste
- 2 additional green onions, finely sliced, for serving
- Cooked white rice, for serving; kimchi or kkakdugi, optional
Use a deep 5–6 liter pot that holds the chicken comfortably without a lot of empty space around it.A very wide pot needs more water to cover the bird and can leave the broth tasting diluted.The salt amount is only a starting point because the final volume of broth will depend on your pot and heat.
Let’s Cook
1. Prepare the chicken and aromatics.
Remove the giblets and trim off any large loose pieces of fat near the cavity.Do not rinse raw chicken under the tap; splashing can spread raw juices around the sink.Place the chicken directly in the pot, then wash your hands and clean any surfaces or utensils that touched it.Add the onion, garlic, long green onion pieces and ginger.
2. Add water and bring it gently to a boil.
Pour in the 2.5 liters of water.It should cover the chicken, or come close enough that you can carefully turn the bird once during cooking.If necessary, add a little more water, keeping enough space above the liquid to prevent overflowing.Bring to a boil over medium-high heat, then skim off the gray foam that gathers on the surface.
3. Simmer until the chicken is tender.
Reduce the heat to maintain a gentle simmer and set the lid slightly ajar.Cook for about 50–65 minutes after the simmer begins, turning the chicken carefully halfway through if it is not fully submerged.The surface should move gently rather than churn.Add hot water only if evaporation leaves a substantial part of the chicken exposed.
Check with a food thermometer: the thickest breast and the innermost thigh and wing areas must reach at least 74°C (165°F), without the probe touching bone.The meat should also be tender enough to pull away easily.A larger bird or a cooler simmer can take longer, so use temperature and tenderness together rather than relying on the clock alone.
Keep the broth at a gentle simmer while the chicken cooks through.
4. Lift out the chicken and strain the broth.
Transfer the cooked chicken to a clean rimmed tray, using sturdy tongs and a large spoon to support it.Let it stand only until it is cool enough to handle, about 10 minutes.Meanwhile, strain the broth through a fine sieve into a clean pot or heatproof bowl.Discard the spent aromatics and any small bone fragments, then skim excess fat from the surface if you prefer a lighter soup.
5. Shred the meat.
Remove the skin if desired and separate the meat from the bones.Pull it into generous bite-size shreds rather than very fine threads.Check carefully for small bones, cartilage and hard fragments before the meat goes back into the soup.You can include both breast and leg meat for a mix of textures.
6. Season, warm through and serve.
Return the strained broth and shredded chicken to the pot.Add the starting teaspoon of salt and warm at a gentle simmer for 3–5 minutes.Taste, then add salt a little at a time until the chicken flavor comes through.If the broth is too concentrated, add a splash of hot water; if it tastes watery, simmer the broth briefly before returning the meat.
Divide the chicken and broth among four bowls and top with the sliced green onion.Serve with rice, black pepper and extra salt at the table.The rice can stay in its own bowl or be spooned into the soup as you eat.A crunchy radish kimchi is a good companion to the soft chicken and warm broth.
Serve hot, with rice, kimchi and extra salt and pepper at the table.
A Few Tips
Keep the simmer gentle.
A hard boil can break up the chicken and scatter particles through the broth.A little cloudiness is harmless, but a steady, gentle simmer makes the soup easier to skim and strain.
Do not salt heavily at the beginning.
The broth becomes more concentrated as water evaporates.Seasoning near the end gives you better control, especially if different people like different amounts of salt.
Keep the aromatics simple.
Garlic, onion and green onion give this bowl its familiar direction.A small amount of ginger adds warmth without taking over.There is no need to add sesame oil to the whole pot; the chicken already gives the broth richness.
A pale broth can still taste full.
Dark color is not the goal here.If the soup needs more depth, first check the salt, then consider whether too much water went into the pot.Avoid cooking the shredded meat for a long time while reducing the broth, which can dry it out.
Quick FAQ
Can I use chicken pieces instead of a whole chicken?
Yes, bone-in thighs and drumsticks are a practical alternative.Use about 1.2–1.4 kg and enough water to cover them in a snug pot, then begin checking the temperature and tenderness earlier.Boneless breasts alone give a less rounded broth and can become dry during a long simmer.
Does dakgomtang need ginseng or sticky rice?
No, this recipe uses neither.The rice is served separately, and the broth gets its flavor from the chicken and aromatics.
Can I make it ahead?
Yes, the chicken and strained broth can be portioned and chilled promptly.A firm layer of fat may form on the chilled broth; lift some off before reheating if you want a lighter bowl.Broth that gels in the refrigerator will become liquid again as it warms.
Is it gluten-free?
The ingredients listed here do not require wheat, but check the labels of any packaged seasonings and side dishes you add.Soy sauce is not needed for this version.
Leftovers and Another Meal
Divide leftover soup into small, shallow containers and refrigerate promptly, within 2 hours of cooking, or within 1 hour if the surrounding temperature exceeds 32°C (90°F).Do not leave a large stockpot on the counter waiting for it to cool completely.Keep the refrigerator at 4°C (40°F) or below, and use the soup within 3–4 days.For longer storage, freeze portions; aim to use them within 2–3 months for best quality.
Reheat the portion you need to at least 74°C (165°F), stirring so the chicken heats evenly, and bring the soup to a boil.Store cooked rice separately.For a second meal, warm some broth with leftover chicken and cooked rice to make a quick, porridge-like bowl.Or cook noodles separately and add them to reheated broth just before serving, so they do not absorb all the soup in storage.
More Korean Recipes
For more meal ideas, browse the Taste Korea recipe collection.Pair a mild bowl of chicken soup with a small serving of Korean bulgogi when you want a fuller table.
- Kkakdugi (Korean Radish Kimchi)
- Samgyetang (Korean Ginseng Chicken Soup)
- Sogogi Muguk (Korean Beef and Radish Soup)
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