Dakgomtang Korean Chicken Soup (Printable)

Comforting Korean soup with tender chicken in a clear, aromatic broth seasoned with garlic and green onions.

# 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 and 4 finely sliced
05 - 1-inch piece fresh ginger, sliced
06 - 1 small daikon radish, cut into large chunks

→ 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

# How-To Steps:

01 - Rinse the whole chicken thoroughly under cold running water. Place the chicken in a large stockpot and cover completely with 12 cups cold water.
02 - Add the halved onion, peeled garlic cloves, sliced ginger, 2 whole green onions, and daikon radish chunks to the pot. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
03 - Reduce heat to low and cover the pot partially. Simmer gently for 1 hour to develop a rich, flavorful broth.
04 - Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh sieve, discarding all solids. Return the clear broth to the pot.
05 - Shred the cooled chicken meat into bite-sized pieces, discarding skin and bones. Return the shredded chicken to the broth. Season with 1 to 1½ teaspoons salt and black pepper, adjusting to taste.
06 - Simmer the soup gently for another 10 minutes to allow flavors to meld together.
07 - In a small mixing bowl, combine soy sauce, rice vinegar, sesame oil, toasted sesame seeds, sliced green onion, and chili flakes. Stir well to incorporate.
08 - Ladle hot soup into serving bowls and top with reserved sliced green onions. Serve immediately with dipping sauce on the side.

# Expert Advice:

01 -
  • Its the soup that actually heals what hurts you, whether thats a cold or just a terrible day
  • The broth is so clean and comforting that youll find yourself craving it even on sunny days
02 -
  • Skimming the foam off the boiling broth is not optional if you want it to look clear and professional, but it still tastes delicious if you forget
  • The dipping sauce is the unsung hero, so dont skip it even if you're in a rush
03 -
  • Cold start is key—always begin with cold water, not hot, for the clearest broth
  • Let the chicken cool just enough to handle, but still warm, because the meat pulls apart easier that way

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