📝 About This Recipe
Dakgomtang is a timeless Korean classic, celebrated for its crystal-clear broth and pure, restorative essence. Unlike the heavy richness of Samgyetang, this dish focuses on a delicate balance of aromatics and slow-simmered chicken, resulting in a clean flavor profile that warms the soul. It is the quintessential Korean comfort food, traditionally served with hand-shredded chicken and a punchy seasoned dipping sauce.
🥗 Ingredients
The Bird and Broth
- 1.2 kg Whole Chicken (cleaned, excess fat removed)
- 3 liters Water (cold)
- 300 grams Korean Radish (Mu) (cut into large chunks)
- 1 large Onion (halved)
- 10-12 pieces Garlic Cloves (whole)
- 1 inch Ginger (sliced into coins)
- 3-4 stalks Green Onions (white parts for broth, green parts for garnish)
- 1 teaspoon Whole Black Peppercorns
Chicken Seasoning
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Minced Garlic
- 1/2 teaspoon Salt and Black Pepper (to taste)
Dipping Sauce and Garnish
- 2 tablespoons Soy Sauce
- 1 tablespoon Vinegar (white or apple cider)
- 1 teaspoon Gochugaru (Korean red chili flakes) (optional for spice)
- 4 bowls Cooked Short-Grain Rice (for serving)
👨🍳 Instructions
-
1
Thoroughly rinse the chicken under cold running water, ensuring the internal cavity is clean. Trim off any excess fat around the neck and tail area to keep the broth lean.
-
2
Place the chicken in a large stockpot and cover with enough water to submerge it. Bring to a rapid boil for 5 minutes, then discard the water and rinse the chicken and pot again. This 'parboiling' step ensures a crystal-clear broth.
-
3
Return the blanched chicken to the clean pot. Add 3 liters of fresh cold water along with the radish, onion, whole garlic, ginger, white parts of the green onions, and peppercorns.
-
4
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer uncovered for 15 minutes, skimming off any foam that rises to the surface.
-
5
Cover the pot with a lid and continue to simmer for another 45-50 minutes. The chicken should be fully cooked and the meat should easily pull away from the bone.
-
6
Carefully remove the chicken from the broth and place it on a large tray to cool slightly. Use a slotted spoon to remove and discard all the aromatics (onion, garlic, etc.), except for the radish if you wish to slice and serve it.
-
7
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. This is the secret to that professional, elegant clarity.
-
8
Once the chicken is cool enough to handle, shred the meat into bite-sized pieces using your hands or forks. Discard the skin and bones (or save bones for a secondary stock).
-
9
In a mixing bowl, toss the shredded chicken with the sesame oil, minced garlic, salt, and a pinch of black pepper. This 'pre-seasoning' ensures the meat is flavorful even when submerged in soup.
-
10
Bring the strained broth back to a gentle simmer. Taste and season with salt. Remember, Korean soups are often served under-salted so diners can adjust at the table.
-
11
Prepare the dipping sauce by whisking together soy sauce, vinegar, and a little gochugaru in a small ramekin.
-
12
To serve, place a generous scoop of hot rice in a deep bowl. Top with a pile of seasoned shredded chicken, then ladle the piping hot broth over everything. Garnish generously with chopped green onions and a crack of black pepper.
💡 Chef's Tips
For the clearest broth possible, never let the soup reach a rolling boil once the lid is on; a gentle simmer is key. If you have time, make the broth a day in advance and refrigerate it; this allows you to easily scrape off the solidified fat from the surface. Korean radish (Mu) adds a distinct sweetness and 'coolness' to the broth; if unavailable, Daikon is a suitable substitute. Don't skip seasoning the shredded meat separately—it prevents the chicken from tasting bland against the liquid. Use high-quality toasted sesame oil for the chicken seasoning to provide a deep, nutty aroma.
🍽️ Serving Suggestions
Serve with a side of well-fermented Kkakdugi (cubed radish kimchi), as the crunch perfectly complements the soft chicken. A small dish of coarse sea salt and ground black pepper should be on the table for individual seasoning. Pair with a chilled glass of Barley Tea (Boricha) to cleanse the palate between bites. If you want a heartier meal, add soaked potato starch noodles (dangmyeon) to the broth 5 minutes before serving. For a spicy kick, serve with a side of 'Dadaegi' (Korean spicy seasoning paste).