Dak Gomtang (Korean Chicken Soup)
Dak Gomtang (Korean Chicken Soup) is the ultimate comfort food that is absolutely delicious yet so incredibly simple to make! Made with a whole chicken and aromatic vegetables, the broth is served alongside rice or noodles which is topped with shredded chicken and chopped green onions.
Servings: 4 people
- 1 whole chicken (1kg) trimmed of excess fat
- 1 white onion sliced in half
- 12 garlic cloves peeled
- 1 green onion sliced in half
- 8 black peppercorns
- 4 liters water
Garnish (for each serving)
- 1 green onion chopped
- salt and pepper to taste
Knife-Cut Noodles (Kalguksu)
- 1-1/2 cup all-purpose flour
- 3 tbsp potato starch
- 1/2 tsp salt
- 8 tbsp water
To make the chicken soup, insert the whole chicken, onion, garlic cloves, green onion, peppercorns into a pot, and fill it with 4L of water to cover the whole chicken. Boil for 25 minutes, covered on medium heat.
Remove the chicken from the pot and let it cool to room temperature. Take the meat off the bone and set aside in a container. Add the bones back into the broth, and boil for another 30 minutes. Strain the broth and remove the excess fat. You can spoon off the fat, refrigerate the broth until the fat solidifies, or use a fat separator. Add salt and pepper to taste. Serve with a side of rice, or with noodles (instructions below)
Knife-cut noodles (optional)
For the noodles, mix flour, potato starch, and salt in a medium bowl. Slowly add in half of the water, and gently mix in with a spoon. Add in the rest of the water, and mix all together, adding more water if needed to form the dough. Knead for about 10-15 minutes until the dough is smooth.
Place the dough inside a container, and push down with a rolling pin to deflate the dough. Cover and set aside for 1 hour at room temperature, or in the fridge overnight. Once ready, flatten the dough to about 0.3 cm thickness with a rolling pin and flour both sides.
Cut each noodle with a knife to about 0.3 cm thickness, and apply some more flour to prevent sticking. Spread each noodle one by one to maintain shape.
To assemble the noodle soup, add some broth and chicken pieces into a pot, and add the noodles. Boil for about 3-4 minutes until cooked. Serve in a bowl with chopped green onions on top. Season with salt and pepper as desired, and serve with a side of kimchi! Enjoy!
Both the soup and noodles can be made in advance and will store up to 3-4 days in the fridge. For detailed instructions or different methods of serving, please refer to the blog post above!
If you are adding glass noodles, simply soak them in warm water for about 20 minutes, and add them into your chicken soup in the last minute of assembly.
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