[0:03] Hi everybody. Today's recipe is Dakgomtang. Repeat 
after me! Dakgomtang, Dakgomtang! So cute, isn't  
[0:11] it? This is a Korean chicken soup. Chicken soup. I 
already posted a couple more chicken soup recipes.  
[0:18] One of them is samgyetang, Korean ginseng chicken 
soup. We add ginseng and then boil together,  
[0:25] add some rice and then cooking. This dakgomtang 
is similar, but the difference is that the chicken  
[0:32] is just cooked until the chicken tenders. After 
that, I remove all the meat and put the bones back  
[0:42] into the pot. So just simmer a little longer. And 
then the bone flavor is going to be little bit infused.  
[0:50] Serve with rice and meat. Let's get started. First 
I'm going to handle this guy. I'm wearing gloves.  
[0:58] I'm going to wash this. Some of you guys, 
"Hey, don't wash. Don't wash chicken." But I  
[1:05] tried to do a couple of times, but I never felt 
comfortable. Let me wash. Please, let me wash! : )
[1:17] Inside. Oh, that's empty. Sometimes 
it has a gizard inside. You need to  
[1:23] remove it if you find that kind of a 
stuff. I'm going to cut off this part  
[1:32] because when I cook this together, it will be 
smelly because all fat. I like to cut off tips.
[1:55] This chicken doesn't have much fat, but sometimes 
you see around here is a big huge chunk of  
[2:02] yellow fat. So, you got to remove 
that, otherwise smelly after cooking.
[2:22] Okay, nice shower done! This is my eight 
quart pot. Add one gallon cold water.
[2:36] Garlic. 12 garlic cloves. 7.. 12. And ginger
around one tablespoon amount. Slice thinly.
[2:51] One medium-sized onion just cut in half. 
This is a large Korean green onion called daepa.  
[3:00] But if you can't find this, use regular green 
onions. Maybe three regular green onions.
[3:13] and cover. Let's cook!
[3:19] I'm cooking over medium high heat for 
30 minutes. Thirty minutes passed. Now  
[3:25] my chicken is vigorously boiling. I'll show you.
[3:37] Turn down the heat to medium. Cook 40 minutes 
over medium heat. Then all this chicken is  
[3:43] going to be fully cooked. See you soon. So 40 
minutes passed. My house is full of delicious  
[3:51] aroma! I'm going to fish out my chicken. Wow, this 
broth really reduced. And I'm going to turn off.
[4:06] It looks very tender.
[4:18] I will add 1 tablespoon salt.
[4:25] Cover. I turned off, then I'm 
going to work on this chicken.  
[4:31] So stuff like this green onion, all throw 
away like onion, ginger except for garlic.
[4:42] I'm going to separate meat from the 
bones. It's hot. So using a spoon.
[4:54] This is chicken breast meat.
[5:09] You can actually wait until it's a little 
bit cooled down. So here chicken breast.  
[5:17] Chicken breast, this white meat. And then we are 
going to make also one plate small plate.  
[5:26] We cooked this chicken 70 minutes 
after that it turns out very nice.
[5:37] Oh, this is oyster meat stuck around this area. Look at 
that. It look like an oyster. Very delicious part.  
[5:46] Some people love to eat the 
skin, but it depends on your choice.
[5:55] And let's throw away.
[6:01] And let's put this bone back into the pot.
[6:20] Take off some fat.
[6:27] Okay. Turn on the heat again. Simmer over 
low heat. It's dark meat. I serve this way.
[6:45] Chicken breast. Shred like this.
[7:01] Looks like a lot, doesn't it?
[7:08] Okay. And here some cooked garlic, very soft! 
Then I'm going to add salt and sesame oil.  
[7:18] Half teaspoon salt. Sesame oil, about 
1 tablespoon. And gently mix this.
[7:32] I want to keep this white color. So I'm 
going to serve ground black pepper separately  
[7:41] before just you eat, you can add it to your taste.
[7:54] Look at that! This is a plate of dark meat. 
While we are waiting for the bone broth,  
[8:01] I'm going to make two things. One is a 
dipping sauce. The other is a kind of paste,  
[8:06] seasoning paste. Two tablespoon soy sauce, one 
tablespoon vinegar. Then onion. Chunks of onion.
[8:21] Maybe 1/4 cup amount. Make chunks like this.
[8:29] Three garlic cloves. Slice.
[8:36] Large green chili pepper. Maybe this amount is  
[8:46] good.
[8:47] Mix together.
[8:53] I said this is a dipping sauce but 
actually we made instant pickles.
[9:00] And next, make seasoning paste, 1/4 cup 
gocghu-garu and 1/4 cup chicken broth.
[9:10] 2 tablespoons fish sauce.  
[9:22] I like to add some ginger, just a little 
bit, one teaspoon amount.
[9:33] Here.
Adding this to the
[9:43] clear broth really enhances the flavor.
[9:52] This is a large green onion, slice it.
[10:05] I simmer this for 30 minutes. We have to strain 
this. This is a large bowl and the strainer, the  
[10:13] mesh strainer. I’m using a cotton cloth, but you 
can use two or three layers of cheesecloth, too.  
[10:25] The reason is that we remove all this kind 
of impurity stuff, bones, and also some fat.  
[10:32] So I'll just make it this way. And I'm going to 
work here inside my sink. I'll bring my broth.
[10:45] See this kind of a brown stuff, also 
some fat, and we remove all this way.
[10:53] The broth is  
[11:02] very clear and a little milky. 
You will get around 10 to 12 cups.  
[11:11] And also we added salt. So it already tastes 
very nice and flavorful. Keep it hot.  
[11:22] You don't have to heat up right now. Just before 
serving, I'm going to heat up because it's  
[11:27] already hot. I don't want to boil down this broth. 
Actually when you guys make this bone broth,  
[11:35] if you have time, you can simmer the broth for 1 
hour, in that case, the broth might be boiling down.  
[11:43] Then you can add more water. So whatever method 
you use, you should get 10 to 12 cups of broth  
[11:52] so that four people can enjoy nice soup. Right? 
 I'm going to bring my table. Okay, this is  
[12:02] fermented squid. This is fermented pollock 
roe. The sauce we made, dipping sauce. And this  
[12:15] seasoning paste. And dark meat. Just a plate of 
dark meat. So here, let's garnish a little bit.
[12:31] This is eomuk-bokkeum (stir-fried fish cakes).
[12:39] This is my table. I'm going to show you how 
to arrange just only one bowl of dakgomtang.  
[12:45] Heat up the soup. This soup is just salty enough. 
Very nice. And I'm going to add some rice here.
[12:53] So,
[12:54] add some  
[13:07] black pepper and mix.
[13:19] I love this!
[13:25] chicken.
[13:33] Mhm~
[13:54] Just mix like this.
[14:04] Fermented squid.
[14:09] Chicken is very tender and the broth is 
very clear. And after eating some hot soup,  
[14:16] you will feel very refreshing. During the 
hot summer time, people are exhausted and so  
[14:23] tired and don't feel like doing anything. Then 
okay you need to be energized with food! This  
[14:31] dakgomtang is one of the dishes like that. 
But you can make it any time of year. Today  
[14:37] I showed you how to make dakgomtang. 
Enjoy my recipe. See you next time.