---
title: 'Korean chicken soup'
source: 'https://youtube.com/watch?v=0Atj-Npj2cs'
video_id: '0Atj-Npj2cs'
date: 2026-07-01
duration_sec: 892
---

# Korean chicken soup

> Source: [Korean chicken soup](https://youtube.com/watch?v=0Atj-Npj2cs)

## Summary

This video provides a detailed recipe for Dakgomtang, a Korean chicken soup. It differs from other Korean chicken soups like Samgyetang by separating the chicken meat from the bones after initial cooking, then simmering the bones to create a light, clear, and flavorful broth. The soup is served with the tender shredded chicken and various side dishes.

### Key Points

- **Recipe Introduction** [0:03] — The video introduces Dakgomtang, a Korean chicken soup, and distinguishes it from Samgyetang (ginseng chicken soup) by explaining that the chicken is cooked until tender, the meat is removed, and the bones are simmered further to infuse flavor into the broth.
- **Preparing the Chicken** [0:58] — The chef washes the chicken thoroughly (insisting on this step despite common advice against washing poultry), removes excess fat and the tail to prevent unpleasant smells, and trims the wingtips.
- **Initial Broth Ingredients** [2:22] — The recipe uses one whole chicken, one gallon of cold water, 12 garlic cloves, about one tablespoon of sliced ginger, one medium onion halved, and a large Korean green onion (daepa) or three regular green onions.
- **Cooking the Chicken** [3:19] — The chicken is cooked in the broth: first over medium-high heat for 30 minutes, then reduced to medium heat for 40 minutes, for a total of 70 minutes of cooking.
- **Removing and Shredding the Chicken** [4:06] — After cooking, the chicken is removed from the pot and allowed to cool. The meat is separated from the bones, with the breast meat shredded and the dark meat kept in pieces. The bones are returned to the pot to simmer further.
- **Seasoning the Shredded Chicken** [6:27] — The shredded chicken breast is mixed with cooked garlic from the broth, half a teaspoon of salt, and about one tablespoon of sesame oil. The dark meat is served separately.
- **Making Dipping Sauce and Seasoning Paste** [7:54] — A dipping sauce/instant pickle is made with 2 tablespoons soy sauce, 1 tablespoon vinegar, chunks of onion, sliced garlic, and green chili pepper. A seasoning paste is made with 1/4 cup gochugaru (Korean chili flakes), 1/4 cup chicken broth, 2 tablespoons fish sauce, and 1 teaspoon of ginger.
- **Straining the Broth** [10:05] — After simmering the bones for 30 minutes, the broth is strained through a fine-mesh strainer lined with a cotton cloth (or cheesecloth) to remove impurities, bone fragments, and fat, resulting in a clear, slightly milky broth.
- **Broth Yield and Serving** [11:11] — The recipe yields about 10 to 12 cups of broth, sufficient for four servings. The broth is kept hot but not boiled further to avoid reducing it. The soup is served hot with rice, shredded chicken, and assorted side dishes.

### Conclusion

Dakgomtang is a refreshing Korean chicken soup, perfect for hot summer days as it provides energy and revitalization. The recipe emphasizes a clear broth achieved by simmering chicken bones after removing the meat, resulting in a light yet flavorful soup that can be enjoyed year-round.

## Transcript

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