Korean chicken soup

0h 14m video Published Jun 20, 2026 Transcribed Jul 1, 2026 M Maangchi

Beginner 5 min read For: Home cooks and enthusiasts interested in learning to make traditional Korean dishes with clear, step-by-step instructions.

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AI 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.

Chapters

1 Preparation and Initial Cooking 0:03 2 Cooking the Chicken and Removing Meat 3:19 3 Simmering Bones and Making Accompaniments 6:27 4 Straining Broth and Final Assembly 10:05

[0:03]

Recipe Introduction

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.

[0:58]

Preparing the Chicken

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.

[2:22]

Initial Broth Ingredients

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.

[3:19]

Cooking the Chicken

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.

[4:06]

Removing and Shredding the Chicken

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.

[6:27]

Seasoning the Shredded Chicken

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.

[7:54]

Making Dipping Sauce and Seasoning Paste

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.

[10:05]

Straining the Broth

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.

[11:11]

Broth Yield and Serving

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.

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.

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Tutorial Checklist

1 0:58 Wash the whole chicken thoroughly, removing excess fat, the tail, and wingtips.

2 2:22 Place the chicken in an 8-quart pot with 1 gallon of cold water, 12 garlic cloves, 1 tablespoon sliced ginger, 1 halved onion, and 1 large Korean green onion (or 3 regular green onions).

3 3:19 Bring to a boil over medium-high heat for 30 minutes, then reduce to medium heat and cook for 40 minutes (total 70 minutes).

4 4:06 Remove the chicken from the pot, add 1 tablespoon salt to the broth, and cover.

5 4:42 Separate the chicken meat from the bones. Shred the breast meat and keep dark meat in pieces. Return the bones to the pot.

6 6:27 Reheat the broth with bones over low heat and simmer. Mix shredded chicken with cooked garlic, 1/2 teaspoon salt, and 1 tablespoon sesame oil.

7 7:54 Prepare dipping sauce: mix 2 tablespoons soy sauce, 1 tablespoon vinegar, 1/4 cup onion chunks, sliced garlic, and green chili. Make seasoning paste: mix 1/4 cup gochugaru, 1/4 cup chicken broth, 2 tablespoons fish sauce, and 1 teaspoon ginger.

8 10:05 After simmering bones for 30 minutes, strain the broth through a fine-mesh strainer lined with a cotton cloth or cheesecloth to remove impurities and fat.

9 12:45 Serve hot: heat the strained broth, add rice, shredded chicken, and garnish with black pepper and side dishes. Enjoy!

Study Flashcards (8)

What is the main difference between Dakgomtang and Samgyetang?

easy Click to reveal answer

In Dakgomtang, the meat is removed from the bones after cooking, and the bones are simmered further to create a clear broth, while Samgyetang includes ginseng and rice cooked with the whole chicken.