Korean chicken soup you can make without a trip to a Korean market (Dak gomtang, 닭곰탕)!

By Korean Bapsang · 90 min

Ingredients

Instructions

1. Put the cleaned chicken in a stock pot big enough to hold it and 10 cups of water (6 to 8 quart pot). Add the garlic, ginger, onion, scallion whites and the peppercorns if using, then add enough water to cover the chicken.
2. Bring to a boil over high heat and skim off any foam. Lower the heat to medium, cover and boil for about 40 to 50 minutes, depending on the chicken's size, until a knife cut through the thickest part of the breast shows it is cooked and tender.
3. Turn off the heat and carefully lift out the chicken. Once it is cool enough to handle, pull the meat off the bones.
4. Shred the meat into small bite-sized pieces.
5. Optional: return the bones to the broth and simmer over medium-low heat for another 30 minutes to 1 hour, depending on your time.
6. Strain the broth and remove the excess fat by spooning it off, chilling the broth until the fat hardens, or using a fat separator.
7. To serve, put rice in a bowl, add the chicken pieces, then ladle the hot broth over them. Offer chopped scallions, salt, pepper and optional spicy seasoning on the side.

Summarized from Korean Bapsang's video. Watch it for the details.

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