Dak Gomtang (Korean Chicken Soup)

Difficulty Easy

Banish the sniffles and cure all ailments with a big pot of Korean Chicken Soup, also known as Dak Gomtang. A satisfying bowl of cozy comfort that’s nourishing and so delicious!

There’s just something about chicken soup. Nourishing. Comforting. Homey. Chicken soup makes you feel warm and protected like a fluffy blanket wrapped around you.

What is Dak Gomtang?

Dak Gomtang is a Korean Chicken Soup made from long-simmered bones and aromatics. If you’re familiar with Khori Gomtang (Oxtail Soup), Dak Gomtang is the chicken version.

Dak = chicken, Gomtang = bone soup.

I grew up eating this Korean Chicken Soup made by my Korean grandmother. She simmered the chicken bones until the broth turned milky white. She also seasoned the chicken two ways, to satisfy the different taste buds in the family. She always served it with rice, which made for a comforting broth full of noodles, rice, and chicken. Double carbs all the way!

The end result? A milky, rich, deeply flavored broth. Vitamins and minerals, leached out from the bones. A whitish, pearly sheen. The soup is light and clean-tasting.

Dak Gomtang also has a distinctly Korean flavor profile: green onions, mineral salt, ginger, garlic, and sweet potato noodles. There’s nothing quite like the taste of Korean Chicken Soup.

If you need a big bowl of comfort, try this Korean soup recipe! Dak Gomtang satisfies in the most pleasurable way. Slurpy noodles. Rich, milky broth. Tender bites of chicken. YUM!

Ingredients:

  • Whole Chicken. The star ingredient. Find the best chicken you can find. I recommend organic, free-range chicken for best flavor.
  • Onion + Carrot + Garlic + Ginger. The essential aromatics.
  • Black Peppercorns. Adds subtle earthiness and depth of flavor.
  • Chicken Bouillon. Boosts the chicken flavor of any chicken soup — I like Better Than Bouillon which is a thick paste or Lee Kum Kee Chicken Bouillon which is a powder.
  • Noodles. Dangyeon (Korean sweet potato noodles) or Somyeon (Korean thin wheat noodles) are both frequently used in this Korean chicken soup. Choose the noodles that you prefer and switch it up from time to time!
  • Green Onions. Not just a garnish but an essential flavor component to Korean Chicken Soup! Mince finely and serve in a small bowl at the table. People can help themselves.
  • Korean seasoning. My recipe calls for seasoning the chicken two ways. One seasoning is simple with salt, pepper, and green onions. The other seasoning option is spicy. For the spicy version, you’ll need Gochukaru (Korean dried chili flakes), sesame oil, soy sauce, garlic, sesame seeds, and green onions.

Watch how to make it:

Instructions:

  1. Make stock. Add chicken, carrot, onion, garlic, ginger and water to a stock pot. Bring to a boil and skim off the scum. Simmer, covered, for 30 minutes.
  2. Shred chicken. Remove chicken to a separate platter. When cool enough to handle, shred meat and discard most of the skin. Return the chicken bones back into the stock pot. Simmer bones and vegetables for 30 more minutes. Discard the bones and vegetable chunks and season with salt and chicken bullion.
  3. Season chicken. While the soup simmers away, season the shredded chicken. Divide the chicken between two bowls. Bowl 1: seasoned simply with salt and pepper. Bowl 2: seasoned more assertively with gochukaru, soy sauce, garlic, green onion, sesame seeds, and sesame oil.
  4. Prep noodles. Choose either dangmyeon (sweet potato noodles) or Somyeon (thin wheat noodles). For the dangmyeon, soak in in cold water for 10-15 minutes. Drain water and add noodles to the hot broth. Cook until soft and pliant, about 3-4 minutes. For the Somyeon, cook in a separate pot of water until al dente (per package instructions). Drain and rinse with cold water. Add to the hot broth, right before serving.
  5. Serve. Serve soup with green onions, mineral salt, and two bowls of seasoned chicken. Don’t forget the rice and kimchi. Enjoy!

PRO Tips:

  • Skim off the scum. At the beginning of the cooking process, skim off the scum. It will ensure a clear broth.
  • Use a whole chicken. A whole chicken is ideal for homemade chicken soup. All that bone, skin, cartilage, and tendon add so much depth and body to the stock! A whole chicken also gives a variety of dark and light meat. Swap with a combination of skin-on, bone-in thighs, drumsticks, wings, and/or breast meat in a pinch. But DO NOT use boneless, skinless chicken alone! This soup will NOT taste the same without chicken skin and bone!!
  • Serve with rice. Typically, rice is always served with this soup. Rice adds an essential comfort factor. Koreans call the combination of rice and soup “Guk Bap.” Add a scoop of rice directly into the soup and swirl around. Eat the noodles, rice, and soup together. Pure comfort!
  • Serve with kimchi. Kimchi also adds an acidic, spicy tang of fermented goodness. A nice compliment to this dish’s mild, milky-based broth. Koreans add kimchi directly into the broth for flavoring. Or eat a bite of kimchi alongside every bite of soup. Keep it from being too boring!

What is Dang Myeon? Can I substitute with another kind of noodle?

Dang Myeon is Korean sweet potato noodle. Dang Myeon is famously used in Jap Chae. But Koreans also use them in soup, mandu (dumplings), egg rolls, and soondae. They’re well-loved for their bouncy, chewy texture.

For substitutions, Mak Guksu or Somyeon/Somen also work in this soup recipe. They are thin, Korean wheat noodles. Or, eat without noodles altogether, if that’s your preference.

I alternate Dang Myeon and Somyeon for this soup recipe! Noodles add a slurpy, texturally addictive element. Pleasantly chewy and satisfying to eat, both kinds of noodles are a staple in my pantry and should be in yours, too!

How do you serve Dak Gomtang or Korean Chicken Soup?

My recipe calls for seasoning the chicken two ways. My Korean grandmother always served it that way so I think it’s nice to have choice.

  1. Mild chicken. Some people prefer the classic, mild seasoning of this soup. Salt, pepper, green onion, and a little sesame oil add just enough flavor. The star is the broth. My grandfather liked his chicken soup this way. Also good for kids who don’t like spicy food yet.
  2. Spicy chicken. A spicy, heartily seasoned chicken. My favorite way to enjoy this soup. Adds tons of flavor and makes it truly addictive. Keeps the soup from being boring!

Either way, serve Dak Gomtang with bowls of chopped green onions and mineral salt. Green onions and mineral salt are essential elements to this homey, comforting soup. People add as much as they like at the table according to their preference. That’s part of the charm.

More Asian Soups to enjoy:

Dak Gomtang (Korean Chicken Soup)

The Subversive Table | Lis Lam
Banish the sniffles and cure all ailments with a big pot of Korean Chicken Soup, also known as Dak Gomtang. A satisfying bowl of cozy comfort that's nourishing and so delicious!
4.89 from 9 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine Korean
Servings 4
Calories 239 kcal

Equipment

  • Large stock pot with lid
  • fine mesh strainer (large)

Ingredients
  

Stock:

  • 1 3 lb whole chicken (can be subbed with 3 lb chicken thighs and drumsticks)
  • 1 tsp black peppercorns
  • 1 large onion, peeled + chopped in half
  • 1 large carrot, chopped in half
  • 3-inch ginger, sliced thinly
  • 8 cloves garlic
  • 9 cups cold water
  • 1 tsp mineral salt (or to taste) (regular salt also works, if you don't have it)
  • 1-2 tsp Better than bullion Chicken seasoning (or to taste)

Spicy Chicken Seasoning (optional):

  • 1 Tbsp soy sauce
  • 2 Tbsp Gochukaru (Korean chile flakes)
  • 2 Tbsp sesame seeds
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp sesame oil

Non-spicy chicken seasoning (optional):

  • salt and pepper *to taste
  • 1 green onions, chopped
  • 1 drizzle sesame oil

For serving:

  • 4-6 ounces dangmyeon (Korean sweet potato noodle) OR somyeon (Korean thin wheat noodles) (use 6 oz if you like more noodles, 4 oz if you like less)
  • 3 green onions, chopped
  • mineral salt (regular salt also works, if you don't have it)
  • black pepper

Instructions
 

Make the Soup:

  • Add whole chicken, onion, carrot, ginger, garlic, peppercorns, chicken bouillon, and 9 cups of cold water to a stock pot. Bring to a boil, skimming off the scum with a fine mesh strainer. Then cover with lid and lower heat. Simmer until chicken is cooked through, about 30 minutes.
  • Remove cooked chicken to a separate platter. Cool chicken for 10 minutes. When cool enough to handle, shred chicken into bite sized strips. Discard most of the chicken skin. Transfer the bones back into the soup pot. Simmer, covered, for another 30 minutes.

Season chicken:

  • While the soup simmers away, season the shredded chicken. Divide chicken evenly between two bowls.
  • Bowl 1: season with salt and pepper lightly, to taste. Add green onion and a drizzle of sesame oil. Mix well.
  • Bowl 2: add ingredients for Spicy Chicken Seasoning and mix until well combined.
  • Serve both bowls of chicken at the table, so people can help themselves.

Prep noodles:

  • Place Dang Myeon in a large, shallow bowl and cover with cold water. Soak for 5 minutes. Drain.
  • OR cook Somyeon according to package directions in a medium sized sauce pan. Drain and rinse in cold water until cold to the touch.
  • When the soup is ready, discard all bones, vegetables, and peppercorns. Season with salt and chicken bullion to taste.
  • Add drained Dang Myeon and cook for 3-4 minutes until soft and pliant. OR add cooked Somyeon and serve immediately.

To serve:

  • Serve with green onions, mineral salt, and the two bowls of seasoned chicken. Also, don't forget the rice and kimchi! Eat immediately and enjoy!

Video

Notes

*The soup can be prepared in advance. Make the soup according to recipe directions but do not soak the Dang Myeon with water until just before serving. When ready to serve, simply warm up the chicken broth and cook the drained Dang Myeon until soft and pliant, about 3-4 minutes.
**The Whole chicken can be substituted with bone-in, skin-on chicken thighs, drumsticks, wings, and/or breasts. Shorten the cooking time and start checking for doneness at 15 minutes. The chicken should be tender and cooked all the way through, without bloody parts.

Nutrition

Calories: 239kcalCarbohydrates: 32gProtein: 8gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 0.3mgSodium: 820mgPotassium: 305mgFiber: 5gSugar: 5gVitamin A: 3891IUVitamin C: 8mgCalcium: 111mgIron: 2mg
Keyword Chicken Soup, Dak Gomtang
Tried this recipe?Let us know how it was!
All Recipes, Chicken, Korean, Main, Soup

6 Comments

  1. Loko Mustapha

    5 stars
    By far the best Chicken Noodle soup. Flavorful and cozy…My family loved this and requested it again before we made it away from the dinner table. Will be on heavy rotation all fall and winter long.

  2. 4 stars
    no idea where I should put the chicken buillon, I guess is in the stock but it doesnt say so; never the less Im cooking it right now and its smells really good.

  3. 5 stars
    One of my favorite recipes to make, especially for a cold rainy day. So warm and comforting. Thank you for a wonderful recipe!

  4. 5 stars
    Just finished a large bowlful, and it was wonderfully comforting and nourishing 💕 Will definitely be making note soon, thank you!

  5. 5 stars
    Hey, thanks for the article post. Really looking forward to read more. Awesome. Dniren Elnar Izzy

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating