Dak Gomtang (Korean Chicken Soup)

korean chicken soup (dak gomtang) with glass noodles in bowl

4.89 from 9 votes

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!

Prep Time15

Cook Time1 15

Course: Main Course, Soup

Cuisine: Korean

Keyword: Chicken Soup, Dak Gomtang

Servings:

Calories: 239kcal

Author: The Subversive Table | Lis Lam

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