Korean Chicken Bone Broth Soup
Quick answer
- Total time
- 90 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Dak-gomtang is a Korean clear chicken bone broth soup made by simmering a whole chicken with onion, garlic, and ginger over medium-low heat for at least fifty minutes.
Read more
After the meat is removed and hand-shredded, the bones return to the pot for another fifteen minutes, releasing gelatin that gives the broth a silky body. When refrigerated, the liquid sets into a soft gel, a sign of its collagen richness. Skimming the fat layer after refrigeration produces a noticeably cleaner, clearer taste on reheating. The broth is seasoned simply with soup soy sauce and salt, and sliced green onion added at the end brings a fresh, sharp contrast to the mellow chicken flavor. Unlike samgyetang, which is stuffed with ginseng and glutinous rice, dak-gomtang relies entirely on the chicken itself for depth, representing a more restrained approach to Korean restorative cooking. The soup dates back to the Joseon era and is traditionally eaten during convalescence or hot summer days. Adding cooked rice or thin noodles turns it into a complete one-bowl meal.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Thoroughly remove the excess fat near the tail and clean any blood clots inside the 1.2kg chicken, then rinse once in cold water to ensure a clean flavor.
- 2Control
Place the prepared chicken in a large pot with 2600ml water, 1 onion, 8 garlic cloves, and 20g of sliced ginger, then start heating over high heat until it reaches a boil.
- 3Control
Once boiling, carefully skim off the rising foam and reduce to medium-low heat.
Simmer for 50 minutes with the lid slightly open to maintain a clear, transparent broth without cloudiness.
- 4Control
Remove the cooked chicken and shred the meat along the natural grain.
Return the bones to the pot and simmer for 15 more minutes to extract the rich gelatin and deep flavor.
- 5Season
Remove the bones and aromatics like onion from the broth using a fine mesh strainer.
Season the liquid with 1 tablespoon of soup soy sauce and 1 teaspoon of salt for depth.
- 6Finish
Add the shredded chicken and 2 sliced green onion stalks back into the broth.
Boil on high heat for 3 minutes until the fresh onion aroma infuses the soup, then serve.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dak-gomtang features a gentle, medium-low simmered chicken bone broth with hand-shredded lean meat.
- Finish cue
- Add the shredded chicken and 2 sliced green onion stalks back into the broth.
- Storage and reheating
- When refrigerated, the liquid sets into a soft gel, a sign of its collagen richness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
90min, 8 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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Tips
Estimated nutrition (per serving)
Variations
Chicken Bone Broth Soup with Extra Scallions
Long-simmered chicken broth is paired with generous scallions in this soup. The result is warm, savory, and fresh with onion aroma.
Ginger Chicken Gomtang
Chicken gomtang is brightened with ginger for a clean, warming profile. The broth stays deep and savory with a fresh spicy note.