Korean Ginger Chicken Gomtang
Quick answer
- Total time
- 90 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
A whole chicken takes the place of beef bones in this gomtang, and 20 g of ginger leaves a peppery edge on the clear, pale-yellow broth.
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Push the ginger much past that and it starts to taste bitter.
Ingredients
Instructions
- 1
Remove fat near the neck, abdominal fat, and blood clots from inside the 1200 g chicken.
Do not rinse; pat the inside and outside thoroughly dry with paper towels.
- 2
Put the chicken, 3000 ml of water, 1 onion, 1 scallion, 10 garlic cloves, and 20 g of ginger in a large pot and bring to a boil.
Lower to medium-low when foam appears.
- 3
Maintain medium-low heat and simmer for 55 minutes, skimming foam regularly and leaving the lid slightly ajar to keep the broth clear.
- 4
Remove chicken, let it cool slightly, then shred the meat by hand.
Strain the broth through a sieve to remove solids.
- 5
Return shredded chicken to the strained broth.
Season with 1 tbsp soup soy sauce, salt, and pepper to taste.
- 6
Add remaining green onion, sliced into rounds, and simmer over medium heat 5 more minutes.
Taste for ginger fragrance before ladling into bowls.
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