Dak Gomtang

Ingredients

• 2.5 lb bone-in, skin-on chicken thighs
• 1 whole large onion, halved
• 3 whole green onions, cut into 2-inch pieces
• 1 piece fresh ginger, 2-inch piece, unpeeled
• 6 whole garlic cloves, smashed
• 3 whole dried shiitake mushrooms
• 1 piece Korean dashima (dried kelp), 4-inch square
• 2 tbsp goji berries (optional)
• 8 cups water
• 1.5 tsp sea salt
• ¼ tsp white pepper

Instructions

1. 1

   Place the 2.5 lb bone-in, skin-on chicken thighs in a large pot and cover with cold water. Bring to a boil over high heat, then immediately drain and rinse the chicken under cold running water, scrubbing gently to remove any scum or impurities. This crucial step creates a clear, pristine broth rather than a cloudy one — the cleaner the starting point, the more elegant the finished soup.

2. 2

   While the chicken rinses, cut 1 large onion in half and lightly crush it with the side of your knife (don't bother peeling). Smash 6 garlic cloves with the flat of your knife — just enough to crack them open and release their essence. Leave the skin on the ginger and smash a 2-inch piece the same way.

3. 3

   Rinse the dried shiitake mushrooms under cold water and trim off any hard stems, then lightly rinse again to remove any grit. Do the same for the 4-inch square of Korean dashima (dried kelp) — just a quick rinse so it releases flavor but doesn't become too salty.

4. 4

   Cut 3 green onions into 2-inch pieces and set aside separately — these go in near the end to preserve their delicate flavor and bright color.

5. 5

   Return the cleaned chicken thighs to the large pot and add 8 cups of cold water. Bring to a rolling boil over high heat, then immediately lower the heat to low. You want a gentle, lazy simmer — just a few small bubbles breaking the surface. Skim off any remaining foam or impurities with a fine-mesh strainer or slotted spoon for the first 10 minutes.

6. 6

   Add the smashed onion halves, garlic cloves, ginger piece, and the rinsed shiitake mushrooms to the pot. Do not add the dashima yet. Maintain a steady low simmer and let this bubble very gently for 1.5 to 2 hours. The broth should gradually turn a milky white color as the chicken and aromatics release their gelatin and collagen — this is the signature of dak gomtang. Every 30 minutes, give the pot a gentle stir to ensure even cooking.

7. 7

   After 1.5 hours, add the rinsed 4-inch square of dashima and continue simmering on low for another 30 minutes. The dashima adds umami depth and a subtle mineral sweetness. Taste the broth and season with 1.5 tsp sea salt and 0.25 tsp white pepper — the flavor should be clean, savory, and lightly herbal.

8. 8

   In the final 5 minutes of cooking, add 2 tbsp goji berries if using — these add a slight sweetness and a beautiful jewel-like color pop to the finished soup. The berries will soften slightly but maintain their texture.

9. 9

   Using a slotted spoon, carefully remove the chicken thighs and place them on a cutting board. Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids (onion, ginger, garlic, mushrooms, and dashima). Return the pot to low heat to keep the broth warm.

10. 10

    Once the chicken thighs are cool enough to handle, gently shred the meat from the bones using two forks, keeping the pieces relatively large and tender. Discard the bones and skin, or save the skin to crisp separately if desired.

11. 11

    Return the shredded chicken to the warm broth. Just before serving, add the cut green onion pieces — the residual heat will gently soften them while keeping their fresh color and mild onion bite.

12. 12

    Ladle the soup into deep bowls, ensuring each serving gets plenty of chicken, broth, and goji berries. The broth should be glossy and subtly milky. Serve piping hot with a small spoon and enjoy the healing, restorative warmth of this beloved Korean classic.

Tools you’ll need

• large pot (at least 5 qt capacity)
• fine-mesh strainer
• slotted spoon
• cutting board
• two forks for shredding
• soup ladle
• instant-read thermometer (optional, for monitoring broth clarity)

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