Korean Chicken Soup (Dakgomtang)
A silky, restorative chicken and ginseng soup that's pure comfort in a bowl. Ginger and garlic perfume the broth while tender chicken falls from the bone.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 4 thighs (about 1.5 lbs) chicken thighs, bone-in and skin-on
- 2 inch piece fresh ginger, unpeeled
- 4 cloves garlic cloves
- 1 small piece or 0.5 tsp gochugaru Korean dried ginseng (gochugaru optional for heat)
- 1 tablespoon soy sauce
- 6 cups water
Instructions
- 1
Pat the chicken thighs dry with paper towels by laying each thigh on the paper and gently pressing down for 3 seconds per thigh. This helps the skin brown later.
- 2
Peel the ginger skin off with a vegetable peeler or the edge of a spoon, then smash the ginger piece with the side of a chef's knife by laying the blade flat on top and pressing down firmly.
- 3
Smash each garlic clove by placing the flat side of a chef's knife on top and pressing down hard with the heel of your hand until the clove cracks and flattens.
- 4
Place a large pot over medium-high heat and wait 1 minute until it feels hot when you hold your hand 2 inches above the bottom. Add the 4 chicken thighs skin-side down in a single layer.
- 5
Let the chicken sit undisturbed for 5 minutes. You will hear a steady sizzle and smell the chicken browning. Do not move the thighs.
- 6
Flip each chicken thigh over with tongs so the skin-side is now facing up. Cook for another 3 minutes without stirring, until the underside is golden brown.
- 7
Pour the 6 cups of water into the pot around the chicken, pouring slowly so you don't splash. Add the smashed ginger and garlic, plus the ginseng piece or gochugaru, and the 1 tablespoon of soy sauce.
- 8
Bring the liquid to a boil over medium-high heat. You will see large bubbles rapidly breaking at the surface, about 6 to 8 minutes.
- 9
Reduce heat to medium-low and cover the pot with a lid. Simmer for 15 minutes until the chicken is fork-tender and the broth is clear and fragrant.
- 10
Remove the pot from heat and let it rest covered for 2 minutes. Ladle the chicken and broth into bowls, spooning the aromatic ginger and garlic over the top.
Tools you’ll need
- paper towels
- vegetable peeler or spoon
- chef's knife
- cutting board
- large pot with lid (5–6 quarts)
- tongs
- ladle
- serving bowls
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