Dak Gomtang (Korean Chicken Rice Soup)
This Korean chicken rice soup is so nutritious and so nourishing that it's practically medicinal. Here's how to make this perfect comfort food.
Ingredients
Chicken Broth
- 1 whole chicken 1 – 1.5kg (2.2 – 3.3 lbs)
- 1 onion cut in half
- 1 bay leaf
- 1 samgyetang packet optional
Chicken Seasoning
- 1 tsp soy sauce
- 1 tbsp sesame oil
- pinch of salt and pepper
Rice
- 2 cup rice short or medium grain
- 7 cup chicken broth 5 to cook with, 2 to serve with
- 1 tsp sesame oil
- 1 tsp garlic minced
Instructions
The Chicken Broth
- Place the chicken in the pot along with the onions, bay leaf, and the samgyetang mix (if using). Fill the pot with water.
- Bring the pot to a boil and then reduce the heat and simmer for 35 to 45 minutes until the chicken is fully cooked.
The Chicken
- Remove the chicken and let it cool. Use tongs to pull the meat off the chicken. Set the meat aside. Toss the chicken bones back into the pot of chicken broth to simmer for another 20 to 30 minutes.
- Wash the rice and let it drain.
- While the rice is draining, prep the chicken by shredding by hand into smaller pieces. Then season it with 1 tsp soy sauce, 1 tbsp sesame oil, and a pinch of salt and pepper. Mix until all the chicken strips and coated.
The Rice
- Remove pot of chicken broth from heat and drain using a sieve. Set aside.
- To cook the rice, add 1 tsp of sesame oil and 1 tsp of minced garlic into a dry and heated pot, followed by the rice.
- Stir well for 3 to 5 minutes, making sure the rice doesn’t get stuck to the bottom of the pot.
- Pour 5 cups of chicken broth into the rice and simmer for 15 to 25 minutes (the longer you leave it, the softer it gets).
- Season with salt and pepper to taste. You can also add 1/2 tbsp of guk ganjang or 1/4 tbsp of regular soy sauce.
Serve
- When the rice is cooked to the texture you want, scoop it into a big bowl. Top it off with the shredded chicken. Garnish with scallions and sesame seeds.Pour in some of the chicken broth to make it more soup-y.Enjoy hot!