Clear Korean Chicken Soup (Dakgomtang with Garlic)

Recipe Overview & Cooking Metrics

Equipment Needed

• 6-quart heavy stockpot
• Fine mesh skimmer or ladle
• Large bowl and kitchen tongs
• Digital probe meat thermometer

Ingredients

• 2 pounds bone-in skinless chicken breasts and drumsticks
• 8 cups cold water
• 10 whole cloves garlic, peeled
• 1 medium yellow onion, cut into quarters
• 3 thick coins fresh ginger
• 4 large scallions (white parts for broth, green tops thinly sliced for garnish)
• 1.5 tablespoons Korean soup soy sauce (guk-ganjang) or regular soy sauce with splash of fish sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper
• Cooked short-grain white rice, for serving

Step-by-Step Cooking Instructions

1. Rinse chicken pieces under cold running water. Place chicken in a 6-quart stockpot and cover with 8 cups cold water.
2. Add whole peeled garlic cloves, onion quarters, ginger slices, and white parts of the scallions.
3. Bring water to a rolling boil over high heat. Skim off any gray foam that rises to surface using a fine mesh skimmer for 3 to 4 minutes to guarantee crystal-clear broth.
4. Reduce heat to medium-low, cover with lid slightly cracked, and simmer for 35 minutes until chicken is fork-tender and registers 165°F (74°C).
5. Use tongs to transfer chicken pieces to a plate. Strain broth through a fine-mesh sieve into a clean pot, discarding cooked onion, ginger, and limp scallion whites (reserve boiled garlic cloves).
6. Once cool enough to handle, shred chicken meat from bones into bite-sized pieces. Season shredded chicken lightly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon toasted sesame oil.
7. Return strained broth to medium heat. Season with Korean soup soy sauce, remaining salt, and black pepper. Bring to a simmer.
8. Place a scoop of warm white rice into each deep bowl. Top with shredded chicken and ladle steaming clear broth over top. Garnish generously with sliced green scallions.

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Frequently Asked Questions