Korean Chicken Brothi is a dish I’ve been perfecting for a long time, drawing from both traditional Korean flavors and my own love for comfort food. Every time I make Korean Chicken Brothi, I remember the first time I tasted a similar broth in a cozy Seoul café on a chilly winter day. The warm, savory aroma immediately filled my senses, and I knew I had to learn to make it at home. Korean Chicken Brothi became more than just a meal; it became a cozy memory I wanted to recreate and share.
Crafting the Broth
Making Korean Chicken Brothi is like crafting a flavorful story, layer by layer. I start with bone-in chicken, simmering it slowly with ginger, garlic, and green onions. The gentle simmer helps release all the flavors, creating a golden, rich broth that’s both soothing and energizing. As it cooks, I add traditional ingredients like dried kelp and a few mushrooms for depth. These ingredients bring out an umami essence that makes Korean Chicken Brothi incredibly satisfying.
Adding Heartwarming Touches
The moment I add a hint of soy sauce, a dash of sesame oil, and a sprinkle of salt, the broth starts to come together in a comforting way. While the chicken is tenderizing, I prep some vegetables to add toward the end, usually soft napa cabbage and a few slices of daikon radish. These additions give the Korean Chicken Brothi its hearty character, balancing the delicate flavors and adding a bit of crunch to each spoonful.
Sharing the Tradition
Korean Chicken Brothi isn’t just a recipe; it’s a story to share with family and friends. I love serving it in big bowls with a side of rice and a few banchan (small Korean side dishes). Every spoonful is like a warm hug, and it never fails to make me think of that first bowl in Seoul. Korean Chicken Brothi has become one of my favorite ways to bring a little bit of Korean tradition into my kitchen, especially on cold days when comfort food is a must.
Table of Contents
Chef’s Notes- Korean Chicken Broth
- Ensure Clear Broth: Skim off any foam or impurities as soon as the broth starts to boil. This step is essential for a clean, clear broth typical in traditional Korean soups.
- Boosting Flavor: If time allows, roast the chicken, garlic, and ginger before adding them to the pot. This caramelizes the ingredients, bringing an extra depth of flavor to the broth.
- Control the Fat Content: For a lighter version, let the broth cool and then skim off the solidified fat. Alternatively, use a fat separator while the broth is warm.
- Perfectly Tender Chicken: For an ideal texture, avoid overcooking the chicken. Simmering it for 40–50 minutes is enough to cook it through without making the meat tough.
- Customize the Heat Level: Adjust the amount of gochugaru in the dipping sauce based on your preferred spice level. If you want a milder version, use less or omit it altogether.
- Layered Flavor Option: Adding a small amount of fish sauce or a squeeze of lemon juice enhances the broth’s umami and brings out the savory flavors of the chicken.
- Meal Prep & Storage: Make a large batch and store in the fridge for up to 5 days, or freeze portions for a quick, warming meal on busy days.
Korean Chicken Broth
4
bowls15
minutes1
hour450
kcal1
hour15
minutesDiscover the essence of traditional Korean cuisine with our Hearty Korean Chicken Broth recipe, a perfect blend of simplicity, health, and deep flavors. Inspired by authentic Gomtang, this comforting soup features succulent chicken, fragrant garlic, and zesty ginger, all simmered slowly to extract a rich, savory broth that warms the soul. Ideal for any occasion, this versatile recipe is both affordable and customizable, allowing you to tailor it to your preference. Whether you’re a seasoned cook or a kitchen novice, you’ll love how easy it is to create this nourishing meal that’s beloved by culinary experts worldwide. Embrace the warmth and tradition with every spoonful!
Ingredients
- Protein
1 whole chicken (3 to 4 pounds) thoroughly cleaned
- Vegetables
1/2 medium onion peeled and quartered
2 to 3 scallion bases cleaned and chopped
10 to 12 garlic cloves unpeeled
1 inch fresh ginger sliced thinly
- Seasonings
1/2 teaspoon whole black peppercorns optional
Salt and freshly ground black pepper to taste
- Garnish
3 scallions finely sliced for topping
- Optional Spicy Dipping Sauce (Dadaegi)
3 tablespoons red chili flakes (gochugaru)
2 teaspoons minced garlic
1 tablespoon soy sauce preferably soup soy sauce or regular if unavailable
3 tablespoons reserved chicken broth from the soup
- Alternative Ingredients:
Whole chicken: Substitute with bone-in chicken pieces for easier handling.
Gochugaru: Use crushed red pepper flakes if unavailable.
Soup soy sauce: Replace with regular soy sauce or tamari for a gluten-free option.
Garlic cloves: Use garlic paste as a quick alternative.
Fresh ginger: Substitute with ground ginger using half the amount.
Scallions: Replace with green onions or chives.
Black peppercorns: Use ground black pepper instead.
Chicken broth: Substitute with vegetable broth for a vegetarian version note: original recipe is not vegetarian.
Reserved chicken broth for spicy sauce: Can use additional water or vegetable broth if needed.
Directions
- Prepare the Chicken and Vegetables – Begin by placing the cleaned whole chicken into a large stock pot that can accommodate at least 10 cups of water. Add the quartered onion, sliced ginger, unpeeled garlic cloves, and chopped scallion bases to the pot. Optionally, include the whole black peppercorns for added flavor.
- Simmer the Broth – Bring the mixture to a rolling boil over high heat. As it heats, skim off any foam or impurities that rise to the surface to ensure a clear broth. Once boiling, reduce the heat to medium, cover the pot, and let it simmer gently for approximately 40 to 50 minutes, depending on the size of the chicken. To check for doneness, insert a knife into the thickest part of the breast; the meat should be tender and thoroughly cooked.
- Remove and Shred the Chicken – After simmering, turn off the heat and carefully remove the chicken from the pot. Allow it to cool sufficiently to handle, then strip the meat off the bones into small, bite-sized pieces. If desired, strain the broth at this stage and remove excess fat for a lighter soup.
- Enhance the Broth (Optional) – For a richer flavor, return the bones to the strained broth and simmer over medium-low heat for an additional 30 minutes to an hour. This step intensifies the depth of the broth and is perfect if you have extra time.
- Finalize the Broth – Once the broth has reached the desired flavor, strain it again to remove any remaining solids and excess fat. You can spoon off the fat, refrigerate the broth until the fat solidifies, or use a fat separator for this purpose.
- Serve the Soup – To serve, place a portion of cooked rice into a serving bowl, add the shredded chicken pieces, and ladle the hot broth over the top. Garnish with finely sliced scallions and season with salt and pepper to taste. Optionally, offer the spicy dipping sauce on the side so each person can customize their seasoning. Serve the soup piping hot, accompanied by kimchi for an authentic Korean meal experience.
Equipment
- Chef’s Knife
- Cutting Board
- stainless steel cookware set
Nutrition Facts
- Calories: 450kcal
- Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 95mg
- Sodium: 800mg
- Potassium: 700mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 3g
- Protein: 35g
- Vitamin A: 10IU
- Vitamin C: 5mg
- Calcium: 30mg
- Iron: 3mg
FAQ- Korean Chicken Broth
Can I make this broth ahead of time?
Absolutely! This broth stores well in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently on the stovetop to preserve its flavor.
Is it possible to make a vegetarian version of this soup?
Yes, you can substitute the chicken with hearty vegetables (like leeks and carrots) and use vegetable broth. Though it won’t be traditional Gomtang, it can still be flavorful and nutritious.
How do I make the broth less oily?
To reduce the fat, let the broth cool after simmering and skim the solidified fat from the surface, or use a fat separator while the broth is still warm.
Can I add more vegetables to the broth?
Certainly! Adding carrots, daikon, or leeks can increase the nutrition and add subtle flavors that complement the chicken.
What should I serve with this soup?
This broth is traditionally enjoyed with steamed rice and kimchi, but you can also serve it with steamed vegetables or a light salad for a complete meal.
