Preparing the Ingredients

Oh, Korean Chicken Soup, how I adore you! This recipe brings together tender chicken, flavorful broth, and just a hint of spice. It’s perfect for warming up on chilly days or whenever I need a comforting meal. Inspired by traditional Dak Gomtang, this soup is a must-try for anyone who loves Korean cuisine.

Adding Flavor and Spice

To start, I soak glass noodles and prepare the chicken by cleaning it thoroughly. Into a large pot go the chicken, water, green onions, onion halves, smashed garlic, and bay leaves if I have them. I bring it all to a boil, then let it simmer until the chicken is tender.

Assembling the Soup

While the chicken cooks, I slice green onions for garnish and mix gochugaru with garlic for a spicy paste. Once the chicken is done, I shred it and season it with sesame oil and black pepper. Meanwhile, I reduce the broth to concentrate its flavors.

Korean Chicken Soup_ raw — Healthy Korean Chicken Soup 3

Final Touches

In individual bowls, I place soaked glass noodles, cooked rice, the seasoned shredded chicken, and a piece of chicken thigh or drumstick. I ladle in the hot broth, sprinkle on more green onions and black pepper, and bring it all to a boil. Hot and steaming, I serve this Korean Chicken Soup with a side of salt and pepper for seasoning. Sometimes, I add kimchi or kkakdugi for an extra kick. It’s a meal that warms the soul and satisfies every time.

Chef’s Notes- Korean Chicken Soup

Quality Ingredients: Use fresh, high-quality chicken for the best flavor and texture.
Trimming and Cleaning: Properly trim excess skin and rinse the chicken thoroughly to remove any impurities.
Boiling Technique: Boil the chicken uncovered initially to remove impurities, then cover and simmer to develop a flavorful broth.
Seasoning Tip: Season the shredded chicken with sesame oil and black pepper to enhance its taste before adding to the soup.
Optional Spicy Paste: Adjust the spiciness by controlling the amount of gochugaru and minced garlic in the spicy paste.

Korean Chicken Soup

Recipe by Kimmy

Course: Main Course, SoupCuisine: KoreanDifficulty: Medium

Servings

bowls

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Resting Time

minutes

Total time

hour

minutes

Dive into the heartwarming flavors of Korean cuisine with this comforting chicken soup! Perfect for chilly days or when you need a soul-soothing meal, this dish combines tender chicken, aromatic broth, and a hint of spice. It’s a simple yet flavorful recipe that will have you feeling like a pro in the kitchen. Inspired by traditional Dak Gomtang, this soup is a must-try for any home cook!

Ingredients

For the Broth:
1 whole chicken (about 2 lbs)
13 cups water
4-5 long pieces green onions
1 large onion, halved
10 cloves garlic, smashed
2-3 pieces bay leaves (optional)
1 tablespoon salt (to season after reducing)
For the Shredded Chicken Seasoning:
1 tablespoon sesame oil
A few cracks of black pepper
For the Spicy Paste (Optional):
2 tablespoons gochugaru (Korean chili flakes)
1 teaspoon minced garlic
3 tablespoons chicken broth (after reducing)
For Individual Servings:
Small handful of pre-soaked glass noodles (optional)
1 cup cooked rice
5-6 ladles chicken broth
Small handful of seasoned shredded chicken
Small handful of sliced green onions
Salt & pepper for seasoning
Alternative Ingredients:
Chicken: Turkey or duck can be used as an alternative.
Gochugaru: Substitute with red chili flakes or paprika for less heat.
Dangmyeon Noodles: Use rice noodles or vermicelli as a substitute.
Sesame Oil: Olive oil or avocado oil can be used instead.

Directions

Prep and Boil Chicken: Soak a small handful of glass noodles in cold water and set aside. Prepare the whole chicken by trimming off the tail and excess skin around the cavity. Rinse thoroughly inside and out under running water. Place the cleaned chicken in a large pot with 13 cups of water. Add long pieces of green onions, halved onion, smashed garlic cloves, and optional bay leaves. Cover and bring to a boil on high heat. After boiling for 7 minutes, reduce to medium heat and continue boiling for another 23 minutes.
Prepare Garnish and Spicy Paste: Thinly slice another green onion stalk for garnish. For the optional spicy paste, mix gochugaru and minced garlic in a small bowl. Set aside and add chicken broth later.
Shred Chicken: After boiling for 30 minutes, remove the chicken from the pot and let it cool for 10-15 minutes. Separate the wings and drumsticks for plating and shred the remaining meat. Return the carcass and bones to the pot and boil on high heat without the lid for another 15 minutes to reduce the broth.
Season Chicken and Broth: Toss shredded chicken with sesame oil and black pepper. After reducing the broth for 15 minutes, season with salt. If making spicy paste, add 3 tablespoons of broth to the gochugaru mixture.
Assemble Individual Bowls: In a small pot or traditional Korean bowl, add soaked glass noodles (if using), cooked rice, seasoned shredded chicken, and a piece of chicken thigh or drumstick. Pour in 5-6 ladles of broth and top with sliced green onions and black pepper. Bring to a boil and then turn off the heat.
Serve: Serve hot with a side of salt and pepper for guests to season to taste. Optionally serve with kimchi or kkakdugi.