Korean Chicken Soup

The first time I made dakgomtang was on a rainy Tuesday when I needed something that felt like a hug in a bowl. My Korean neighbor had mentioned how her mother would make this soup whenever anyone felt under the weather, and suddenly I needed that comfort more than anything.

Last winter I made a double batch when my whole family came down with a nasty flu. My sister who never eats soup when shes sick actually asked for seconds and then asked me to write down the recipe.

Ingredients

• 1 whole chicken (about 3–3.5 lbs / 1.3–1.5 kg), cleaned and giblets removed: I've learned that a slightly smaller bird works better here because larger chickens can make the broth too rich and overwhelming
• 1 medium onion, peeled and halved: Leaving the onion in large chunks makes it easier to fish out later while still infusing all that sweet aromatic flavor into the broth
• 10 cloves garlic, peeled: Dont be shy with the garlic since it mellows beautifully during simmering and becomes almost sweet rather than sharp
• 6 green onions (scallions), 2 whole, 4 finely sliced: The whole ones go into the broth for depth while the sliced ones are essential for that fresh finish and garnish
• 1-inch (2.5 cm) piece of ginger, sliced: Thin slices release their warming essence more readily and are easier to strain out later
• 1 small daikon radish (optional), cut into large chunks: The daikon adds a subtle sweetness and helps clarify the broth but the soup is still delicious without it
• 2 tsp sea salt, divided (plus more to taste): Start with less since the dipping sauce adds saltiness and you can always adjust at the end
• 1/2 tsp freshly ground black pepper: Freshly ground makes a noticeable difference in the warm background spice it provides
• 2 tbsp soy sauce (gluten-free if needed): This forms the base of the dipping sauce and adds that essential umami note
• 1 tbsp rice vinegar: The acidity cuts through the rich broth and brightens every single bite
• 1 tsp sesame oil: Toasted sesame oil is non-negotiable here for that authentic Korean flavor
• 1 tsp toasted sesame seeds: Toast them yourself in a dry pan for just a minute for the best nutty flavor
• 1 green onion, finely sliced: Extra green onion in the dipping sauce adds freshness and a little crunch
• Pinch of chili flakes (optional): Just a pinch gives a gentle warmth without overpowering the delicate flavors

Instructions

Prep the chicken and water:

Rinse the chicken thoroughly under cold water, removing any giblets and excess fat from the cavity. Place it in a large pot and cover with 12 cups (3 liters) cold water.

Build the broth base:

Add the onion halves, all 10 peeled garlic cloves, sliced ginger, 2 whole green onions, and daikon chunks if using. Bring everything to a boil over medium-high heat, skimming off any foam that rises to the surface.

Simmer gently:

Reduce the heat to low, partially cover the pot, and let it simmer for about 1 hour. The broth should be gently bubbling not boiling violently.

Strain and clarify:

Carefully remove the chicken and set it aside on a plate to cool slightly. Strain the broth through a fine mesh sieve, discarding all the vegetables and aromatics, then return the clear broth to the pot.

Shred and return:

When the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the broth and season with 1 to 1½ teaspoons salt and black pepper, tasting as you go.

Final simmer:

Let the soup simmer gently for another 10 minutes to let the flavors meld together.

Make the dipping sauce:

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, the extra sliced green onion, and chili flakes if using.

Serve it up:

Ladle the hot soup into bowls and top generously with the remaining 4 sliced green onions. Serve the dipping sauce on the side for everyone to add as they please.

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This soup has become my go-to gift for friends who need comfort. I once delivered a batch to a neighbor who had just returned home from surgery and she told me later it was the first thing she actually wanted to eat in days.

The Art of Clear Broth

The secret to that restaurant-clear broth is patience during the initial boil. Starting with cold water and bringing it up slowly helps extract proteins more gently, and skimming that foam off the top in the beginning makes all the difference between cloudy and crystal clear soup.

Making It Your Own

Ive started adding a handful of glass noodles during the last few minutes of simmering when I want something more substantial. My friend adds enoki mushrooms and another swears by adding a small piece of Korean radish for extra sweetness.

Perfecting the Dipping Sauce

The dipping sauce is what elevates this from simple soup to something truly special. Adjust the ratios to your taste some days I want more vinegar, others I increase the sesame oil.

• Make a double batch of the sauce because it keeps well in the fridge and is amazing on grilled meats or plain rice
• If you love heat add gochugaru instead of regular chili flakes for authentic Korean flavor
• Let the sauce sit for 5 minutes before serving to let the flavors meld together

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There is something so right about a soup that nourishes the body and soul simultaneously. I hope this becomes your comfort recipe too.

Frequently Asked Questions

→ What makes the broth clear?

Skimming foam during the initial boil and straining through a fine mesh sieve removes impurities, creating the characteristic clear broth.

→ Can I use chicken pieces instead of whole?

Yes, bone-in chicken pieces work well—adjust cooking time to 40-50 minutes until meat falls off the bone easily.

→ Is daikon radish necessary?

No, daikon is optional. It adds subtle sweetness but can be omitted or replaced with regular radish without affecting the overall flavor profile.

→ How long does the soup keep?

Store refrigerated for up to 3 days. The broth actually improves overnight as flavors meld—reheat gently to maintain texture.

→ What can I add for more substance?

Glass noodles or mushrooms during the final simmer add body while keeping the delicate essence intact.