Korean Chicken Soup (Printable Version)

Delicate Korean-style chicken broth with aromatic vegetables and savory dipping sauce.

# What You’ll Need:

→ Poultry

01 - 1 whole chicken (3-3.5 lbs), cleaned with giblets removed

→ Vegetables & Aromatics

02 - 1 medium onion, peeled and halved
03 - 10 cloves garlic, peeled
04 - 6 green onions, 2 left whole, 4 finely sliced
05 - 1-inch piece fresh ginger, sliced
06 - 1 small daikon radish, cut into large chunks (optional)

→ Seasoning

07 - 2 tsp sea salt, divided, plus additional to taste
08 - 1/2 tsp freshly ground black pepper

→ Garnish & Dipping Sauce

09 - 2 tbsp soy sauce (gluten-free if needed)
10 - 1 tbsp rice vinegar
11 - 1 tsp sesame oil
12 - 1 tsp toasted sesame seeds
13 - 1 green onion, finely sliced
14 - Pinch of chili flakes (optional)

# Directions:

01 - Rinse the chicken thoroughly under cold running water. Place in a large stockpot and cover with 12 cups cold water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
02 - Add the halved onion, peeled garlic cloves, sliced ginger, 2 whole green onions, and daikon radish if using. Reduce heat to low, cover partially, and maintain a gentle simmer for 1 hour.
03 - Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh sieve, discarding all solid vegetables. Return the clear broth to the pot.
04 - Shred the cooled chicken meat into bite-sized pieces, discarding skin and bones. Return the shredded chicken to the broth. Season with 1 to 1½ teaspoons salt and black pepper, adjusting to taste.
05 - Simmer the soup gently for another 10 minutes to allow flavors to meld.
06 - In a small mixing bowl, combine soy sauce, rice vinegar, sesame oil, toasted sesame seeds, finely sliced green onion, and chili flakes if desired. Stir until well incorporated.
07 - Ladle hot soup into serving bowls and garnish with remaining sliced green onions. Serve immediately with dipping sauce on the side.

# Top Tips:

01 -
  • The broth develops an incredible depth of flavor that tastes like it simmered all day even though it comes together in about an hour
  • Theres something deeply satisfying about making a whole bird stretch into four generous bowls of nourishment
  • The dipping sauce transforms each bite into something bright and tangy that cuts through the rich broth
02 -
  • Resist the urge to rush the initial boil or youll end up with a cloudy broth instead of that pristine clear soup that makes this dish so elegant
  • Letting the chicken cool slightly before shredding makes the meat come off the bone cleanly and keeps it tender rather than stringy
  • The dipping sauce should be made right before serving so the sesame seeds stay crunchy and the green onions remain bright and fresh
03 -
  • Simmering the chicken for up to 2 hours creates an incredibly rich broth but watch the liquid level and add more water if needed
  • Serve the soup piping hot with steamed white rice on the side for the most traditional and satisfying experience

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