Dakgomtang
Ingredients: whole chicken, cold water, garlic cloves, ginger, medium-sized onion · 160 min cook time · 450kcal · ~₩15,350
Ingredients
1개 whole chicken, 1gallon cold water, 12개 garlic cloves, 1큰술 ginger, 1개 medium-sized onion, 1개 large Korean green onion (daepa), 1.5작은술 salt, 1큰술 sesame oil, 2큰술 soy sauce, 1큰술 vinegar, 0.25컵 onion (for dipping sauce), 3개 garlic cloves (for dipping sauce), 1개 large green chili pepper, 0.25컵 gochugaru, 0.25컵 chicken broth (for seasoning paste), 2큰술 fish sauce, 1작은술 ginger (for seasoning paste), 1개 large green onion (for garnish), 4공기 rice, 1꼬집 ground black pepper
Instructions
1. Wash the whole chicken thoroughly. Remove any gizzards if present. Cut off excess fat, especially around the tail and any large yellow fat chunks, to prevent a smelly broth.
2. In an 8-quart pot, add 1 gallon of cold water. Add 12 garlic cloves, 1 tablespoon of thinly sliced ginger, and 1 medium-sized onion cut in half. Add 1 large Korean green onion (daepa), or 3 regular green onions if daepa is unavailable.
3. Cover the pot and cook over medium-high heat for 30 minutes until the chicken is vigorously boiling.
4. After 30 minutes, turn down the heat to medium and cook for another 40 minutes until the chicken is fully cooked and tender.
5. Carefully fish out the cooked chicken from the pot. Turn off the heat. Add 1 tablespoon of salt to the broth and cover the pot.
6. Discard the cooked green onion, onion, and ginger from the pot. Separate the meat from the bones of the cooked chicken. You can wait for the chicken to cool down slightly if it's too hot. Keep the chicken breast and dark meat separate.
7. Return the chicken bones (after removing meat and some fat) back into the pot with the broth. Turn on the heat again and simmer over low heat for 30 minutes to infuse more bone flavor.
8. Shred the chicken breast meat. Take some cooked garlic from the broth, it will be very soft. Mix the shredded chicken breast and cooked garlic with 0.5 teaspoon of salt and 1 tablespoon of sesame oil. Gently mix to keep the white color. This will be served as a side dish.
9. Prepare the dipping sauce: Combine 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1/4 cup of chopped onion, 3 sliced garlic cloves, and a large green chili pepper (sliced). Mix well.
10. Prepare the seasoning paste: In a bowl, mix 1/4 cup of gochugaru, 1/4 cup of chicken broth (from the pot), 2 tablespoons of fish sauce, and 1 teaspoon of ginger. Slice a large green onion for garnish.
11. After simmering the bones for 30 minutes, strain the broth. Use a mesh strainer lined with a cotton cloth or 2-3 layers of cheesecloth to remove impurities, bones, and fat. You should get around 10-12 cups of clear, slightly milky broth.
12. To serve, heat up the soup. Place rice in a bowl, add some chicken meat (dark meat and the seasoned breast meat), and pour the hot soup over it. Garnish with sliced green onions and black pepper to taste. Serve with the dipping sauce, seasoning paste, and other desired side dishes like fermented squid or pollock roe.
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