A nourishing, milky-white chicken soup slow-simmered for hours until the broth is velvety and rich, served with rice, scallions, and a pinch of salt, a beloved restorative in northern Korea.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: large ceramic bowl
Garnishes: green onion, sesame oil, black pepper
Accompaniments: kimchi, pickled radish, salt on the side
Instructions
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1
Place whole chicken in a large pot. Add water, onion, garlic, and ginger. Bring to a boil.
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2
Reduce heat to a gentle simmer. Cook for 2 hours, skimming foam occasionally, until broth is milky white and chicken is very tender.
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3
Remove chicken. Strain broth through fine mesh. Return broth to pot.
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4
Shred chicken meat, discarding skin and bones.
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5
Place cooked rice in serving bowls. Add shredded chicken.
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6
Ladle hot milky broth over the rice and chicken. Season with salt, pepper, and a drop of sesame oil. Garnish with sliced green onion.
Did You Know?
The key to achieving the signature milky-white broth is maintaining a gentle, continuous simmer that emulsifies the collagen from the chicken bones into the liquid.
Chef's Notes
Equipment Tips
- large heavy pot
- fine mesh strainer
- ladle
Garnishing
green onion, sesame oil, black pepper
Accompaniments
kimchi, pickled radish, salt on the side
The Story Behind 닭곰탕
Chicken gomtang is a cherished comfort food in northern Korean cuisine, rooted in the tradition of slow-simmered bone broths that extract maximum nutrition and flavor. In Korean food philosophy, such soups are considered restorative and are often prepared for those recovering from illness or fatigue. The simplicity of the seasoning allows the deep, natural chicken flavor to shine.
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