Dak Gomtang (Korean Chicken Soup)

Dak Gomtang (Korean Chicken Soup)

Adapted from KoreanBapsang.com

I like to play with recipes from different cultures. This is a flavorful soup that uses ingredients that do NOT require a trip to an Asian market. Gotchu™ is a Korean hot sauce made from gochugaru a Korean chili blend. I was able to get mine at a local chain grocery store.

Makes 4 servings

6 cups homemade chicken stock or canned broth
5 large garlic cloves
1 1/2 -inch piece ginger, sliced
1/4 medium onion, quartered
1-2 scallions, white parts only
1/4 teaspoon whole black peppercorns (if available)

3 boneless skinless chicken thighs

3 scallions, finely chopped to garnish
Kosher salt and freshly ground pepper to taste

Cooked white rice for serving, optional

Spicy sauce (dadaegi), optional

1 1/2 tsp. Gotchu™ (Korean hot sauce)

1 tsp. minced garlic
1 1/2 tsp. soy sauce (guk ganjang)
1 1/2 Tbsp. chicken broth from the soup

1. Combine the stock with the garlic cloves, ginger, onion, scallions and bring to a boil in a pot. Simmer covered for 30 minutes to allow the flavors to meld.
2. Add the chicken thighs to the stock; return to a boil and cook for 5 minutes.
3. Remove from the heat, allow the chicken to poach for about 15-20 minutes until cooked through.
4. Transfer the chicken to a cutting board, when cool enough to handle shred.
5. Strain the stock and return it to the pot. Season to taste with salt and pepper
6. Make the spicy sauce by combining all ingredients in a small bowl. Whisk to combine.
7. Ladle stock into bowls, add shredded chicken and chopped scallions.
8. Serve the soup with the rice and spicy sauce on the side.

Enjoy!