Dak Gomtang — Korean Chicken Soup

Comfort in a Bowl : Homemade Chicken Soup

Cooking time : 70 mins

If you’re looking for a warm, nourishing, and comforting bowl of soup that soothes your body and soul, Chicken Gomtang (닭곰탕) is the answer.

Dak Gomtang is a soothing Korean chicken soup made with tender meat and rich broth—simple, nourishing, and deeply comforting.

This Korean-style chicken soup is gentle yet deeply flavorful, made by simmering chicken and aromatic vegetables for a long time to extract every bit of goodness. It’s simple, hearty, and deeply satisfying - perfect for chilly evenings, sick days, or just whenever you crave a warm bowl of love.

Today, I’ll walk you through my go-to recipe for chicken gomtang, a version I made following a simple and effective process that anyone can follow at home. It’s the kind of dish that tastes like home, even if you’ve never had it before.

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Ingredients

Here’s what you need to make a pot of delicious chicken soup:

• 1 pack of chicken legs or thighs (bone-in and skin-on preferred for flavor) , whole chicken is fine!
• 3 tablespoons cooking wine (like mirin or cheongju)
• 3 liters water
• 1 onion, peeled and halved
• 3 whole green onions (plus more for garnish)
• A generous handful of garlic cloves (about 10–12 cloves)
• Salt, to taste
• Black pepper (optional, for a mild heat)
• Cooked steam rice, for serving
• Kimchi, as a classic side (optional, but highly recommended!)

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Step-by-Step : How to make Korean style chicken soup

Step 1: Blanch the Chicken

This step is essential to make your broth clear and clean-tasting.

Take one pack of chicken legs (about 4–6 pieces depending on the pack) and place them in a pot. Add 3 tablespoons of cooking wine and enough water to cover the chicken. Bring it to a boil and let it simmer for about 2 minutes.

You’ll notice some scum rising to the top - that’s normal! This blanching process removes impurities and helps ensure your final soup is clear rather than cloudy.

After two minutes, remove the chicken legs and discard the water. Rinse the chicken briefly under cold water if you want to be extra thorough.

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Step 2: Simmer the Broth

Now for the magic part - the slow simmering that turns simple ingredients into deep, savory gold.

In a clean large pot, add:

• The blanched chicken legs
• 3 liters of fresh water
• 1 peeled onion
• 3 green onions - cut in large pieces
• A handful of garlic cloves (you can crush them slightly for more aroma)
• Optional: a few shakes of black pepper or a few peppercorns

Bring everything to a boil, then lower the heat to maintain a gentle simmer. Cover partially and let it cook for about 1 hour. This slow simmering process draws out the natural collagen, flavor, and richness from the chicken and aromatics.

Your kitchen will start smelling amazing - that warm, garlicky, homey scent that makes you feel like everything is right in the world.

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Step 3: Strain the Broth

Once your broth has been simmering for about an hour, it’s time to remove the solids.

Using a slotted spoon or a fine-mesh strainer, carefully scoop out all the ingredients. The onion, green onion, and garlic will be very soft and likely falling apart - don’t worry, that means they’ve done their job.

You can discard the vegetables, but make sure to keep the chicken!

The broth at this point will be light golden, full of flavor, and incredibly aromatic.

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Step 4: Shred the Chicken

The chicken meat should now be fall-off-the-bone tender.

Let it cool slightly so you can handle it, then remove the bones and skin and shred the meat into bite-sized pieces using your fingers or a fork. It should come apart easily, no knives needed.

You’ll be amazed at how tender and juicy the meat is. This is the heart of your soup!

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Step 5: Final Seasoning and Simmer

Return the shredded chicken to the broth.

Taste the soup, and season with salt to your liking. Gomtang is meant to be delicate and soothing, not overpowering, so start light and adjust

Bring the soup back to a gentle boil, then reduce the heat and let it simmer for another 5–10 minutes. This step helps the chicken absorb the flavorful broth and become even more delicious.

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Step 6: Garnish and Serve

Just before serving, finely chop a few green onions and sprinkle them on top for freshness and a slight crunch.

Ladle the hot gomtang into bowls, making sure to include plenty of chicken and broth. Serve with:

• A bowl of steamed white rice
• Some kimchi on the side

You can either spoon the rice into the soup or enjoy it on the side. Korean comfort food at its finest.

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💡 Tips and Notes

• Use bone-in chicken for the best flavor. The bones help create a rich, slightly milky broth.
• You can substitute chicken thighs or even a whole chicken, cut into parts.
• If you prefer a richer broth, let it simmer longer (up to 2 hours) or use a pressure cooker.
• For a deeper golden color, you can roast the onion slightly before adding it to the broth.
• This soup stores well! Keep it in the fridge for up to 3–4 days or freeze it in batches.
• Add noodles for a chicken noodle soup twist, or even rice cakes (tteok) for a fusion comfort dish.

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Why Chicken soup Is So Special

This is the kind of dish that brings families together. It’s traditionally made with beef, ox bones, or brisket, but this chicken version is lighter and faster to prepare while still being deeply satisfying. Here’s why I love it:

• Simple ingredients: Just a few pantry staples and aromatics.
• One-pot meal: Easy cleanup, minimal prep.
• Nutritious: Full of protein, collagen, and flavor.
• Customizable: Add noodles, mushrooms, eggs - whatever you like.
• Healing: Perfect for cold days, tired bodies, or post-flu recovery.

Whether you’re Korean or just love Korean food, there’s something universally comforting about gomtang. It’s humble yet full of care. You don’t need fancy techniques or hard-to-find ingredients. Just time, patience, and love.

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Storing Leftovers

If you make a big batch (which I always recommend!), here’s how to store it:

• In the fridge: Store in an airtight container for up to 3–4 days. The flavor actually gets better the next day!
• In the freezer: Let the soup cool completely and freeze in portions for easy future meals. Thaw and reheat gently on the stove.

Just don’t forget to add fresh green onions after reheating - that little touch makes all the difference!

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Chicken gomtang is more than just a bowl of soup. It’s warmth, comfort, and nourishment - all wrapped into one. Whether you’re cooking for yourself, your family, or a loved one feeling under the weather, this recipe is sure to warm their heart as much as it does their stomach.

Give it a try this weekend - you might just discover your new favorite comfort food.