There is a very popular beef soup dish called “GomTang” in Korean cuisine. The name means that beef and bones are boiled for a long time to get a rich flavor for the broth. So, some people have started to make this kind of soup using chicken instead of beef and called it dak gomtang. Homemade chicken broth that is made with Korean flavors and ingredients such as green onion and garlic, along with cooked Korean radish, makes for a warm and delicious soup for cold days. The pretty color combination of the garnishes make this soup even more appetizing and gives it extra flavor. This can be good for baby food if you chop and mash the ingredients into little pieces. Try it someday.
Yield: 3 Servings
Short Korean Lesson
- GungJeon (궁전) = Palace
- WangJok (왕족) = Royal Family
- 1 lb Chicken Breast with Skin and Bone
- 2 Cups Korean Radish (½ lb)
- 2 Eggs (2 Pinches Salt)
- ¼ Cup Green Onion
- 1 Tbsp Red Hot Pepper (Optional)
- ¾ tsp Salt
- ⅛ tsp Black Pepper
- 6½ Cup Water
- 2 Stalks Green Onions
- 10 Pieces Black Peppercorns
- 6 Garlic Cloves
Obtain 1 lb of chicken breast with skin and bone. It is important to have the skin and bone for good broth.
2 stalks of green onions, 6 garlic cloves, and 10 black peppercorns helps make the broth even better.
Pour 6½ cups of water into a pot. Then add the chicken and the rest of the broth ingredients such as green onions, garlic, and black peppercorns to the pot. Start to cook it on high. Once it starts to boil, reduce the temperature to medium and cook for about 45 minutes with the lid on.
Meanwhile, prepare the radish and the garnishes. To do that, cut 2 cups of Korean radish into 1 x 1 x ¼ inch squares.
Make white and yellow separated egg jidan with 2 eggs. I already posted a video showing how to make jidan before, so you can check it out. Finely chop ¼ cup worth of green onion. I like to use only the green part for this to get better color. Cut 1 Tbsp worth of a red hot pepper into 1 inch thin strips. Hot red pepper is optional.
45 minutes later, you will get this light milky-colored broth.
Take out the cooked chicken pieces from the broth and let it cool. Strain the broth and discard the cooked green onion, garlic, and peppercorns. You will get about 4½ cups of chicken broth.
Pour the broth back into the pot and add the radish. Once it starts to boil, cook for about 15 minutes on medium-high.
When the chicken has cooled down little, roughly shred it.
While the radish is cooking, add the shredded chicken to the broth.
Season the soup with about ¾ tsp of salt and ⅛ tsp of black pepper. Depending on your tastes, you can adjust the amounts. Continuously cook the radish.
15 minutes later after the radish started cooking, turn off the heat and add the chopped green onion. It is ready to serve.
Put some of the soup in a bowl and garnish the soup with some of the egg whites, egg yolks, and red hot pepper pieces. I like to mix freshly cooked rice into the soup and eat it with some kimchi. It is very delicious.