Korean Dak Gomtang
Equipment
Ingredients
Soup
chicken leg (bone-in, skin-on, raw)
450 g
garlic
5 cloves
ginger
3 slices
onion
0.5 piece
green onion
5 piece
peppercorn
0.5 tsp
salt
1 tsp
black pepper
1 tsp
water
1500 ml
Dipping Sauce
jalapeño (diced)
1 tbsp
soy sauce
5 tbsp
honey
1 tbsp
water
2 tbsp
Rice
cooked rice (cooked)
1.5 cup
Instructions
Prepare vegetables
Chop green onions and onion into bite-sized pieces.
Make the broth base
In a large pot on high heat, combine garlic, ginger, onion, green onions, peppercorns, salt, pepper, and water. Bring to a boil.
Cook the chicken
Add chicken legs to the boiling broth and cook for 30-50 minutes until fully cooked and tender.
Shred the chicken
Remove cooked chicken from the pot, place in a bowl and shred with a fork.
Make dipping sauce
In a small bowl, mix diced jalapeños, soy sauce, honey, and water until well combined.
Strain the soup
Strain the broth to remove impurities and aromatics, leaving a clear soup.
Assemble the dish
Place cooked rice into each bowl of soup, add shredded chicken, and top with diced green onions. Serve with dipping sauce on the side.
Original recipe
Storage
Store soup and rice separately for best texture. Reheat gently to avoid overcooking chicken.
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