Korean Dak Gomtang Gukbap For the Cold Winter. Dak gomtang is a variation made with chicken, but the chicken does not take as much time to cook. It's simple to make and typically served with cooked rice in the soup with shredded chicken meat on top along with lots of chopped scallion. See recipes for Juicy Samgyetang-Style Salted Pork (perfect even for gukbap) too.

This is easily one of the best Chicken Soups that we've made! Cooking notes for Dak Gom Tang. It's best to make a master-pot for the broth. You can cook Korean Dak Gomtang Gukbap For the Cold Winter using 14 ingredients and 15 steps. Here is how you cook it.

Ingredients of Korean Dak Gomtang Gukbap For the Cold Winter

It's 1 of net 300 grams Chicken (for hot pot).
It's 1 of leek Japanese leek (the green part).
You need 1 clove of Garlic.
Prepare 1 piece of Ginger.
It's 2 tbsp of Sake.
You need 1 1/2 liter of Water.
You need 50 grams of Daikon radish.
Prepare 50 grams of Japanese leek.
Prepare 1 tsp of Dried scallop soup stock granules.
It's 50 grams of Carrot.
Prepare 1 tbsp of Salt.
It's 1 dash of Pepper.
You need 1 tbsp of White sesame seeds.
Prepare 1 of serving Cooked rice.

Then prepare individual servings in a small pot. You can transfer to a bowl before serving to family and friends. Dak gomtang is a variation made with a whole chicken, but the chicken does not take as many hours to simmer. The key is to use a lot of garlic.

Korean Dak Gomtang Gukbap For the Cold Winter instructions

Rinse the chicken with water and pat dry..
Create a slit with a knife along the bone. This is so that the juices can easily come out and the meat can easily separate..
Once the chicken is prepared, boil it in water..
After boiling, rinse the chicken well with water. Be sure to wash away the blood and guts..
Put 1~1.5 liters of water (depending on the size of your pot) in a pot, then add the chicken, green part of the leeks, garlic, ginger, and sake, and turn on the heat..
Crush the garlic and ginger. If you use a lid, you will have a cloudy soup. If you don't use a lid, you will have a transparent soup. This time, cover with the lid and leave alone for 1 hour..
I forgot to add the sake! When simmering, I leave it alone on the stove top. This is what it looks like in the middle of simmering..
If the water covers just a bit more than half of the ingredients, it's ready. If it's not cloudy, turn the heat up and let simmer for a bit longer. The water and oil will mix to make a milky color!.
If you let it sit overnight, it's even better and light and healthy! In this case, cover with plastic wrap on the surface of the liquid..
The reason for this is that the next day, when you peel the wrap off, it will remove the fat!.
Throw out the leeks and ginger. Take out the chicken and remove the bone. Return the chicken to the soup, add some water, and bring the soup back to a boil..
Slice the carrots and daikon into short, rectangular slices. Thinly slice the leek. You can use any vegetables you like, and cut them anyway you like, too!.
Simmer, simmer... Add the dried scallop soup stock granules. If you don't have any, you can use Chinese soup stock. Adjust the seasonings with salt and pepper..
Add 1/2~1 serving of rice to the soup. Add as much as you like. Let it simmer..
Transfer to a bowl, then sprinkle black pepper and white sesame seeds on top. Eat it with kimchi or green onion namul! It looks so delicious!.

Gomtang generally refers to a soup made by simmering beef bones and meat for several hours. The result is a comforting milky broth with tender meat. Their sundae is known for being compact but filled with all types of delicious fillings. One of the best sundae gukbap (Korean blood sausage rice soup) restaurants located in Incheon. The Ramen Rater reviews a gomtang variety sent by Samyang Foods of South Korea - famous for their Buldak Bokkeummyun among other varieties.