Dakgomtang (Korean Chicken Soup)

Prepared with a clean poaching technique and lean chicken, this soothing soup provides a high-protein, easily digestible meal that keeps you full longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.3 lbs (600 g) chicken breast, raw · 672 kcal in the whole recipe
• 7 oz (200 g) boneless skinless chicken thighs, raw · 288 kcal in the whole recipe
• 1 medium yellow onion (4.6 oz / 130 g) · 52 kcal in the whole recipe
• 5 cloves garlic (20 g) · 30 kcal in the whole recipe
• 2 tbsp minced fresh ginger (12 g) · 10 kcal in the whole recipe
• 4 green onions, chopped (60 g) · 19 kcal in the whole recipe
• 7 oz (200 g) cooked glass noodles (sweet potato starch noodles) · 168 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 1/2 tbsp toasted sesame oil (6 g) · 53 kcal in the whole recipe
• Salt, black pepper, and red pepper flakes (gochugaru) to taste

Method

1. Place chicken breast, chicken thighs, onion, garlic, ginger, salt, and 8 cups of water in a large stockpot, bring to a boil, then simmer over low heat for 30 minutes until the chicken is tender.

   

2. Remove cooked chicken from the broth, allow to cool slightly, shred into bite-sized pieces, and toss in a bowl with soy sauce, sesame oil, black pepper, and half of the green onions.

   

3. Strain the boiling broth through a fine mesh sieve to make a clear broth, then return it to the pot and heat gently over medium heat.

   

4. Divide cooked glass noodles and shredded seasoned chicken into four serving bowls, pour hot broth over top, and garnish with remaining green onions and red pepper flakes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.