Chicken Gomtang Soup - Extracting the Broth Twice Using a Dashi Bag Makes All the Difference

Steps

1. 1

   Trim excess fat from the chicken, rinse well, and set aside.

2. 2

   Prepare the onion, green onion, whole garlic cloves, ginger, shiitake mushrooms, and a chunk of radish.

3. 3

   Place the chicken, onion, green onion, garlic, ginger, shiitake mushrooms, radish, and 1/2 cup of soju into a pot.

4. 4

   Once boiling, skim off impurities, cover the pot, and cook over medium heat for 30 minutes.

5. 5

   Strain out all the aromatics, leaving only the chicken and broth.

6. 6

   Slice the radish into thin rectangular pieces; let the chicken cool slightly and separate the meat from the bones.

7. 7

   Place the bones in a dashi bag, then add 500ml of water, the chicken meat, dashi bag, radish, and 1/2T sea salt to the pot; simmer uncovered over low heat for 30 minutes.

8. 8

   In a bowl, combine red pepper powder 2T, minced garlic 1T, and brewed soy sauce 1T to make a dipping sauce.

9. 9

   Remove the dashi bag, ladle into bowls, and serve with green onion and the dipping sauce.