As the final chill of winter settles in, there’s something undeniably comforting about a warm bowl of Korean Chicken Soup that wraps you in its embrace. I first encountered Dak Gomtang at a small eatery tucked away in a busy Seoul alley, where the rich aroma of simmering broth mingled with garlic and pepper would draw anyone in. The way the tender chicken fell off the bone and the warmth enveloped me made me realize this soup was something special.
Rethinking those busy weeknights filled with fast food, I set out to recreate that soul-soothing experience in my own kitchen. This recipe is a treasure—the tender chicken, fragrant garlic, and the option for homemade knife-cut noodles (kalguksu) make it feel both luxurious and approachable. Distinct yet simple, this dish doesn’t just fill your belly; it brings people together, making it perfect for cozy family dinners or serving to lovely friends during chilly evenings. To me, cooking has always been about connection, and this Korean Chicken Soup does just that. Join me on this flavorful journey, and let’s make some warmth in a bowl!
Why is Korean Chicken Soup such a favorite?
Comforting in Every Bowl: This Korean Chicken Soup is a timeless classic that warms the soul with its rich, savory broth filled with tender chicken and fragrant garlic.
Flavorful Ingredients: Fresh garlic, peppercorns, and green onions elevate this dish, creating a delightful depth of flavor.
Perfect for Any Occasion: Whether it’s a family dinner or a get-together with friends, this comforting soup is sure to impress.
Easy DIY Noodles: The optional knife-cut noodles (kalguksu) add a homemade touch and allow for a fun cooking experience.
Quick and Simple: Made in just about an hour, it’s perfect for busy weeknights when you crave home-cooked goodness.
Gather your loved ones and share a bowl of warmth that’s not just a meal but a memory in the making!
Korean Chicken Soup Ingredients
For the Soup
• Whole chicken – a tender base that provides rich flavor and nourishment.
• Onion – adds a wonderful sweetness that deepens the broth’s flavor.
• Garlic cloves – these not only enhance the taste but also offer health benefits.
• Green onion – contributes a fresh, aromatic touch to the soup.
• Black peppercorns – they give a warm spice that complements the ingredients.
• Water – use enough to cover the chicken for a hearty broth.
• Salt and pepper – always adjust to your taste for the perfect seasoning.
For the Optional Knife-Cut Noodles (Kalguksu)
• All-purpose flour – forms the base for a delightful, chewy texture.
• Potato starch – adds an extra layer of chewiness, perfect for these noodles.
• Salt – a small amount enhances the noodle flavor.
• Water – adjust the hydration for the perfect dough consistency.
This Korean Chicken Soup captures comfort in every bowl and is ready to become your new favorite recipe!
How to Make Korean Chicken Soup
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Boil the Chicken: In a large pot, combine the whole chicken, halved onion, garlic cloves, green onion, and black peppercorns. Fill the pot with enough water to fully cover the chicken and bring it to a boil over medium heat for about 25 minutes.
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Shred the Chicken: Carefully remove the chicken from the pot and let it cool for a few minutes. Then, using your hands or a fork, shred the meat off the bones, setting it aside in a container. Discard the discarded vegetables, return the bones to the pot, and cover to boil the broth for another 30 minutes.
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Strain the Broth: After boiling, strain the broth into a large bowl or pot, removing any excess fat. Season with salt and pepper to your liking, and enjoy your rich broth served on rice or alongside noodles.
For the Noodles:
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Prepare the Dough: In a medium bowl, whisk together the flour, potato starch, and salt. Gradually add in half of the water while gently mixing, then incorporate the rest, adjusting the water as needed until a cohesive dough forms. Knead for about 10-15 minutes until the dough is smooth and elastic.
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Rest the Dough: Place the dough in a container, press it down with a rolling pin to deflate, and cover it. Allow it to rest for 1 hour at room temperature or refrigerate overnight for improved flavor and texture.
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Roll and Cut Noodles: Once rested, roll out the dough to a thickness of about 0.3 cm. Lightly flour both sides to prevent sticking, then cut into strips approximately 0.3 cm wide. Spread the noodles out gently to maintain their shape.
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Cook the Noodle Soup: To serve, add some shredded chicken and broth back into a pot and mix in the freshly cut noodles. Bring to a gentle boil for 3-4 minutes until the noodles are cooked through. Season as desired, garnish, and enjoy with some kimchi on the side.
Optional: Serve with a drizzle of sesame oil for extra flavor.
Exact quantities are listed in the recipe card below.
Tips for the Best Korean Chicken Soup
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Chicken Choice: Use a fresh whole chicken for maximum flavor and tenderness. Frozen chickens may not have the same rich broth quality.
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Don’t Rush the Broth: Allow the broth to simmer for the full time to extract deep flavors. Skipping this can lead to a bland soup.
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Adjust the Seasoning: Taste your broth before serving. Remember, adding salt at the end enhances the overall flavor of the Korean Chicken Soup.
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Prevent Noodles from Sticking: Dust the noodle strips with flour during cutting and cooking to keep them from clumping together.
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Garnish Generously: Fresh green onions sprinkled on top not only enhance the presentation but also add a burst of flavor to your soup.
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Serve with Love: Pair your soup with kimchi for a delightful contrast that compliments the warm, savory broth beautifully.
Korean Chicken Soup Variations
Feel free to get creative and make this warm comfort food uniquely yours with these fun twists and substitutions!
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Low-Sodium: Swap regular salt with a low-sodium variant to keep the flavor while controlling sodium intake.
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Vegetable Boost: Add more vegetables like carrots, mushrooms, or bok choy for a nutrition-packed, colorful twist. They’ll complement the flavors beautifully!
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Spicy Kick: Incorporate a teaspoon of gochujang (Korean chili paste) for a flavorful heat that elevates each spoonful.
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Herbal Aroma: Substitute some of the black peppercorns with fresh ginger slices to add a fragrant, warming spice to the broth.
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Gluten-Free Noodles: Use gluten-free pasta or rice noodles instead of traditional kalguksu to make this soup accessible for those with gluten sensitivities.
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Creamy Broth: Stir in a splash of coconut milk right before serving for a unique creaminess that also adds depth to your flavors.
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Lime Zest: Add a squeeze of lime juice and some zest for a refreshing zing that brightens the rich soup.
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Stock Swap: Use homemade chicken stock instead of water for an even richer and more complex broth that elevates this classic dish.
With these exciting variations, your Korean Chicken Soup will never be boring!
What to Serve with Korean Chicken Soup?
As you serve up a hearty bowl of warm Korean Chicken Soup, consider delightful pairings that complete this comforting meal experience.
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Steamed White Rice: The fluffy rice provides a canvas for the savory broth, soaking up every drop and elevating the experience.
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Kimchi: This tangy, fermented side dish adds a spicy crunch that balances the soup’s warmth, making each bite exciting.
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Crispy Tempura Vegetables: Flavorful and crispy, tempura complements the soup’s silky texture, bringing a delightful crunch to your meal.
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Pickled Radishes: Their refreshing tanginess cuts through the rich flavors and offers a refreshing contrast that brightens up each spoonful.
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Savory Pancakes (Pajeon): The softness of these pancakes filled with green onions harmonizes beautifully with the broth, making them a perfect dipping companion.
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Chilled Cucumber Salad: Crisp, cool cucumbers tossed in a light vinaigrette provide a refreshing palate cleanser that balances the warmth of the soup.
An ideal spread of flavors and textures, these accompaniments will turn your meal into a true celebration of comfort and togetherness.
How to Store and Freeze Korean Chicken Soup
Fridge: Store leftover Korean Chicken Soup in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to maintain moisture.
Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Airtight: Ensure the soup is completely cool before sealing it in containers to prevent condensation and freezer burn.
Reheating: When ready to enjoy, reheat the soup on low heat until warmed through, stirring occasionally for even heating.
Make Ahead Options
These Korean Chicken Soup ingredients are perfect for meal prep! You can prepare the chicken and broth up to 3 days in advance, allowing the flavors to deepen while saving you time on busy weeknights. After cooking, let the chicken cool, shred the meat, and store it separately from the broth in airtight containers. You can refrigerate the broth and chicken for quick assembly later. If you’re making the optional knife-cut noodles, prepare the dough and let it rest for up to 24 hours in the fridge, then roll and cut them just before serving. When ready to enjoy, simply reheat the broth, add the chicken and noodles, and cook until the noodles are tender—bringing warmth and flavor back into your bowl!
Korean Chicken Soup Recipe FAQs
How do I select the best chicken for making Korean Chicken Soup?
Absolutely! Look for a fresh, whole chicken that feels firm and is free from any odd smells or discolorations. A weight of around 1 kg is ideal for this recipe, as it balances perfectly with the flavors from the broth. If you have access, organic or free-range chickens offer the richest flavor.
What’s the best way to store leftover Korean Chicken Soup?
You can keep any leftover Korean Chicken Soup in an airtight container in the fridge for up to 3 days. Just remember to let it cool completely before sealing it up! When reheating, add a splash of water to maintain its comforting moisture.
Can I freeze Korean Chicken Soup?
Yes! For freezing, ladle the cooled soup into freezer-safe containers and store it for up to 3 months. Be sure to leave some space at the top of the container to allow for expansion. When you’re ready to enjoy it, transfer it to the fridge and let it thaw overnight.
What can I do if my broth turns out bland?
Very! If you find that your broth lacks flavor, try simmering it a bit longer to extract more depth from the chicken and spices. Also, taste and adjust by adding more salt or freshly cracked pepper, as seasoning at the end can really elevate the broth.
Are there any dietary considerations I should keep in mind?
Indeed! If you’re serving this Korean Chicken Soup to guests, make sure to ask about allergies. The recipe contains chicken and garlic, which are both common allergens. Additionally, if you want to make it gluten-free, you can skip the optional noodles or use gluten-free flour.
How do I prevent the knife-cut noodles from sticking together?
Here’s the scoop! After cutting the noodles, sprinkle them with flour and gently toss them to coat. When cooking, add them to boiling broth only when ready to serve, and stir gently for the first minute. This effective method helps keep them perfectly separated while absorbing all the flavorful broth.
Ultimate Korean Chicken Soup for Comfort and Flavor
Ingredients
Equipment
Method
- In a large pot, combine the whole chicken, halved onion, garlic cloves, green onion, and black peppercorns. Fill the pot with enough water to fully cover the chicken and bring it to a boil over medium heat for about 25 minutes.
- Carefully remove the chicken from the pot and let it cool for a few minutes. Then, using your hands or a fork, shred the meat off the bones, setting it aside in a container. Discard the discarded vegetables, return the bones to the pot, and cover to boil the broth for another 30 minutes.
- After boiling, strain the broth into a large bowl or pot, removing any excess fat. Season with salt and pepper to your liking, and enjoy your rich broth served on rice or alongside noodles.
- In a medium bowl, whisk together the flour, potato starch, and salt. Gradually add in half of the water while gently mixing, then incorporate the rest, adjusting the water as needed until a cohesive dough forms. Knead for about 10-15 minutes until the dough is smooth and elastic.
- Place the dough in a container, press it down with a rolling pin to deflate, and cover it. Allow it to rest for 1 hour at room temperature or refrigerate overnight for improved flavor and texture.
- Once rested, roll out the dough to a thickness of about 0.3 cm. Lightly flour both sides to prevent sticking, then cut into strips approximately 0.3 cm wide. Spread the noodles out gently to maintain their shape.
- To serve, add some shredded chicken and broth back into a pot and mix in the freshly cut noodles. Bring to a gentle boil for 3-4 minutes until the noodles are cooked through. Season as desired, garnish, and enjoy with some kimchi on the side.
