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. However, you can serve the rice separately so the diner can enjoy.
It's the perfect meal on a cold night! During a weekend where we would take the girls sledding for the first time, where it was literally snowing all day long on this Saturday and the freezing temperatures. I'll introduce Dak-gomtang, Korean Chicken bone soup. 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
- Prepare 1 of net 300 grams Chicken (for hot pot).
- You need 1 of leek Japanese leek (the green part).
- Prepare 1 clove of Garlic.
- Prepare 1 piece of Ginger.
- Prepare 2 tbsp of Sake.
- Prepare 1 1/2 liter of Water.
- Prepare 50 grams of Daikon radish.
- It’s 50 grams of Japanese leek.
- You need 1 tsp of Dried scallop soup stock granules.
- It’s 50 grams of Carrot.
- You need 1 tbsp of Salt.
- It’s 1 dash of Pepper.
- It’s 1 tbsp of White sesame seeds.
- Prepare 1 of serving Cooked rice.
This is really savory and yummy so everyone can enjoy this soup. All kinds of rice goes well with this. 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. Gukbap (국밥), hot soup with rice, is a Korean dish made by putting cooked rice into a hot soup or boiling cooked rice in a soup. Gukbap is a compound of guk (soup) and bap (cooked rice). The name of the gukbap varies from region to region.