Dak Gomtang (Korean Chicken Soup)

You can make this delicious Korean chicken soup recipe without a trip to a Korean market! It’s made with a whole chicken and a few aromatic vegetables you can easily find at your local market.
Korean chicken soup over rice

Here’s a Korean chicken soup recipe you can make without a trip to a Korean market! It’s a good alternative to samgyetang (삼계탕, ginseng chicken soup), if you don’t have ginseng

Based on the lunar calendar, Koreans mark the hottest summer period with 3 distinct days – chobok (beginning), jungbok (middle) and malbok (end). On these days,Koreans traditionally eat samgyetang (ginseng chicken soup), which is believed to be an energy-boosting dish. Today is “malbok”, and I realized I have not made this popular summer dish at all this summer.

Unfortunately, I didn’t have any ginseng! I obviously couldn’t make ginseng chicken soup without ginseng. So, I decided to make dak gomtang (닭곰탕), instead.

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.

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. Make this flavorful chicken soup and beat the heat the Korean way!

More chicken soup recipes:

Samgyetang (ginseng chicken soup)
Slow cooker chicken soup with napa cabbage
Dak Kalguksu (Korean chicken noodle soup)
Dakgaejang (spicy chicken soup with scallions)

Did you make and love this chicken soup recipe? Please rate the recipe below in the recipe card or in the comment section! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on PinterestTwitterFacebook, and Instagram.

Korean chicken soup over rice

dak 2Bgomtang 350x350 - Dak Gomtang (Korean Chicken Soup)

Dak Gomtang (Korean Chicken Soup)

4.94 from 15 votes
Print Recipe


  • 1 whole chicken 3 - 4 pounds
  • 10 - 12 garlic cloves
  • 1 small piece ginger
  • 1/2 medium onion
  • 2 - 3 scallion white parts
  • 1/2 teaspoon whole black peppers
  • 3 scallions, finely chopped to garnish
  • salt and pepper to taste


  • Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 - 8 quarts). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken).
    Dak Gomtang (Korean Chicken Soup)
  • Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 - 50 minutes, depending on the size of the chicken. Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender.
    Dak Gomtang (Korean Chicken Soup)
  • Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones. Shred the meat into small bite size pieces. You can strain the broth, remove the excess fat and serve at this point. But, I put the bones back in the soup and simmer again for more flavorful broth.
    Dak Gomtang (Korean Chicken Soup)
  • Optional Step: Put the bones back in the broth and simmer over medium low heat for an additional 30 minutes to an hour depending on how much time you have.
    Dak Gomtang (Korean Chicken Soup)
  • Strain the broth and remove the excess fat. You can spoon off the fat, refrigerate the broth until the fat solidifies, or use a fat separator.
    Dak Gomtang (Korean Chicken Soup)
  • To serve, place some rice in a serving bowl, add chicken pieces, and then ladle the hot broth on top. Typically, chopped scallions, salt and pepper are served separately so each person can season to taste. Serve piping hot with kimchi.
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