Easy Korean Spicy Chicken Soup (Dakgomtang) – Rich Homemade Chicken Broth Recipe
Easy Korean Spicy Chicken Soup (Dakgomtang) – Comforting Homemade Chicken Soup
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/07/easy-korean-spicy-chicken-soup.html
What Is Korean Spicy Chicken Soup (Dakgomtang)?
Dakgomtang (닭곰탕) is a comforting Korean chicken soup made by slowly simmering a whole chicken to create a rich, clean homemade broth.
In this spicy version, a 1 kg whole chicken is simmered with green onion, onion, garlic, ginger, cooking wine, whole black peppercorns, and bay leaves. These ingredients flavor the broth while the chicken becomes tender enough to shred easily.
After cooking, the chicken is removed from the broth, the skin and bones are discarded, and the meat is shredded by hand. The shredded chicken is then seasoned separately with gochugaru, minced garlic, finely chopped green onion, seasoned salt, and black pepper.
To serve, the spicy seasoned chicken is placed in individual bowls and the hot, strained chicken broth is poured over it.
Unlike rice porridge or some one-pot chicken soups, the rice is not cooked directly in the broth. This Dakgomtang is served with steamed rice separately.
The result is a warm Korean soup with tender chicken, clean homemade broth, fresh green-onion aroma, and a pleasant spicy flavor.
Why You’ll Love This Recipe?
This recipe creates both tender shredded chicken and a flavorful homemade broth in one pot.
Using a whole chicken gives the broth more body and depth than relying only on boneless chicken breast.
The chicken and broth are seasoned separately, which makes this recipe particularly flexible. You can place more or less of the spicy shredded chicken in each bowl depending on personal preference.
The broth itself remains relatively clean and mild, while the gochugaru-seasoned chicken provides the heat.
It is also practical for preparing ahead because the broth and seasoned chicken can be stored separately and combined when serving.
Ingredients
Main Ingredients
- Whole chicken — 1 kg
- Water — 2,800 ml
- Salt — 1 tsp
- Green onion — 120 g
- Onion — 1
- Garlic cloves — 15
- Cooking wine — 80 ml
- Whole black peppercorns — 1 tsp
- Ginger — 10 g
- Bay leaves — 2
Seasoning for the Shredded Chicken
- Korean red pepper flakes (gochugaru) — 4 tsp
- Minced garlic — 1 tsp
- Green onion, finely chopped — 80 g
- Seasoned salt — 1 tsp
- Ground black pepper — 1/2 tsp
How to Make Korean Spicy Chicken Soup
Step 1. Prepare the Ingredients
Trim away excess fat from the whole chicken.
Clean the inside cavity thoroughly.
Cut 120 g green onion into long pieces for the broth.
Finely chop the remaining 80 g green onion and set it aside. This portion will later be mixed with the shredded chicken.
Cut the onion in half.
Slice the ginger.
Peel and rinse the garlic cloves.
Step 2. Simmer the Whole Chicken
Place the whole chicken in a large pot.
Add:
- 2,800 ml water
- 80 ml cooking wine
- 120 g green onion
- 1 onion
- 15 garlic cloves
- 10 g ginger
- 1 tsp salt
- 1 tsp whole black peppercorns
- 2 bay leaves
Bring to a boil over high heat.
Once boiling, reduce the heat to medium and simmer for approximately 40 minutes.
As the chicken cooks, skim off foam and excess fat that rise to the surface.
Step 3. Strain the Chicken Broth
After approximately 40 minutes, turn off the heat.
Carefully remove the cooked chicken and transfer it to a large plate or bowl.
Pour the broth through a fine-mesh strainer.
Discard the cooked onion, green onion, garlic, ginger, bay leaves, peppercorns, and other solids.
Keep the clean strained chicken broth.
Step 4. Shred the Chicken
Allow the cooked chicken to cool until it is safe to handle.
Remove the skin.
Separate the chicken meat from the bones.
Shred the meat by hand into bite-sized pieces.
Discard the skin and bones.
Step 5. Season the Shredded Chicken
Place the shredded chicken in a large mixing bowl.
Add:
- 4 tsp gochugaru
- 1 tsp minced garlic
- 80 g finely chopped green onion
- 1 tsp seasoned salt
- 1/2 tsp ground black pepper
Mix thoroughly until the chicken is evenly coated with the seasonings.
Step 6. Assemble and Serve
Place a generous portion of the seasoned shredded chicken into each serving bowl.
Bring the strained chicken broth back to a boil.
Pour the piping-hot broth over the seasoned chicken.
Serve immediately with a separate bowl of steamed rice.
▶️ Watch how to make this recipe step by step
Why Use a Whole Chicken?
A whole chicken provides both meat and bones for the broth.
As it simmers, the bones, skin, and meat contribute flavor to the cooking liquid while the aromatics provide additional depth.
This creates a more balanced homemade broth than using only boneless chicken breast.
The recipe uses a chicken weighing approximately 1 kg (2.2 lb), which is also the recommended size when shopping for this dish.
Why Skim the Foam and Excess Fat?
When the chicken begins boiling, foam and fat naturally rise to the surface.
Skimming these away during cooking helps produce a cleaner broth.
This is especially useful for Dakgomtang because the broth is served relatively clear rather than being hidden beneath a thick sauce or heavy seasoning.
Use a spoon or fine skimmer and remove the foam periodically during the 40-minute simmer.
Why Strain the Broth?
The onion, garlic, ginger, green onion, peppercorns, and bay leaves are used to flavor the broth.
After they have simmered with the chicken, their job is finished.
Straining removes these softened aromatics and small particles and leaves behind a cleaner chicken broth.
The finished soup is then assembled with fresh seasoned shredded chicken rather than the vegetables used to make the stock.
Why Season the Chicken Separately?
This is one of the most useful features of this recipe.
Instead of adding all the gochugaru and seasonings directly to the entire pot of broth, the shredded chicken is seasoned separately.
The broth therefore maintains its clean chicken flavor.
When serving, each bowl receives a portion of spicy seasoned chicken, followed by hot broth.
As the chicken seasoning mixes into the broth, each bowl develops its own spicy flavor.
It also makes the heat easier to adjust for different people.
Why Use Gochugaru?
Gochugaru (고춧가루) is Korean red pepper flakes or powder.
It gives the seasoned chicken its characteristic red color, chili aroma, and spicy flavor.
This recipe uses 4 tsp gochugaru for the shredded chicken.
For a milder soup, the source recipe recommends reducing the amount to 2 tsp.
For a completely non-spicy version, omit the gochugaru and season the chicken with garlic, green onion, seasoned salt, and black pepper.
Why Add Garlic and Ginger to the Broth?
Garlic and ginger add aroma while the whole chicken simmers.
The recipe uses 15 whole garlic cloves and 10 g ginger, along with onion and green onion.
Because these aromatics are later strained out, they contribute flavor without remaining as pieces in the finished soup.
Fresh garlic, ginger, and green onion are recommended for a cleaner and more aromatic broth.
Why Is Rice Served Separately?
In this recipe, rice is not boiled together with the chicken broth.
Instead, steamed rice is served alongside the finished Dakgomtang.
You can alternate between spoonfuls of rice and soup or add a small amount of rice directly to your individual bowl while eating.
Keeping the rice separate also prevents it from continuing to absorb the broth during storage.
Ingredient Substitutions
Whole Chicken → Bone-In Chicken Thighs
A whole chicken produces the richest and most balanced broth.
If it is unavailable, bone-in chicken thighs are the best alternative.
They provide both flavorful meat and bones for the broth.
Whole Chicken → Chicken Breast
Chicken breast can also be used.
However, the resulting broth will be lighter and the meat can become drier during extended cooking.
Bone-in, skin-on chicken breast is preferable when possible.
Cooking Wine → Mirin
Mirin can replace cooking wine.
Keep in mind that sweet mirin may add a slightly sweeter flavor to the broth.
Cooking Wine → Dry Sherry
Dry sherry is another possible substitute.
Seasoned Salt → Regular Salt
Regular salt can be used.
Start with a smaller amount, taste the seasoned chicken, and add more only if necessary.
Gochugaru → Mild Crushed Red Pepper
If Korean gochugaru is unavailable, mild crushed red pepper can be substituted.
Begin with a smaller amount because the heat level of other chili products can vary significantly.
Shopping Tips
Choosing the Chicken
Choose a whole chicken weighing approximately 1 kg (2.2 lb).
Look for fresh chicken with firm meat and relatively little visible excess fat.
Choosing Gochugaru
Korean gochugaru is available in Korean supermarkets, many Asian grocery stores, and online shops.
Check the heat level on the package because different gochugaru products can range from mild to considerably hotter.
Choosing Garlic and Ginger
Fresh garlic and ginger provide cleaner aroma than dried powdered substitutes.
Choose firm garlic cloves and fresh ginger without excessive drying or shriveling.
Choosing Green Onion
Fresh green onion is used in two ways in this recipe: long pieces flavor the broth, while finely chopped green onion seasons the shredded chicken.
If green onion is unavailable, fresh scallions can be used.
How to Make a Cleaner Chicken Broth
Start with a thoroughly cleaned chicken and remove obvious excess fat.
Once the water reaches a boil, reduce the heat and maintain a controlled simmer rather than an extremely aggressive boil.
Regularly skim foam and excess fat from the surface.
After cooking, strain the broth through a fine-mesh strainer.
These steps produce a cleaner broth while preserving the flavor developed from the chicken and aromatics.
How to Adjust the Spice Level
Because the gochugaru is mixed into the shredded chicken rather than the entire pot of broth, adjusting the heat is simple.
For the original spicy version, use 4 tsp gochugaru.
For a milder version, reduce it to approximately 2 tsp.
You can also divide the shredded chicken into two portions and season one more heavily than the other.
For a non-spicy version, omit the gochugaru entirely.
This allows one pot of broth to accommodate different spice preferences.
Can You Make Dakgomtang Ahead of Time?
Yes.
In fact, this recipe is well suited to advance preparation.
After cooking, keep the strained broth and seasoned shredded chicken in separate containers.
The source recipe notes that the broth can become even more flavorful after resting overnight in the refrigerator.
When ready to eat, heat only the amount of broth you need, place seasoned chicken in each bowl, and pour the hot broth over it.
Storage
For the best texture and flavor, store the broth and seasoned shredded chicken separately in airtight containers.
Refrigerate both for up to 3 days.
To serve again, heat the broth in a pot until it reaches a full simmer. Place the seasoned chicken in a bowl and pour the hot broth over it.
The broth can be frozen for up to 2 months.
Cool it completely before transferring it to a freezer-safe container and leave some empty space for expansion.
The seasoned chicken can also be frozen, although it may become slightly drier after thawing.
FAQ
Q1. What Is Dakgomtang?
Dakgomtang is a Korean chicken soup made by simmering chicken to produce a flavorful homemade broth.
This version adds separately seasoned spicy shredded chicken to each serving bowl.
Q2. Can I Use Chicken Thighs Instead of a Whole Chicken?
Yes.
Bone-in chicken thighs are the best alternative when a whole chicken is unavailable.
The broth will still be flavorful, although it may differ from broth made with a whole chicken.
Q3. Can I Use Chicken Breast?
Yes.
However, chicken breast produces a lighter broth and can become drier during long cooking.
Bone-in, skin-on breast is preferable if you use it.
Q4. Is This Soup Very Spicy?
The original recipe uses 4 tsp gochugaru.
For a milder version, reduce it to approximately 2 tsp.
Q5. Can I Make a Non-Spicy Version?
Yes.
Omit the gochugaru and season the shredded chicken with garlic, green onion, seasoned salt, and black pepper.
Q6. Can I Prepare Dakgomtang Ahead of Time?
Yes.
Keep the broth and seasoned chicken separately refrigerated and combine them only when serving.
Q7. Does the Rice Cook in the Soup?
No.
For this recipe, steamed rice is cooked and served separately.
Q8. Why Do I Need to Strain the Broth?
Straining removes the cooked aromatics, peppercorns, bay leaves, and other solids, leaving a clean chicken broth.
Q9. Can I Freeze Dakgomtang?
Yes.
The broth freezes particularly well.
The seasoned chicken can also be frozen, although its texture may become slightly drier after thawing.
Q10. Why Store the Chicken and Broth Separately?
Separate storage helps maintain the chicken's texture and allows you to reheat only the amount of broth needed for each serving.
It also preserves the serving method used in this recipe.
Cooking Tips
Choose a whole chicken weighing approximately 1 kg.
Remove excess fat and clean the cavity thoroughly before cooking.
Use fresh garlic, ginger, and green onion for the broth.
Once boiling, reduce the heat and simmer for approximately 40 minutes.
Skim foam and excess fat as they rise.
Strain the broth thoroughly after removing the chicken.
Allow the chicken to cool only until it is safe to handle before shredding.
Season the shredded chicken separately rather than seasoning the entire pot of broth.
Adjust the amount of gochugaru according to your preferred heat level.
Reheat the strained broth until hot before pouring it over the chicken.
Serve steamed rice separately.
Store the broth and seasoned chicken in separate containers.
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1. Easy Korean Beef Seaweed Soup (Miyeok-guk) Recipe
2. Easy Korean Dumpling Soup (Manduguk)
3. Easy Korean Bean Sprout Soup Recipe
Enjoy your Korean cooking! 👨🍳
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