Dak Gomtang

닭맑은장국
A garlicky chicken soup that is good any time.

Servings: 10

Yield: 5 cups

Ingredients

1 3 pound chicken

16 cloves garlic

1 ounce ginger

6 medium green onions

1/8 Teaspoon salt

1/8 Teaspoon fresh ground black pepper

1/8 Teaspoon white pepper

3 quarts water

Optional

4 ounce daikon radish

1 cup dasima (Anchovy and Kelp stock)

Procedure

Preparation

Place the chicken in a clean sink, large pot, bucket, or other container.

Add ice cold water until chicken is covered and soak for about one hour.

Drain.

Cut 8 of the peeled garlic cloves in half from top to bottom.


Cut the green onion where the green pales into the white. Cut the white portion in half lengthwise. (Chop the green portion and reserve for garnish)

Cut the ginger (and daikon) in roughly 1/8 inch thick slices.

Bring three quarts of water to a full rolling boil over high heat.

Add chicken, return to a full boil, and boil for about two minutes.

Remove from heat, pour off the boil water, and rinse chicken in cold water.

Cook

Place the chicken into the stock pot and add 3 quarts fresh water.

Add ginger slices and the eight whole garlic cloves.

Bring to a full boil and cook for 10 minutes.

Skim foam as needed.

Reduce heat to medium low, add the rest of the ingredients, except the halved garlic (and Dasima if used), cover, and simmer for 45 minutes.

Carefully remove the chicken from the pot.

Remove the meat from the bones and reserve both (bones AND meat) for later use.

Strain the broth through a cheesecloth lined sieve, and discard the collected solids.

Return the broth to the pot and bring back to a simmer.

Add the radish pieces and the halved garlic cloves, and cook until radish is tender. (About 10 minutes)

Place the chicken meat into serving bowls, add some broth, and season with salt and pepper to taste.

Sprinkle some of the chopped green onion into each bowl and serve.

Tips

Tip: If you are making more than one type of broth or stock, be sure to label the containers.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/10 of a recipe (15 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

207.46

Calories From Fat (61%)

126.67

Calories From Protein (33%)

68.3

Calories From Carbohydrates (6%)

12.49

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 14.05g

22%

Saturated Fat 4g

20%

Monounsaturated Fat 5.85g

Polyunsaturated Fat 3.03g

Trans Fatty Acids 0g

Cholesterol 68.23mg

23%

Sodium 145.99mg

6%

Potassium 290.54mg

8%

Total Carbohydrates 3.62g

1%

Fiber 0.79g

3%

Sugar 0.6g

Net Carbohydrates 2.83g

Protein 16.13g

32%

Vitamin A 205.4IU

4%

Vitamin C 5.98mg

10%

Calcium 44.74mg

4%

Iron 1.2mg

7%

Vitamin E 0.34mg

3%

Vitamin D 0.64IU

<1%

Thiamin 0.07mg

5%

Riboflavin 0.12mg

7%

Niacin 5.99mg

30%

Vitamin B6 0.36mg

18%

Folate 15.54mcg

4%

Vitamin B12 0.34mcg

6%

Pantothenic Acid 0.84mg

8%

Vitamin K 22.14mcg

28%

Phosphorus 171.08mg

17%

Magnesium 30.97mg

8%

Zinc 1.1mg

7%

Copper 0.11mg

6%

Manganese 0.13mg

7%

Selenium 14.29mcg

20%

Alcohol 0g

Caffeine 0mg

Water 388.44g

0%

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