Best Korean Chicken And Ginger Soup Recipes

DAK GOMTANG (KOREAN CHICKEN SOUP)

Steps:

• Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 - 8 quarts pot). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken).
• Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium and boil, 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.
• 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 boil again for more flavorful broth.
• 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.
• 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.
• 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, and optional spicy sauce are served separately so each person can season to taste. Serve piping hot with kimchi.

SAMGYETANG (GINSENG CHICKEN SOUP)

Steps:

• Clean the chicken. Do not cut off the neck and/or tail, if they are still attached. They help keep the rice inside the cavity. Place the cleaned chicken on a cutting board or a large plate. Clean the inside of the cavity with a paper towel to remove any blood. Fold the attached neck into the cavity to close the hole.
• Stuff the cavity with the sweet rice and a couple of garlic cloves, leaving room (about 1/4 of the cavity) for the rice to expand as it cooks. You can also cut off some offshoots of the ginseng and add to the cavity if you like.
• To keep the rice inside the cavity while being cooked, use of one of these two methods: (1) Make a small cut through the thick skin part between one thigh and the cavity opening, but not too close to the edge. Then, use your finger to expand the hole enough to fit the end part of a leg. Bring the other leg over, and insert the end part through the hole to keep the legs crossed together, tucking the tail in to close the opening (see the photos above); or (2) Simply cross the legs and tie together with kitchen twine. Tightly close the cavity with a toothpick if necessary.
• In a medium size pot, place the chicken and add 5 to 6 cups (or enough to cover most of the chicken) of water or chicken stock. Add the garlic, ginger, jujubes, and ginseng. If the chicken came with the neck that's been cut off, add to the pot. Also add the extra sweet rice to thicken the soup or in a herb bag to cook separately, if desired.
• Bring it to a boil over medium high heat. Skim off the foam on top. Cover, and boil for 15 minutes. You can add more water/broth if needed. Reduce the heat to medium low and boil, covered, for about 25 minutes, depending on the size of the chicken. Turn the heat off and rest the chicken in the pot for about 10 minutes. See note 3.
• Serve piping hot with the chopped scallions and salt and pepper on the side so each person can season to taste.

CHICKEN GARLIC GINGER HEALING SOUP

Steps:

• Heat olive oil in a large pan.
• Add fresh garlic, fresh ginger, and onion.
• Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
• Add the chicken broth, water, chicken, and carrots.
• Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
• Add spinach and let cook for 5 minutes just before serving.
• Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

KOREAN CHICKEN SOUP

Steps:

• In a stockpot, combine the chicken and neck with the water, onion, carrots, celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil.
• Cover partially and simmer over low heat for 30 minutes.
• Transfer the chicken to a plate; discard the skin.
• Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
• Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored.
• Strain the broth into a clean heat proof bowl and rinse out the pot.
• Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes; season with salt & freshly ground black pepper.
• In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
• In a large skillet, heat the vegetable oil.
• Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes.
• Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchee, fish sauce and sesame oil.
• Season with salt and simmer for 5 minutes.
• Add the chicken and simmer until just heated through.
• Ladle into bowls, serve & enjoy!