Dak Gomtang (Korean Chicken Soup) #CooktheBooks

This Korean Chicken soup is flavored with garlic, onions, and ginger creating a flavorful broth served over freshly steamed rice.

I was inspired to make this soup after listening to the memoir Crying in H Mart by Michelle Zauner.

Simona of Briciole is our host this month for Cook the Books, a fun club where we each read the same book during a two-month period and then share a recipe inspired by the book.  You don't have to be a blogger to join.  You can also post your recipe on Instagram. This book is our selection for October/November so you still have tons of time to join us.  Learn how in the Guidelines post.

There was a LOT of food in this book.  The memoir was about Michelle's relationship with her Korean mother and the love of food was one of the bonds they shared.  Most of the food mentioned was the Korean food that her mother and her mother's family provided as a show of love for Michelle.  She wrote of other foods as well.

We are Asian food lovers in this household so, of course, I wanted to make a Korean dish.  This soup appealed to me because I was having 10 people for dinner and this soup could be made ahead of time. I boiled my chicken and made the broth the day before dinner.  I steamed the rice the morning of the dinner but did not refrigerate it.

Some of our kids had come over to help Frank close the pool as his hand is recovering from surgery to fix his Dupuytren's contracture.  I put the broth on to simmer while they were outside and divided the rice and chicken into bowls.  When we were ready to have the soup, I added the broth to the bowls, warming the rice and chicken. I garnished each bowl with some sliced scallions.  

The recipe I adapted, included a spicy sauce with gochugaru, a Korean chile powder.  I did not make this sauce but put out a bottle of Siracha for those who liked a little more heat.

I listened to the audible version of this book narrated by the author, Michelle Zauner.  I am sure that writing this memoir was very cathartic for her.  I had a hard time getting into it.  I feel like Michelle's relationship with her mother is pretty typical.  She started out adoring her mother, then she became a teenager and rebelled against all her mother stood for and when she was an adult she realized how special her mother was and felt guilty about the relationship during her rebellious stage.  

Perhaps, one day, Michelle will have a family of her own and realize that this is the circle of life.  That rebellious stage is necessary for the child to become brave enough to spread her wings and fly on her own.  

I did enjoy the food descriptions and it made me long for a trip to the Asian Market, an hour's drive from my house, to enjoy food at the little cafe in the corner.   I did understand Michelle's feelings of helplessness when caring for her mother as she died and the anger and jealousy she felt towards others who were helping to care for her.

While I don't know that I would recommend this book, I am sure to make this soup again.

Soup, First Course, Appetizers, Chicken, Korean

Soups

Korean

Yield: 10 First Course Servings

Author: Wendy Klik

Dak Gomtang (Korean Chicken Soup)

This Korean Chicken soup is flavored with garlic, onions, and ginger creating a flavorful broth served over freshly steamed rice.

Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M

Ingredients

• 1 Chicken (3-4 lbs)
• 1 head garlic, cloves removed, peeled and smashed
• 1" piece of ginger, peeled and sliced
• 1 small onion, cut into chunks
• 1 bunch scallions, divided
• salt and pepper, to taste
• 2 Chicken Bouillon cubes, if desired
• Steamed Rice for serving

Instructions

1. Place the chicken in a stock pot with the onions, garlic, ginger, and 3 of the scallions. Season with salt and pepper. Add water to the pot until the chicken is covered.
2. Place onto high heat and bring to a boil, reduce heat to a simmer, cover and cook for and cook for an hour or two, until chicken is cooked through. Remove from heat and allow to cool.
3. Remove the chicken from the broth. Remove all skin, bones, and gristle. Cut or shred the meat into bite-size pieces. Set aside.
4. Strain the broth through a fine sieve into a clean pot. You should have about 6 cups of clear broth. You can add water if you need it to make 6 cups. Add the chicken bouillon.
5. Return the broth to the stove over medium-high heat. Cook until chicken bouillon is melted and the broth has reduced to about 5 cups. Taste and season with more pepper, if needed. Slice the white and light green parts of remaining scallions and set aside.
6. Place 1/4-1/3 cup of steamed rice into each of 10 bowls. Add chicken to each bowl (you may have leftover chicken). Add 1/2 cup of broth to each bowl and garnish with scallions.

Notes

Adapted from a recipe found at Korean Bapsang

Nutrition Facts

Calories

184

Fat (grams)

12 g

Sat. Fat (grams)

3 g

Carbs (grams)

4 g

Fiber (grams)

0 g

Net carbs

4 g

Sugar (grams)

1 g

Protein (grams)

15 g

Sodium (milligrams)

265 mg

Cholesterol (grams)

57 mg

Similar Recipes

Bok Choy Gai See Tong

Chicken Noodle Soup

Chicken Kreplach

https://adayinthelifeonthefarm.blogspot.com/2024/10/dak-gomtang-korean-chicken-soup.html

Property of A Day in the Life on the Farm