Clear, Deep Korean Chicken Soup
Cook the chicken, separate the meat, simmer the bones again, and strain for a clean, delicate Korean chicken soup.
Servings Ingredient Calculator
Default: 4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Whole chicken1마리, 약 2kg (1, about 4 lb)
- Water3.8L (1 gallon)
- Garlic12쪽 (12 cloves)
- Onion1개 (1 medium)
- Minced ginger1큰술 (1 tbsp)
- Large green onion2대 (2 large)
- Salt1큰술 + ½작은술
- Toasted sesame oil1큰술 (1 tbsp)
- Cooked rice4공기 (4 bowls)
👨🍳 Cooking Steps
Put chicken, water, garlic, onion, ginger, and 1 large scallion in a large pot. Cover and boil over medium-high for 30 minutes.
Reduce to medium and cook 40 minutes more. Remove the chicken and aromatics, then stir 1 tbsp salt into the broth.
When cool enough to handle, separate meat from bones. Shred breast meat along the grain and tear dark meat into bite-size pieces.
Return bones to the broth and simmer low for 30 minutes, or up to 1 hour for richer broth, adding water as needed.
Gently toss breast meat with ½ tsp salt, 1 tbsp sesame oil, and the cooked garlic.
Strain through a cloth-lined fine-mesh strainer, reheat, then ladle over rice, chicken, and sliced scallion.
🌟 Pro Chef Tips
- • A tablespoon of ginger helps tame unwanted chicken odor.
- • Simmering the bones again makes the broth lightly milky and deeper.
- • A cloth-lined strainer removes more excess fat and impurities.
⚠️ Avoid Common Pitfalls
- ❌ A prolonged hard boil can make the broth excessively cloudy.
- ❌ Let the chicken cool enough to handle safely before pulling the meat.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.