Photograph of the finished Dak gomtang

Korea · Canh gà hầm trắng Dak gomtang

Dak gomtang

2 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 3.5 lb
  • Photograph of White radish White radish 1.3 lb
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Glass noodles Glass noodles 5.6 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp

Method

  1. 1 Blanch the whole chicken for 5 minutes, then rinse off the foam.
  2. 2 Simmer the chicken with garlic, ginger, scallion roots, and 2 liters of water over medium heat for 90 minutes.
  3. 3 Keep the water simmering continuously so that the fat and gelatin emulsify into a cloudy white liquid; a weak simmer will result in a clear, pale liquid.
  4. 4 Remove the chicken from the pot, shred the meat, and mix it with salt, pepper, sesame oil, and green onions.
  5. 5 Strain the broth through a sieve, then cook the radishes in it for 20 minutes.
  6. 6 Blanch the vermicelli for 2 minutes, then arrange it in a bowl with shredded chicken and pour hot broth over it.

With an appliance

  • Pressure cooker 1 hr

    Replace step 2: simmer under high pressure for 35 minutes, then release the pressure naturally; the resulting liquid will be a darker white, so add 300 ml of hot water.

Start cooking