Dak-gomtang (Clear Chicken Soup)

How to make it

1. 1

   Prep

   • Clean the blood and fat from inside the chicken. / • Separate the white and green parts of the green onions and set both aside. / • Halve the onion.

2. 2

   Put the chicken, water, green onion greens, garlic, and onion in a pot and bring to a boil.

3. 3

   Once it boils, skim off the foam and simmer over medium heat for 60 minutes.

4. 4

   Lift out the chicken, pull the meat apart, and discard the bones.

5. 5

   Strain the broth and pour it back into the pot.

6. 6

   Return the pulled chicken to the pot and season with guk-ganjang, salt, and black pepper.

7. 7

   Finish with green onions sliced into thin rounds.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• If you don't skim the foam early on, the broth turns cloudy.
• Simmering the chicken too briefly means the meat won't come away from the bone.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.

Storage

Keeps 3 days refrigerated. Can be frozen for 30 days.