You may have heard of Gomtang, or Korean beef bone soup known for their rich hearty broth. For Dak Gomtang, a whole chicken is used to make the rich and hearthy broth. And is known for it’s lighter, savory, clean broth. Since Gomtang takes many hours of simmering in the pot, I decided to use my handy dany Instant Pot for this recipe. You will be so surprised at how flavorful the broth comes out!!
how do you prep the chicken?
First, trim the skin and fat off the chicken. I used scissors to keep things safe. Don’t throw away the chicken skin though! Please clean and save these in the fridge to be used later as a tasty topping, which I share at another post. Please click here for the chicken skin recipe. Afterward, dunk the chicken in cold water for 30min to draw out any impurities from inside the chicken.
what kinds of aromatics do i need?
The aromatics are pretty simple: White part of scallion with root, 1 onion with peel, 5-6 garlic cloves, 1 ginger root with peel and some whole peppercorns. If you find a simmering paper bag like the picture below, I strongly advise you to use it. It’s easy to pick up and discard once cooking has completed.
what options do i use to cook on instant pot?
I have a 6qt size Instant Pot and it was perfect for this chicken soup. First, put the chicken, aromatic bag into the Instant Pot. Then, fill the water up to the max line and close the lid. Valve should be in sealing position. Press the ‘pressure cook’ button on top left and adjust the time to 1 hour. Once time is up, let it rest in the pot for 20min, which is automatic warm mode. The screen will say L020. Gently release pressure, valve should be in venting mode, and it’s ready for the reveal!!
You will be hit by the most amazing aroma the second you take the lif off. Maybe it’s just me. LOL. Now it’s time to take everyting out of the pot, except the broth. Take the simmering bag out, giving a little squeeze with your tong, and discard. Skim off all the lovely fat that’s floating on top. I collected about 1cup of fat in a bowl. **Jin’s Tip** (I take this bowl and leave it in the fridge. The fat will solidify, making it easy to discard. The broth on the bottom can be reused.) FYI, If you end up cooking with the chicken skin on, you will have more fat to skim.
What are the last steps in gomtang?
Once all the fat has been skimmed, take the chicken out of the pot and set it aside. The chicken will be very tender and falling off the bone soft. Set the Instant Pot to ‘Saute’ mode. Once the broth is starting to boil, add the seasonings: salt, pepper, soy sauce, minced garlic, sliced onion, and chopped scallions. Give it a minutes to boil and turn off Instant Pot.
Place desired chicken meat in a soup bowl, then pour a generous amount of chicken broth on top. Garnish with sesame seeds and scallions if desired. Serve with hot rice.
This is a really great family meal that’s budget friendly too!! You can even freeze the leftover soup. I almost forgot about this trick; my grandmother used to make us a dry dipping condiment for the chicken. In a small bowl, add some fine sea salt, pepper, and sesame seeds. You would serve this next to Gomtang. So, your guests can dip their chicken into the condiment. I totally forgot about it until I was writing this post. There you have it! A simple soup that’s savory & healthy for you! Enjoy!
Instant Pot Korean Chicken Soup, Dak Gomtang
Equipment
- Instant Pot, size 6 quarts
Ingredients
- 5 lbs whole young chicken
- 1 medium size onion with peel, cut in ½
- 5 garlic cloves
- 3 scallion white part & root
- 1 1" cube ginger with peel
- ¼ tsp white peppercorn
- 1 6"x6" simmering paper pouch big tea bags
Seasoning for the broth
- 3 tsp salt
- ½ tbsp soup soy sauce
- ⅛ tsp black pepper
- 1½ tsp minced garlic
- ¼ medium onion sliced
- 2 scallion chopped
Instructions
- Trim the skin & fat off of the chicken with scissors. Let chicken sit in cold water for 30min.
- Prep aromatics: whole onion, scallion roots, whole garlic, peppercorn and ginger and put them inside a simmering pouch.
- Add chicken & simmering pouch into the Instant Pot. Fill water to the max line. Select 'Pressure Cook' button/high pressure and set timer for 1hour with sealed valve. After one hour, keep valve sealed, keep in warm mode for 20min. Release vent.
- Twist lid off and gently discard simmering pouch. Skim fat with ladle. Pick up chicken carefully and place in a separate bowl.
- Select 'Saute' mode on Instant Pot. When stock boils, add seasoning for the broth: salt, pepper, soy sauce, minced garlic, sliced onion, chopped scallions and boil for a 1min. Turn off Instant Pot.
- Place chicken in middle of the bowl and pour generous amount of hot broth on top. Can garnish with sesame seeds and chopped scallions. Serve with a bowl of hot rice! Enjoy!
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