The Easiest Korean Chicken Soup You'll Ever Make

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Korean Chicken Soup, Dakgomtang


Dakgomtang (닭곰탕), also spelled Dak Gomtang, is a traditional Korean chicken soup known for its clean, comforting broth. Traditionally, it's often made by simmering a whole chicken for a longer time to develop a rich flavor. This version is a simplified variation that's perfect for busy home cooks. Instead of a whole chicken, I use bone-in, skin-on chicken thighs. They create a wonderfully flavorful broth in much less time while keeping the recipe simple and approachable.

If you're new to Korean cooking, this is one of the easiest soups you can make. With just a handful of everyday ingredients, you'll have a warm, satisfying meal that's perfect any time of year. In Korea, many people even enjoy hot chicken dishes during the summer as part of a tradition called Iyeol Chiyeol, which means "fighting heat with heat." 

Why You'll Love This Recipe

  • Ready in about 40 minutes.
  • Uses simple ingredients that are easy to find.
  • Rich, flavorful broth without hours of simmering.
  • Beginner-friendly with very little prep.
  • Light, comforting, and satisfying.
  • Delicious with rice, noodles, or kimchi.

Ingredients

For the Soup

  • 2 lb (900 g) bone-in, skin-on chicken thighs
  • 1 onion
  • 1-2 large green onions
  • 10 cups water

Vegetables

  • 200 g (7 oz) mung bean sprouts
  • 50 g (2 oz) garlic chives (optional)
  • 1 tablespoon minced garlic

Seasoning

  • ½ tablespoon salt
  • 1 teaspoon chicken stock powder (optional)
  • Fish sauce (optional, instead of chicken stock powder)
  • Black pepper, to taste

Ingredient Notes

Bone-in, skin-on chicken thighs

Using chicken thighs instead of a whole chicken makes this recipe much easier while still creating a rich, flavorful broth thanks to the bones.

Mung bean sprouts

These add a fresh, slightly crunchy texture that pairs beautifully with the light broth.

Garlic chives

Garlic chives are optional but highly recommended if you can find them. They add a fresh aroma that complements the chicken without overpowering the soup.

Chicken stock powder or fish sauce

Traditional Dak Gomtang relies on the natural flavor of the chicken. In this easy version, a small amount of chicken stock powder adds extra savoriness. If you prefer, you can use a little fish sauce instead.

How to Make

1. Prepare the chicken: Wash the chicken thoroughly and place it in a large pot. Trim the root end of the onion with a small cut so it releases its flavor while cooking. Cut the green onions into large pieces.



2. Make the broth: Add the onion, green onions, and 10 cups of water to the pot. Bring everything to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 30 minutes. During this time, the chicken cooks through and the broth develops a clean, rich flavor.



3. Skim the broth: Remove the onion and green onions. Skim off any excess fat from the surface to keep the broth light and clean.


4. Prepare the chicken: Cut it into bite-sized pieces. You can shred it by hand or simply use kitchen scissors if that's easier.

5. Add the vegetables: Stir in the minced garlic and mung bean sprouts. Cook for about 2 minutes, then add the garlic chives if using. Cook for another minute. The sprouts stay slightly crisp while the garlic chives add a fresh finish. 

6. Season the soup: Add ½ tablespoon salt. For a little more savory flavor, stir in 1 teaspoon chicken stock powder. You can also use about 1 tablespoon fish sauce instead of the chicken stock powder. Taste the broth and add a little more salt if needed.



7. Serve: Serve the soup hot with steamed rice or noodles. Don't forget the kimchi, it pairs wonderfully with the clean, comforting broth.


Tips

  • Bone-in chicken thighs create much more flavor than boneless chicken.
  • Don't skip skimming the fat if you want a lighter, cleaner broth.
  • Add the mung bean sprouts near the end so they stay crisp.
  • Garlic chives cook very quickly, so add them during the last minute.
  • Taste the broth before adding extra salt since everyone's preference is different.

Storage

  • Store leftover Dak Gomtang in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave before serving.

Frequently Asked Questions

  • Can I use a whole chicken?

Yes. Traditional Dakgomtang (Dak Gomtang) is commonly made with a whole chicken. This recipe uses chicken thighs to make the process faster and easier.

  •  Can I skip the garlic chives?

Absolutely. They're optional, and the soup is still delicious without them.

  • Can I use fish sauce instead of chicken stock powder?

Yes. A small amount of fish sauce adds savory depth and works well as an alternative.

  • What should I serve with Dakgomtang?

Steamed rice is the classic choice, but noodles are also delicious. Kimchi is the perfect side dish for this soup.

  • Is this soup spicy?

No. Dak Gomtang has a mild, clean flavor, making it great for both kids and adults.

This easy Dak Gomtang is one of those recipes I come back to whenever I want something simple, comforting, and satisfying. Even with just a few everyday ingredients, the broth turns out wonderfully rich and full of flavor.

I hope you'll give this recipe a try and enjoy a warm bowl with your favorite kimchi and a bowl of rice.

 ðŸ“º Prefer watching instead of reading? Watch the full step-by-step YouTube video below to see exactly how I make this easy Dakgomtang at home.💛👇

Tools and ingredients I use are here 💛👇https://www.amazon.com/shop/chungskfood

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