Baek Jong-won's Chicken Gomtang

Name: Baek Jong-won's Chicken Gomtang
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: chicken 1 whole (based on size 9); green onion 1 stalk (for broth); green onion as needed (finely chopped for garnish); onion 1 medium (used with skin); water about 3 times the volume of the chicken (~3L); salt a pinch; black pepper a pinch; monosodium glutamate or chicken powder a pinch (~1/4 tablespoon, optional); rice 1 bowl; vermicelli noodles (optional, pre-soaked)

Delicate, tender chicken meat is carefully pulled from the thoroughly simmered bird, while the remaining bones are further boiled to create a rich, creamy broth. This hearty summer nourishing dish is served with rice and enjoyed as a comforting meal.

50 min Difficulty Normal Soups & stews

Main ingredients

chickengreen oniononion

Ingredients needed 4 servings

chicken 1 whole (based on size 9)
green onion 1 stalk (for broth)
green onion as needed (finely chopped for garnish)

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chicken green onion onion

Okjubu's Chicken Gomtang

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This Man's Cook Chicken Gomtang

A hearty nourishing chicken gomtang made by thoroughly simmering a whole chicken, removing the meat, seasoning it, and serving it in a rich broth enhanced with chicken stock for a deep, savory flavor.

60minNormalSoups & stews

fresh chickenwhole garlicgreen oniononionwhole peppercorns

restorative foodhearty mealpiping-hot broth

onion 1 medium (used with skin)

water about 3 times the volume of the chicken (~3L)

salt a pinch

black pepper a pinch

monosodium glutamate or chicken powder a pinch (~1/4 tablespoon, optional)

rice 1 bowl

vermicelli noodles (optional, pre-soaked)

Recipe

Using scissors or a knife, split the chicken open along the belly and rinse the internal organs thoroughly under running water.
Place the cleaned chicken into a pot, along with one stalk of green onion for broth and one onion, quartered (skin-on), and add them together.
Add water to about three times the volume of the chicken (~3L) and bring to a boil over high heat. Simmer for approximately 30 minutes.
After 30 minutes, carefully remove the fully cooked chicken and let it rest briefly to cool.
Continue simmering the remaining broth and aromatics until the liquid reduces by half and becomes rich and concentrated—about 10 to 20 more minutes.
Once cooled, use gloves to gently pull off the tender meat from the chicken and set aside separately.
Return the remaining chicken bones to the simmering broth and continue boiling. Add a pinch of salt for light seasoning.
Place rice (and optionally soaked vermicelli noodles) into a clay pot or serving bowl. Top generously with the pulled chicken meat, then pour in the richly brewed broth.
Garnish with finely chopped green onion and sprinkle with black pepper. (For a restaurant-style taste, add 1/4 tablespoon of MSG or chicken powder to the broth.)

Split the chicken open, remove the internal organs, and simmer with green onion, onion, and water for 30 minutes.
Remove the chicken, let it cool, then pull off the meat. Continue boiling the broth and bones to deepen the flavor.
Place rice and chicken meat in a bowl, pour in the rich broth, and finish with green onion and pepper.

Cooking tips

Scrape off any internal organs attached to the backbones inside the chicken cavity to ensure a clean, clear broth without off-flavors.
Washing the onion with its skin intact before adding helps reduce meaty odors effectively.
Avoid overcooking the chicken—excessive simmering causes breast meat to become mushy and lose texture. Thirty minutes is ideal (native chickens may require over an hour).
Leftover cooked chicken should be consumed the same day, as it may develop off-flavors overnight. Store leftover broth and meat in portions after cooling, and freeze for later use.
To achieve a stronger, restaurant-like umami depth, add a small amount (~1/4 tablespoon) of MSG or chicken powder to the broth.

Recommended for

Those seeking a hearty, warming tonic to boost energy during summer.
People who prefer a chicken broth dish where bones are completely removed for easier eating, compared to samgyetang or baeksuk.
Home cooks wanting to recreate a rich, deeply flavorful chicken gomtang that sticks to the palate like a professional restaurant version.

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