Jung Ho-gyun's Chicken Gomtang
A rich and refreshing chicken gomtang by Chef Jung Ho-gyun, made by briefly blanching chicken and boiling it with potato, radish, and garlic for a short time, then mashing the potato into the soup.
Ingredients needed 2 servings
Recipe
Cooking tips
- Blanching the chicken once and rinsing it in cold water removes blood and organ residue from between the bones, resulting in a clear, rich broth without any off-odors.
- The large chunks of radish not only add a refreshing note to the broth but also make the chicken meat even more tender.
- Lightly mashing the potato in the broth with a spoon and eating it with rice makes the soup thicker and more savory.
Recommended for
- Those who want to make a rich and savory chicken gomtang in just 20–30 minutes without complicated steps.
- Those looking for a warm meal with mashed potatoes and refreshing broth.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Okjubu's Chicken Gomtang
- Sung Si-kyung's Chicken Gomtang
- Baek Jong-won's Chicken Gomtang
- Chinese Cuisine Witch's Dak Gomtang
- This Man's Cook Chicken Gomtang
- Kim Dae-seok's Chicken Gomtang
- Solo Cooking God Simple Chicken Gomtang
- Ttukdak Hyung's Chicken Gomtang
- Kim Jin-sun's Boneless Chicken Gomtang
- Kim Jin-soon's 15-Minute Dak Gomtang
