Korean Chicken Soup (Dakgomtang)

Step 1

Pat the chicken thighs dry with paper towels by laying each thigh on the paper and gently pressing down for 3 seconds per thigh. This helps the skin brown later.

Step 2

Peel the ginger skin off with a vegetable peeler or the edge of a spoon, then smash the ginger piece with the side of a chef's knife by laying the blade flat on top and pressing down firmly.

Step 3

Smash each garlic clove by placing the flat side of a chef's knife on top and pressing down hard with the heel of your hand until the clove cracks and flattens.

Step 4

Place a large pot over medium-high heat and wait 1 minute until it feels hot when you hold your hand 2 inches above the bottom. Add the 4 chicken thighs skin-side down in a single layer.

Step 5

Let the chicken sit undisturbed for 5 minutes. You will hear a steady sizzle and smell the chicken browning. Do not move the thighs.

Step 6

Flip each chicken thigh over with tongs so the skin-side is now facing up. Cook for another 3 minutes without stirring, until the underside is golden brown.

Step 7

Pour the 6 cups of water into the pot around the chicken, pouring slowly so you don't splash. Add the smashed ginger and garlic, plus the ginseng piece or gochugaru, and the 1 tablespoon of soy sauce.

Step 8

Bring the liquid to a boil over medium-high heat. You will see large bubbles rapidly breaking at the surface, about 6 to 8 minutes.

Step 9

Reduce heat to medium-low and cover the pot with a lid. Simmer for 15 minutes until the chicken is fork-tender and the broth is clear and fragrant.

Step 10

Remove the pot from heat and let it rest covered for 2 minutes. Ladle the chicken and broth into bowls, spooning the aromatic ginger and garlic over the top.