This is my favorite Korean soup- it is just a hug in a bowl for me. My mom used to make it for us on a cold day or whenever someone in the family was feeling unwell. It's so warm and comforting! Luckily it's really easy to make with minimum effort. Most of the work is skimming the broth every 1-2 hours to remove the fat. Otherwise, let the stove do the cooking!
You need 5 ingredients:
Chicken - whole or any part with bones and skin (about 1 kg)
Ginger - 2 inch block
Garlic - 1 bulb
Onion or Leek - 2
Spring Onion - 1 sprig
Water - 4 liters
Cooking tools: 1 big pot!
What to do:
Fill the pot with about 4 liters of water and add chicken.
Put pot onto a hob- we want high heat to bring to a boil.
Whilst that is boiling, peel the ginger, garlic and onions. Cut onions into quarters. If you are using leek, cut into big pieces about 2 inches.
Back to the pot. The water is boiling now. There will be a foam of oil and fat at the top. Skim this off with a spoon and collect in a small bowl. Turn down the heat to low and remove any other fat or oil you see.
Add the onions, garlic and ginger to the pot.
Leave uncovered for 1-1.5 hours on low/medium heat.
Skim any oil and fat off.
Leave uncovered for another 1-1.5 hours on low heat.
Broth should now have reduced around 40% and the broth will look yellowish and cloudy.
Skim off any residual oil and fat.
Shred chicken with two forks to make serving easier.
Allocate chicken into bowls and ladle broth.
Thinly chop some spring onions to serve with soup.
Serve with black pepper, salt, chopped spring onions and a bowl of rice.
Whatever is leftover of the broth can also be used for Sujebi or Knife Cut Noodles so keep it!
Enjoy!
