Korean Chicken and Rice Soup Dak Guk Recipe
This delicate chicken and rice soup is the Korean equivalent of our clear chicken broth with added grains or noodles. In Korea it’s often served when someone has a cold or needs something light yet filling. The broth is clear and mild, and the rice makes a bowl of soup substantial enough to replace a full meal.
This Korean chicken and rice soup combines the comfort of classic chicken broth with the satisfying creaminess of gently cooked rice. It’s light on the stomach yet filling, with a clear, delicate broth enriched by sesame oil and soy sauce. Perfect for cold days, recovery meals, or whenever you crave something soothing and nourishing in one bowl.
Chef's tips
Skim the broth patiently at the beginning – this is the key to a clear, appetizing soup. Don’t rush the simmering: gentle cooking keeps the broth light and the meat tender. Adjust the amount of soy sauce and sesame oil to your taste; start with less and add more at the end if needed. If you like a stronger flavor, season with freshly ground black pepper just before serving.
How to serve
Serve the soup very hot in deep bowls, with extra chopped chives or spring onions on top. Put soy sauce and freshly ground pepper on the table so everyone can adjust the seasoning individually. For a more traditional Korean-style meal, add small side dishes like kimchi, pickled radish, or seasoned spinach. It also goes well with a simple bowl of extra steamed rice for very hungry eaters.
Ingredients
- chicken thigh - 2 piece
- rice - 120 g
- water - 1.5 l
- garlic - 3 piece
- leek - 0.5 piece
- carrot - 1 piece
- soy sauce - 2 tablespoon
- sesame oil - 1 tablespoon
- salt - 0.5 teaspoon
- pepper - 0.25 teaspoon
- chives - 3 tablespoon
Preparation
- Rinse the rice several times in cold water until the water is almost clear, then cover with fresh water and set aside for 15 minutes.
- Rinse the chicken thighs under cold water. Pour 1.5 liters of water into a pot, add the chicken and bring to a boil over medium heat.
- When foam appears on the surface, skim it off with a spoon so the broth stays clear.
- Peel the carrot and slice it into thin half-moons. Wash the leek thoroughly, cut it lengthwise and slice into thin strips. Peel the garlic and lightly crush it with a knife.
- Add the carrot, leek and garlic to the pot with the chicken. Reduce the heat so the soup just gently simmers and cook for about 30 minutes, until the meat is tender and starts to come away from the bone.
- Remove the thighs to a plate and let cool slightly, then remove the skin and bones and shred the meat with your fingers or cut into thin strips.
- Drain the soaked rice in a sieve. Add the rice to the simmering broth, stir and cook over low heat for about 12–15 minutes, until the grains are soft but not falling apart.
- Add the shredded chicken to the soup along with the soy sauce, sesame oil, salt and pepper. Cook for another 3–5 minutes until the flavors come together.
- Finally, sprinkle the soup with chopped chives. Serve very hot, preferably in deep bowls so the rice has room to swell.
Storage
No storage information available for this dish.
This soup is a gentle, homely take on Korean flavors – simple ingredients, a clear broth, and just a few seasonings that make it feel both familiar and a bit exotic. It’s ideal for days when you want something comforting but not heavy, and it works just as well as a weekday dinner as it does as a caring meal for someone under the weather.
