Mom's Taste — Dak Baeksuk & Kalguksu
Official source video directly matches the dish; preserve creator and original player, no downloaded media.
Official cooking video · Mom's Taste (엄마의손맛) · YOUTUBEDak Baeksuk: Simple Korean Whole Chicken Soup (4 Servings)
A simple Korean whole-chicken baeksuk simmered with garlic, scallions, onion and jujubes. Unlike stuffed samgyetang or shredded chicken soup, this is served as cooked whole-chicken portions. This adaptation omits licorice, alcohol, noodles and dipping sauces from the source video.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Unpack the chicken and remove any giblets. Do not wash raw chicken; keep its utensils and chopping area separate and clean them well. Prepare onion, scallions and garlic.
- 02
Put chicken, 1.5 L water, 100 g garlic, 3 scallions, 1/2 onion and 7 jujubes in a deep pot. Add water as needed for the pot and bring to a boil.
- 03
Skim foam, partly cover and gently simmer over medium-low heat. About 60–70 minutes is a guide only; cooking depends on bird size. Add hot water if the broth reduces too much.
- 04
Use a food thermometer away from bone in the thickest breast and innermost thigh; continue cooking until both reach at least 74°C (165°F). Do not rely only on meat color or clear juices.
- 05
Divide fully cooked chicken and hot broth into bowls. Add a little salt and pepper at the table. Cool leftovers promptly in shallow containers and refrigerate.
Helpful source links
Before you cook
Do not wash raw chicken; prevent cross-contamination. Cook both thick breast and inner thigh to at least 74°C (165°F) measured away from bone. Refrigerate leftovers within 2 hours, or 1 hour in hot conditions; reheat thoroughly. Consider individual poultry allergies.
Allergens: chicken (poultry sensitivity)
Image & source credits
These illustrations stand in for food photos.