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Korean Chicken Broth 3

Serves 4 to 6 Soup chicken, Soups

Korean Chicken Broth 3

Korean Chicken Broth 3 is a staple of home kitchens across Korea, capturing the essence of comfort and warmth that defines family meals. This version reflects the way many Korean families actually prepare it, with intuitive seasoning and a generous hand with the fat, ensuring a rich and satisfying broth. It's a dish that finds its place at the table when a nourishing meal is needed, often shared among loved ones.

The broth should offer a deep, savory flavor, with the chicken pieces tender and the vegetables imparting a subtle sweetness. The olive oil adds a silky mouthfeel, while the bay leaf introduces a gentle herbal note. Salt and pepper are adjusted to personal taste, making each family's rendition uniquely their own.

Ingredients

  • 700 gchicken pieces
  • 1onion
  • 2carrots
  • 1.8 Lwater
  • 2 tbspolive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper

Method

  1. Start by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add 1 onion, peeled and quartered, and 2 carrots, peeled and cut into large chunks. Stir occasionally, allowing the vegetables to soften and release their aroma without browning, about 5 minutes.
  2. Add 700 g of chicken pieces to the pot, arranging them in a single layer if possible. Let the chicken cook for a few minutes until the skin begins to turn a light golden color, which will enhance the broth's depth of flavor.
  3. Pour in 1.8 liters of water, ensuring that the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil.
  4. Once boiling, reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface with a spoon, ensuring a clear broth. Allow the broth to simmer gently for about 1 to 1.5 hours, or until the chicken is tender and the flavors have melded together.
  5. Check the texture of the chicken; it should be tender and easy to pull apart with a fork. Taste the broth and season with fine sea salt and black pepper to your liking, stirring well to combine.
  6. Remove the bay leaf and discard it. If desired, finish the broth with a drizzle of olive oil for added richness. Serve the broth hot, making sure to include pieces of chicken and vegetables in each bowl for a complete and comforting dish.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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