Our lazy take on dak gomtang, the clear Korean chicken soup. Seared thighs, radish and store-bought stock do the work, so a big, comforting pot is on the table in under an hour.

Ingredients

For the soup

• 3–4 boneless chicken thighs
• 5–6 garlic cloves (or 1 Tbsp minced garlic)
• 2–3 green onions
• 3 thin slices ginger
• 1 onion
• 1 green chilli (optional)
• ~200 g radish
• 32 oz chicken stock
• Water, to dilute as needed
• 1–2 Tbsp fish sauce
• 1–2 Tbsp soup soy sauce (guk ganjang)
• Black pepper
• Salt, to taste

For serving

• Cooked rice
• Glass noodles

Instructions

1. Sear the chicken thighs, then cut them into bite-sized pieces.
2. Add the radish, onion, green onion, garlic and ginger.
3. Pour in the chicken stock, adding water to dilute to the amount you want.
4. Bring to a boil and skim off any foam.
5. Cover and simmer for 20–30 minutes.
6. Season with fish sauce and soup soy sauce, then adjust with salt to taste.
7. Serve over rice with glass noodles. Top with green onions, chilli and black pepper.

Notes & substitutions

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Photos