Today’s menu: Dak Gomtang (Chicken Soup) 닭곰탕 While most of the world is enjoying summer, we’re right in the middle of winter here in Melbourne. It’s nowhere close to winter in Korea where it reaches -10C, but somehow I am still not used to the cold and have been craving a hot bowl of soup all week.🤧 Using boneless chicken thighs makes it perfect for weeknights and you still get a comforting broth without spending hours in the kitchen. If you want an even shorter cooking time, you can swap the radish for napa cabbage or bean sprouts, and use minced garlic instead of whole cloves. 👩🏻‍🍳 Lazy Dak Gomtang Recipe (2–3 servings) • 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) • ~200g radish • 1L water • 100–200ml chicken stock • 1 tbsp fish sauce • 1 tbsp soup soy sauce (guk ganjang) • Black pepper • Salt, to taste 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 water and chicken stock. Once it comes to a boil, skim off any foam, cover, and simmer for about 20-30 minutes. 4. Season with fish sauce and soup soy sauce, then adjust with salt to taste. 5. Serve over rice with glass noodles, then top with green onions, chilli, and black pepper. *How to eat like a Korean ahjussi: Add a little kimchi juice halfway through if you feel like it’s too bland #koreanfood #chickensoup #닭곰탕 — @yooinoz TikTok