Korean Whole Chicken Soup (Dak Baeksuk)
- Korean Food Addict
- Nov 28, 2025
Korean Whole Chicken Soup (Dak Baeksuk)
Dak Baeksuk is a traditional Korean restorative soup made by simmering a whole chicken in clear water. The name "baeksuk (白熟)" means "boiled plain white," highlighting the dish's pure, unadulterated preparation that allows the natural flavor of chicken to shine. In Korea, this dish has been enjoyed for centuries during the hottest summer days to combat the heat and restore energy.
The Wisdom of "Fighting Fire with Fire"
Korea has a saying "iyeolchiyeol (以熱治熱)" meaning "fight heat with heat." The belief is that eating hot soup during summer causes sweating, which helps release internal heat and restore vitality. Dak Baeksuk embodies this traditional wisdom as the quintessential summer restorative dish.
Nutrition and Benefits
Chicken is a high-protein, low-fat food that is easy to digest with high nutrient absorption. Long simmering extracts collagen and nutrients into the broth, making it effective for energy recovery. It has traditionally been cherished as a recovery food for the sick and for postpartum care.
Variations
Adding ginseng transforms baeksuk into samgyetang; astragalus root creates hwanggi-baeksuk. Stuffing glutinous rice inside the chicken makes yeonyang-baeksuk (nutritious baeksuk). Chestnuts, jujubes, and ginkgo nuts can be added for richer flavor.
How to Eat
Dak Baeksuk is traditionally enjoyed by dipping the meat in salt dip (salt and pepper mixture). This simple seasoning enhances the clean chicken flavor. For those who prefer spice, the seasoned soy-chili sauce is a great accompaniment. The hot broth can be enjoyed with rice or noodles added.
Instructions:
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Prepare the Chicken
- Prepare 1 whole young chicken (800g-1kg).
- Remove excess fat and any remaining organs from inside the cavity and neck area.
- Rinse thoroughly under running water and drain.
- Prepare the Chicken
- Prepare 1 whole young chicken (800g-1kg).
- Remove excess fat and any remaining organs from inside the cavity and neck area.
- Rinse thoroughly under running water and drain.
- Prepare Vegetables
- Cut the white parts of 2 green onions into 5cm lengths, set aside green parts.
- Cut 1 onion in half.
- Peel 10 garlic cloves.
- Peel 2 potatoes and cut in half.
- Start Boiling
- Place the chicken in a large pot and add 2.5L of water.
- Add the green onion tops, onion, and 5 garlic cloves.
- Bring to a boil over high heat.
- Skim the Foam
- Once boiling, skim off the foam and impurities from the surface.
- Removing foam thoroughly results in a clear broth.
- Reduce heat to medium-low.
- Simmer Until Done
- Cover and simmer on medium-low heat for 40 minutes.
- Add potatoes after 30 minutes to cook together.
- Pierce the thickest part of the thigh—if no blood runs out, it's done.
- Make Salt Dip
- Mix 1 tbsp salt and 1/2 tsp pepper for salt dipping sauce.
- Optionally add 1 tbsp sesame oil.
- Serve in small dipping dishes.
- Make Seasoned Sauce
- Mix 2 tbsp soy sauce, 1 tbsp red pepper flakes, and 1 tsp minced garlic.
- Add 1/2 tbsp sugar, 1 tbsp vinegar, and 1 tsp sesame oil.
- Add sliced green chili for extra heat if desired.
- Serve
- Transfer the chicken to a large bowl or stone pot.
- Add potatoes and white parts of green onion.
- Pour hot broth over and serve with salt dip and seasoned sauce.
Recipe Notes:
- Using young chicken (cornish hen) results in more tender meat and shorter cooking time.
- Adding a slice of ginger helps remove any gamey smell.
- Skim foam thoroughly for a clear, clean broth.
- Stuff glutinous rice inside for a samgyetang-style dish.
- Add ginseng for samgyetang or astragalus root for hwanggi-baeksuk.
- Save leftover broth for porridge or noodle soup base.
- Traditionally eaten during the three hottest days of summer (sambok) for energy.
- Soaking chicken in salted water for 30 minutes beforehand removes any odor.
Ingredients:
Serving size
Main Ingredients
- 1 whole young chicken (800g-1kg)
- 2 potatoes
- 2 green onions
- 1 onion
- 10 garlic cloves
Broth Ingredients
- 2.5 L water
- salt to taste
Salt Dip
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 tbsp sesame oil (optional)
Seasoned Sauce
- 2 tbsp soy sauce
- 1 tbsp red pepper flakes
- 1 tsp minced garlic
- 1/2 tbsp sugar
- 1 tbsp vinegar
- 1 tsp sesame oil