Post by @yejiskitchenstories

닭곰탕 / Korean chicken soup is one of my regular comfort meals. I make it at least once a month because it’s simple, cozy, and easy to serve with rice—or noodles if that’s what you’re in the mood for. I start the chicken skin-side down in a cold pan and let the fat slowly render before flipping. It gives the broth such a clean, rich flavor without needing much else. **Ingredients** - 4–5 boneless, skin-on chicken thighs - Water, enough to cover - 10–12 whole garlic cloves - ½ onion - 4–5 green onion stalks - 2 anchovy broth coins - 3 tbsp soup soy sauce - 2 cups napa cabbage - 2 cups mung bean sprouts - Black pepper **How I make it** 1. Cook the chicken skin-side down in a cold pan, then flip once the fat has rendered. 2. Cut into smaller pieces and add water, garlic, onion, and green onion. Simmer for 20–25 minutes. 3. Remove the onion and green onion. Add the anchovy broth coins, soup soy sauce, napa cabbage, and mung bean sprouts. 4. Finish with black pepper and serve with rice or noodles. If you don’t have soup soy sauce, light soy sauce works too.