30-Minute Dak Gomtang: Easy Korean Chicken Soup

Cut the green onions into large pieces and slice the onion in half.
1 stalk green onions, 1 onion
Cut the napa cabbage into bite-sized pieces.
3 leaves napa cabbage
Add the 5 chicken drumsticks to boiling water and blanch for 3 minutes. You can add 30ml of wine or soju to help remove any odor.
5 chicken drumsticks, 30 ml white wine
Drain the water and place the blanched chicken, green onions, onion, and whole garlic cloves in a pot.
5 chicken drumsticks, 1 stalk green onions, 1 onion, 1 L water, 8 cloves garlic
Add 1L of water.
Season with 2tbsp tuna sauce, 1tsp salt, 1/2tsp MSG, and 2pinches Korean black pepper.
1 tsp salt, 1/2 tsp MSG, 2 pinches Korean black pepper, 2 tbsp tuna sauce (chamchi aek)
Bring to a boil over high heat. Once it starts boiling, cover with a lid and reduce to medium-low heat. After 15 minutes, add the cabbage and simmer for another 15 minutes.
3 leaves napa cabbage
Remove the onion and green onions from the pot.
Taste and adjust the seasoning by adding more salt or water to your preference.
Dipping sauce: Mix 2tbsp soy sauce, 1tbsp vinegar, 1tbsp plum extract(Korean plum syrup), 2tbsp chicken broth, and 1.5tbsp gochugaru together.
2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp Korean plum syrup, 2 tbsp chicken broth, 1.5 tbsp gochugaru
Serve the chicken and broth in a bowl. Prepare the dipping sauce and some salt on the side. Serve with rice.
It tastes even better when you put the rice into the soup.