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When Koreans want a comforting, nourishing meal, Baeksuk (백숙) is often one of the first dishes that comes to mind. Unlike spicy Korean soups, baeksuk highlights the natural flavor of a whole chicken simmered slowly with simple aromatics, creating a clean yet deeply satisfying broth.
This healthier version is inspired by Korean actor and home-cooking star Ryu Soo-young's incredibly simple baeksuk recipe. With just a handful of everyday ingredients, you can prepare an authentic Korean chicken soup that's naturally high in protein, low in carbohydrates, and perfect for family meals.
If you'd like to compare this healthier adaptation with the original, be sure to watch Ryu Soo-young's original YouTube recipe after making this dish.
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| Authentic Korean Boiled Chicken Soup Dak-baeksuk |
Table of Contents
- Ingredients
- 🛒 Shop Ingredients
- Step-by-Step Instructions
- Nutrition Facts
- Healthy Changes from the Original Recipe
- Korean Baeksuk Story
- Chef Introduction
- Storage Tips
- Meal Prep Tips
- FAQ
Ingredients
- 1 whole chicken (about 1–1.2 kg / 2.2–2.6 lb), cleaned
- 3 slices fresh ginger
- 20 cloves garlic
- 1 whole onion
- 1 green onion (scallion)
- 3 liters (about 12½ cups) water
🛒 Shop Ingredients
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Step-by-Step Instructions
Step 1. Trim the Chicken Properly
Before cooking, remove the parts that can create unwanted odors or unpleasant textures.
- Neck fat
- Wing tips
- Tail and excess tail fat
- The ends of both drumsticks
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| Chicken Parts to Remove Before Making Baeksuk |
Although this step only takes a few minutes, it makes a noticeable difference in the flavor and clarity of the finished broth.
Step 2. Thoroughly Clean the Chicken
Rinse the chicken well under cold running water.
Pay special attention to the cavity. Use your fingers to gently scrape away any remaining blood, kidneys, or liver residue left after processing. Removing these impurities helps produce a cleaner-tasting broth with less of the strong chicken aroma that some people find unpleasant.
Step 3. Stuff the Chicken with Aromatics
Place the sliced ginger and all 20 garlic cloves inside the cavity of the chicken.
As the chicken slowly simmers, these aromatics infuse the meat from the inside, adding subtle fragrance while keeping the broth clean and naturally flavorful without requiring additional seasonings.
Step 4. Secure the Legs
Make a small slit in the skin near one drumstick, then tuck the opposite drumstick through the opening to secure both legs together.
This traditional Korean technique helps keep the garlic and ginger inside the chicken during cooking while allowing the bird to maintain its shape.
Step 5. Bring the Water to a Full Boil
Pour 3 liters (about 12½ cups) of water into a large stock pot and bring it to a rolling boil over high heat.
Once the water is fully boiling, carefully place the prepared whole chicken into the pot. Starting with boiling water helps seal the surface of the chicken while producing a cleaner broth.
Step 6. Add the Vegetables
Add the whole onion to the pot without cutting it. Cut the green onion into 2 or 3 large pieces and add them as well.
These vegetables naturally flavor the broth without overpowering the delicate taste of the chicken. Because they are left in large pieces, they're also easy to remove before serving if desired.
Step 7. Simmer Until Tender
When the broth returns to a full boil, reduce the heat to medium and gently simmer for 50 to 60 minutes.
A slow simmer allows the chicken to become tender while producing a clear, flavorful broth. Avoid vigorous boiling, which can make the broth cloudy and the meat slightly tougher.
Step 8. Serve and Enjoy
Carefully transfer the cooked chicken to a serving platter and ladle the hot broth into bowls.
In Korea, baeksuk is commonly served with steamed rice, kimchi, and a simple dipping mixture of salt and black pepper. For a lighter meal, enjoy it with fresh vegetables or your favorite low-carb side dishes.
Nutrition Facts (Estimated)
Per Serving (Based on 4 servings)
- Calories: 365 kcal
- Protein: 44 g
- Fat: 18 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Sugars: 2 g
- Sodium: 170 mg (before seasoning)
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.
Healthy Changes from the Original Recipe
- Trimming excess fat from the chicken helps create a cleaner broth while reducing unnecessary fat.
- No artificial seasonings or soup bases are needed—the vegetables naturally flavor the stock.
- This recipe is naturally high in protein, low in carbohydrates, and gluten-free.
- Enjoy it with vegetables or cauliflower rice for an even lighter Korean-style meal.
Korean Baeksuk Story
Baeksuk (백숙) is one of Korea's most traditional chicken dishes. The word baeksuk literally means "plain boiled," referring to a cooking method that highlights the natural flavor of the ingredients instead of relying on heavy seasoning.
Unlike Samgyetang, which is typically stuffed with glutinous rice, ginseng, jujubes, and medicinal herbs, baeksuk is intentionally simple. Its clean broth and tender chicken have made it a favorite family meal for generations.
Many Koreans also enjoy baeksuk during the hottest days of summer. According to the traditional Korean concept of iyeol chiyeol (이열치열), eating a hot meal is believed to help the body cope with hot weather and restore energy.
Chef Introduction
This recipe is inspired by Ryu Soo-young, a popular Korean actor who has become equally well known for his practical home-cooking recipes.
Through the television program Fun-Staurant, he has introduced countless recipes that simplify traditional Korean cooking without sacrificing flavor. His recipes are especially popular because they rely on everyday ingredients and techniques that anyone can follow at home.
This baeksuk recipe is a great example of his cooking philosophy—simple ingredients, minimal preparation, and excellent results.
Storage Tips
- Refrigerator: Store the chicken and broth separately in airtight containers for up to 4 days.
- Freezer: Freeze the shredded chicken and broth separately for up to 2 months.
- Reheating: Warm gently over medium-low heat to keep the chicken tender.
Meal Prep Tips
- Shred the cooked chicken and portion it into meal-sized containers.
- Freeze extra broth in individual portions for quick soups.
- Use leftover chicken for salads, lettuce wraps, or Korean-style chicken porridge (dakjuk).
- The broth also makes an excellent base for noodle soup or vegetable soup.
Frequently Asked Questions
Can I use a frozen chicken?
Yes. Just thaw it completely in the refrigerator before cooking to ensure even cooking and the best broth quality.
What's the difference between Baeksuk and Samgyetang?
Baeksuk uses fewer ingredients and focuses on the natural flavor of the chicken, while samgyetang is usually stuffed with glutinous rice, ginseng, jujubes, and other medicinal ingredients.
Do I really need to trim the chicken first?
Yes. Removing the neck fat, wing tips, tail, excess fat, and drumstick tips helps produce a cleaner-tasting broth with less unwanted odor.
Can I make this recipe in a pressure cooker?
Absolutely. A pressure cooker can reduce the cooking time to about 25–30 minutes while still producing tender chicken and flavorful broth.
What can I do with the leftover broth?
The broth is incredibly versatile. Use it for Korean chicken porridge (dakjuk), noodle soup, rice soup, or simply enjoy it on its own.
Conclusion
If you're looking for a nourishing Korean comfort food that's simple enough for beginners yet deeply satisfying, this healthy Korean baeksuk is an excellent recipe to try.
With just a whole chicken, a few vegetables, and plenty of time to simmer, you'll create a naturally rich broth and tender meat without relying on processed seasonings. It's a wonderful introduction to authentic Korean home cooking and a recipe you'll want to make again and again.
If you'd like to see the traditional preparation that inspired this healthier version, be sure to watch Ryu Soo-young's original YouTube recipe as well.
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