KOREAN HOME COOKING
Dak Baeksuk (닭백숙): Easy Rotisserie Chicken Soup
전기구이통닭 백숙 · Jeongigu-i Tongdak Baeksuk
A supermarket rotisserie chicken turns into a comforting Korean-style baeksuk with beef bone broth, garlic, and scallion in just one pot.
전기구이통닭 백숙 · Jeongigu-i Tongdak BaeksukWHY THIS DISH MATTERS
A little cultural context
Traditional baeksuk gently cooks a whole chicken with minimal seasoning. This weeknight version borrows that clean, restorative character while using a ready-cooked chicken.
INGREDIENTS
What you'll need
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COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Prep the aromatics
Cut the scallion into 2-inch lengths and peel the garlic.
- 2
Combine the pot
Place the rotisserie chicken, scallion, and garlic in a snug pot. Pour in the beef bone broth.
- 3
Simmer
20 minutesBring to a boil, then reduce to medium and simmer uncovered for 20 minutes so the chicken and broth flavors mingle.
- 4
Season at the end
Taste before adding salt because both the chicken and packaged broth may already be seasoned. Finish with black pepper.
AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.
DIRECTIONS
How to make it
- 01
Prep the aromatics
Cut the scallion into 2-inch lengths and peel the garlic.
- 02
Combine the pot
Place the rotisserie chicken, scallion, and garlic in a snug pot. Pour in the beef bone broth.
- 03
Simmer
Bring to a boil, then reduce to medium and simmer uncovered for 20 minutes so the chicken and broth flavors mingle.
- 04
Season at the end
Taste before adding salt because both the chicken and packaged broth may already be seasoned. Finish with black pepper.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
Beef bone brothUse unsalted chicken stock plus 1/2 cup milk for body; it will be lighter but still comforting.
Rotisserie chickenUse 900 g cooked plain roast chicken pieces and reduce the simmer to 15 minutes.
Korean pantry guide
A milky Korean broth made by long-simmering beef bones, sold in shelf-stable pouches and cartons.
Search: Korean beef bone broth sagol yuksuServe it with
- Salt and pepper for dipping
- Cubed radish kimchi
- Steamed rice or cooked noodles
Spice level
Not spicy. Serve chopped Cheongyang chile or gochugaru on the side.
Store & reheat
Remove the meat from the bones and refrigerate it in the broth for up to 3 days. Reheat only what you plan to eat until steaming hot.