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Baeksuk is a Korean chicken soup traditionally cooked by boiling or steaming a whole chicken with added garlic and onions. It is one of the most famous dishes among Koreans served most especially during hot summer days for cooling the heat. It is also popular because of its ability to help fight a cold and other minor illnesses.

There are many speculations but there is actually one published study that suggested its anti-inflammatory effects, relieving one’s symptoms of a cold. Aside from that, the aroma, spices, and heat that comes with it could help ease clogged sinuses and better your signs of infection. Chicken soup is also made up of healthy ingredients rich in vitamins and minerals, basically a bowl of nutrients if you might say. So if you’re feeling sick and doesn’t feel like eating hard, solid food, this is a great dish with enough nutrients to offer.

You can find different variations of this Korean chicken soup. Below is the traditional way of making it and is very simple to do:

1. Prepare your ingredients and utensils.

1 whole chicken (3-4 lbs)

5-10 plump cloves of garlic

1 whole onion

3 green onions

Salt and pepper

2. It’s best to have fresh, unfrozen whole chicken. If you already have one stacked in the fridge, make sure to thaw it properly. For frozen chickens, a tip is leave it overnight in the refrigerator overnight or if you decide to cook it on the day, just put the wrapped chicken in a bowl and submerge it with cold water and wait for it to thaw for about 3-4 hours. Unfreezing it in a microwave is not advisable.

3. Cut and remove the wing tips, neck and the tail end parts of the chicken. Look inside and get rid of any extra parts like the liver, heart, and gizzard, basically any giblets you can find. Scan the entire chicken for excess fat especially the breast or bottom area and trim it off. You can opt to skin the chicken for less fat. Clean the bird thoroughly under running water and pat it dry.

4. Get your garlic cloves and peel off the skin. Make sure they are clean.

5. Remove the outer layer of the onion. Leave it whole and wash clean.

6. Chop up the green onions about 2 inches in length or smaller if desired.

7. Place the chicken in a large clean pot together with the garlic and onions. Then add approximately 6 cups of water. You can also use 3 cups of chicken stock plus 3 cups of water instead. Whichever you prefer.

8. Bring to a boil. Once boiling, reduce the heat to medium low or low and let it simmer for 40 minutes. For chicken weighing less than 2 lbs, cook for 35 minutes. Inspect the chicken after 40 minutes by pricking the spot between the thigh and belly. If there’s blood oozing out, that means your chicken is not yet fully cooked. After the desired time if there’s still any redness present, cook for a few minutes longer. But make sure not to overcook or you’ll end up with a sallow and sloppy chicken.

9. Remove the chicken from the pot and put it onto a plate. Let it sit and cool for about 10 minutes.

10. Place the chicken in a separate clean bowl and serve with the soup, garlic, and onions. Season the dish with a small amount salt and pepper to taste. Careful not to to add too much because you don’t want an over-season baeksuk. So only add very small amounts of salt and pepper at a time until you get that perfect flavor.

11. There you have it! A hot, nutritious bowl of Korean chicken soup perfect for those who wants to cool off and get away from the heat during a hot weather. And for those who wants recover from a minor cold and is too lazy to go drive to a drug store to buy medications, then Baeksuk is a natural, go-to option. Many of you may still be skeptical, but this delicious, healthy, and aromatic chicken soup is definitely worth trying.

Read more about Korean famous dishes