Whole Chicken Kalguksu (Dak-hanmari)

How to make it

1. 1

   Pour 2 L of water into a pot, add the chicken, green onion, radish and peppercorns, and boil hard for 30 minutes.

2. 2

   Lift out the chicken and cut it into pieces. Remove the vegetables from the broth, return the chicken, add 2 tbsp fish sauce, 2 tbsp guk-ganjang and 1 tbsp chicken stock, and add 2 potatoes, sliced.

3. 3

   Add 2 servings of kalguksu noodles, 1 finely sliced green onion and 1 bunch of cut chives, and boil.

4. 4

   For the dipping sauce, mix 6 tbsp chicken broth, 2 tbsp gochugaru, 2 tbsp guk-ganjang, 1 tbsp minced garlic, 1 tbsp vinegar, ½ tbsp mustard paste and ½ tsp black pepper, and add some cut chives.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.