Garlic Dak-bokkeum-tang (Spicy Braised Chicken)

How to make it

1. 1

   Blanch the whole chicken in boiling water and rinse it.

2. 2

   Put the chicken, whole garlic, and water in a pot; once it boils, add the gochugaru, soy sauce, minced garlic, and sugar and boil for 15 minutes.

3. 3

   Add the potato, carrot, and onion and boil 20 minutes more, until the broth has reduced and barely covers the bottom.

4. 4

   Let the whole garlic cook until it is soft, so a gentle garlic aroma works its way through the pot.

5. 5

   Adjust the final seasoning with the green onion, corn syrup (mulyeot), and black pepper.

You can fix this

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

• Too salty? Do not add water — it thins the sauce. Add more radish, potato, or onion instead and let them take up the salt.