Dak-hanmari (Whole Chicken Hot Pot)

How to make it

1. 1

   Simmer the chicken with the green onions, radish, and whole peppercorns for 30 minutes, until tender.

2. 2

   Lift out the cooked chicken and cut it into easy-to-eat pieces.

3. 3

   Scoop the green onions, radish, whole peppercorns, and the other aromatics out of the broth.

4. 4

   Return the cut chicken to the now-clear broth.

5. 5

   Set the base seasoning with 2 Tbsp of fish sauce, 2 Tbsp of guk-ganjang, and 1 Tbsp of chicken stock.

6. 6

   Cut 2 potatoes into the pot and simmer until the potato is done.

7. 7

   Add the kalguksu noodles and bring it back to a simmer.

8. 8

   Finish by chopping in 1 stalk of green onion and ½ bunch of garlic chives.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Add the kalguksu noodles at the very end so the broth doesn't get too thick.
• Simmering the chicken too long can leave the meat dry.

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.

Storage

Keeps 2 days refrigerated, 1 month frozen.