Dakgomtang (Korean Chicken Soup)

For the chicken broth

1. Prepare the whole chicken by cutting off the tail, wing tips, and any excess fat, then rinse well inside and out under cold water.

2. Place the cleaned chicken into a large pot with 16 cups of water, garlic cloves, sliced ginger, halved onion, and whole green onion.

3. Cover and bring to a boil over medium-high heat, cooking for 30 minutes.

   Then 30 min of waiting

4. Reduce the heat to medium and cook for another 40 minutes, until the chicken is tender and fully cooked.

   Then 40 min of waiting

5. Turn off the heat and transfer the chicken to a large tray.

6. Remove and discard the green onion, onion, and ginger from the broth, leaving the garlic cloves with the chicken.

7. Stir 1 tbsp salt into the hot broth in the pot, cover, and set aside off the heat.

For the shredded chicken

8. Separate the meat from the bones of the warm chicken.

9. Return all the chicken bones and remaining cooked garlic back into the broth pot.

10. Cover the broth pot and simmer over low heat for 30 minutes.

    Then 30 min of waiting

11. Meanwhile, separate the chicken breast from the dark meat; slice or shred the dark meat to serve on a side plate.

12. Shred the chicken breast meat into bite-sized strips and mash the remaining cooked garlic into it.

13. Season the shredded chicken breast with 1/2 tsp salt and 1 tbsp sesame oil, then gently mix by hand to coat evenly.

For the dipping sauce

14. Combine the soy sauce and vinegar in a small bowl.

15. Add the onion chunks, sliced garlic, and green chili pepper, then mix well.

For the seasoning paste

16. Place the Korean red pepper flakes into a small bowl and pour in 1/4 cup of the hot chicken broth.

17. Add the fish sauce and minced ginger, then stir into a smooth paste.

For the green onion garnish

18. Thinly slice the large green onion for garnishing and transfer to a small bowl.

For assembling and serving

19. Strain the hot bone broth through a mesh strainer lined with a clean cotton cloth or cheesecloth into a large bowl to remove all bones and sediment, then pour the clear broth back into the pot.

20. Reheat the clear broth until piping hot.

21. Place a portion of cooked rice into individual serving bowls.

22. Top the rice with a generous handful of seasoned shredded chicken meat.

23. Ladle the hot chicken broth over the rice and chicken until filled.

24. Garnish with sliced green onions and freshly ground black pepper.

25. Serve immediately with the dipping sauce, spicy seasoning paste, and dark chicken meat on the side.

For serving