This dakhanmari recipe is perfect for making a comforting pot of Korean whole chicken soup right at home.
The ingredients are simple and the cooking process is just as easy, yet the broth turns out incredibly deep and refreshing — ideal for a satisfying meal.
Once the chicken is done, you can keep the meal going by cooking kalguksu noodles in the broth and finishing with porridge, making it even heartier.
Ingredients
- Whole chicken – 1
- Onion – 1
- Scallion – 1 stalk
- Garlic – 20 cloves (or substitute with 4 T minced garlic)
- Napa cabbage – 4 leaves (albaechu, a smaller variety of napa cabbage)
- Chicken stock – 1 T (chicken bouillon powder)
- Bouillon cube – 1 (a compact Korean-style soup bouillon cube)
- Pepper – to taste
- Rice cakes – a handful (optional)
- Kalguksu noodles – 2 servings (fresh wheat flour noodles; can substitute with any thick wheat noodle)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Dipping Sauce
- Gochugaru – 3 T (Korean red chili pepper flakes)
- Sugar – 1 T
- Jin-ganjang – 3 T (Korean soy sauce for seasoning; regular soy sauce can be substituted)
- Vinegar – 2 T
- Mustard – to taste (Korean hot mustard, yeon-gyeoja; Dijon mustard can be substituted)
- Chicken broth – 3-4 T (ladled from the pot)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Prepare the onion, scallion, garlic, and napa cabbage as shown in the photos.
2Rinse the chicken thoroughly, then blanch it in boiling water for about 2 minutes to remove any impurities.
3Add the chicken, water, onion, chicken stock, and bouillon cube to a pot and boil for 10 minutes.
4Add the scallion, garlic, napa cabbage, and rice cakes, then simmer for another 10 minutes.
5Season with salt to taste and finish with a sprinkle of pepper.
6Combine all the dipping sauce ingredients with 3–4 T of the chicken broth from the pot and mix well.
TipFeel free to adjust the ratio of the sauce ingredients to match your own taste.
What makes dakhanmari so appealing is its clean yet deeply savory broth.
Cook kalguksu noodles in the leftover soup, then finish with a bowl of porridge for a truly satisfying meal.
It’s the kind of dish that brings restaurant-style comfort straight into your own kitchen.
Ingredients
- Whole chicken – 1
- Onion – 1
- Scallion – 1 stalk
- Garlic – 20 cloves (or substitute with 4 T minced garlic)
- Napa cabbage – 4 leaves (albaechu, a smaller variety of napa cabbage)
- Chicken stock – 1 T (chicken bouillon powder)
- Bouillon cube – 1 (a compact Korean-style soup bouillon cube)
- Pepper – to taste
- Rice cakes – a handful (optional)
- Kalguksu noodles – 2 servings (fresh wheat flour noodles; can substitute with any thick wheat noodle)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Dipping Sauce
- Gochugaru – 3 T (Korean red chili pepper flakes)
- Sugar – 1 T
- Jin-ganjang – 3 T (Korean soy sauce for seasoning; regular soy sauce can be substituted)
- Vinegar – 2 T
- Mustard – to taste (Korean hot mustard, yeon-gyeoja; Dijon mustard can be substituted)
- Chicken broth – 3-4 T (ladled from the pot)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Prepare the onion, scallion, garlic, and napa cabbage as shown in the photos.
- Rinse the chicken thoroughly, then blanch it in boiling water for about 2 minutes to remove any impurities.
- Add the chicken, water, onion, chicken stock, and bouillon cube to a pot and boil for 10 minutes.
- Add the scallion, garlic, napa cabbage, and rice cakes, then simmer for another 10 minutes.
- Season with salt to taste and finish with a sprinkle of pepper.
- Combine all the dipping sauce ingredients with 3–4 T of the chicken broth from the pot and mix well.
Tip.Feel free to adjust the ratio of the sauce ingredients to match your own taste.
