Dakhanmari Recipe: Korean Whole Chicken Hot Pot & Sauce

3~4

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)

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)

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.