← Nouns Cooking · Korean

Ingredients

• 1 whole chicken (about 1.5 kg)
• 3 l Water
• 12 cloves Garlic
• 3 cm piece Ginger, sliced
• 1 Onion, halved
• 3 spring onion whites
• ½ tsp black peppercorns
• 1 tsp Toasted sesame oil
• Salt
• 600 g cooked short-grain rice
• 50 g sweet potato glass noodles, soaked (optional)
• 3 Spring onion, finely chopped
• 3 tbsp Gochugaru (Korean chilli flakes)
• 2 tsp minced garlic
• 1 tbsp soup soy sauce
• 3 tbsp hot broth

Method

1. Pull off the loose fat and some skin from the chicken for a cleaner broth. Put it in a large pot with the water, garlic, ginger, onion, spring onion whites and peppercorns. Bring to the boil and skim.
2. Simmer over medium-low heat, partly covered, for 50–60 min, until the chicken is cooked through (75°C/165°F at the thigh) and almost falling off the bone.
3. Lift out the chicken, strain the broth and skim off the fat. If it tastes thin, boil it for 10 min to concentrate. Season with salt.
4. Shred the meat and toss it with the sesame oil, salt and pepper. Mix the chilli seasoning.
5. Put rice and noodles in each bowl, add the chicken and pour over the hot broth. Top with spring onion and serve salt, pepper and chilli seasoning at the table.

Tips

• Cool the leftover broth quickly and refrigerate; the fat sets on top and is easy to lift off.
• The soft garlic cloves from the pot are delicious mashed into the soup.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang FutureDish