Dakgomtang (Chicken Soup)

Take 1kg of raw chicken legs out of the package without washing them, add them to boiling water, and blanch for 3 minutes.

Rinse the blanched chicken legs in cold water and add them to 1.7L of boiling water along with half a tablespoon of sun-dried salt.

Roughly chop 8 cloves of garlic and half an onion, and add them to the pot along with the green onion cut into 2 pieces.

Wash 30g of dried pollack strips by rubbing them in water, add them to the pot, pour in 2 swirls of mirin, cover, and boil over medium heat for 30 minutes.

After 30 minutes, remove the boiled chicken, remove the fat, and let it cool for 20 minutes.

Shred the chicken along the grain, add 1 tbsp of minced garlic, 1 tbsp of soup soy sauce, 1 tbsp of sesame oil, and 3 pinches of black pepper, and mix well to season.

Place a bowl of rice into each serving bowl, top with the seasoned chicken, and add a little green onion.

Taste the soup and add an extra half tablespoon of sun-dried salt to adjust the seasoning, then pour the soup over the bowls to finish.