Whole Chicken Soup (Dak Hanmari)

Name: Whole Chicken Soup (Dak Hanmari)
Total time: 1 h 10 min
Cuisine: Korean
Ingredients: Cut chicken for stew 1kg; Water 1.5L; Garlic a handful; Onion 1/2 piece; Green onion 3 stalks; Whole black pepper 1 tbsp; Wheat rice cake a handful; Potato 3 pieces; Salt 1/2 tbsp; Chives a handful; Red chili powder 6 tbsp; Broth 9 tbsp; Brewed soy sauce 3 tbsp; Oligosaccharide 6 tbsp; Apple vinegar 1 piece; Minced garlic as needed

A recipe for making Dak Hanmari (whole chicken soup) and a spicy mustard sauce.

KoreanSoup & Stew

⏱️ 70 min total📝 8 steps

🍳 Start Cooking

What You'll Need

Cut chicken for stew1kg

Water1.5L

Garlica handful

Onion1/2 piece

Green onion3 stalks

Whole black pepper1 tbsp

Wheat rice cakea handful

Potato3 pieces

Salt1/2 tbsp

Chivesa handful

Red chili powder6 tbsp

Broth9 tbsp

Brewed soy sauce3 tbsp

Oligosaccharide6 tbsp

Apple vinegar1 piece

Minced garlicas needed

Instructions

Soak the wheat rice cakes in lukewarm water for 30 minutes.

⏱️ 30m 0s

Cut 2 stalks of green onion into large 4cm lengths.

Slice the 3 potatoes into 1cm thick flat pieces.

Wash the cut chicken thoroughly under running water, place it in a pot with 1.5L of water, green onions, onion, garlic, and whole black pepper, cover, and boil for 30 minutes.

⏱️ 30m 0s

After boiling, cut the green onions into 4cm pieces, add the 1cm thick sliced potatoes, and boil for another 10 minutes.

⏱️ 10m 0s

Mix 6 tbsp of red chili powder and 9 tbsp of broth to make the sauce.

Add 3 tbsp of brewed soy sauce, 6 tbsp of oligosaccharide, and 1 apple vinegar, and mix well.

Finally, add minced garlic to adjust the flavor.