Chicken Gomtang (Chicken Soup)

Rinse the chicken legs one by one under running water, rubbing them to clean thoroughly.

Soak the chicken legs in rice-washed water for about 10 minutes to remove any gamey odor.

Slice 300g of radish into flat pieces.

Cut the green onions into large pieces, halve the onion, and separately prepare some finely chopped green onion (including some green parts) for garnish.

Finely chop the Cheongyang chili peppers and red chili pepper.

Place the chicken legs that were soaked in rice-washed water into a pot, blanch them for 3 minutes, and remove.

Soak the blanched chicken legs in cold water for about 1 minute, then remove them.

Pour 2000ml of fresh rice-washed water into a large pot and bring to a boil.

Add the blanched chicken legs, 3 leaves of dried kelp, the onion, and the two stalks of green onion to the boiling water.

Keep the heat on and let it boil so the chicken legs are fully cooked and the flavors are extracted into the broth.

Remove the kelp, green onions, and onion, then take out the chicken legs, let them cool slightly, and shred the meat.

Add 1 tbsp of garlic, 1.5 tbsp of salt, 1/2 tbsp of ginger, 10 whole peppercorns, 1 tbsp of tuna fish sauce, and 3 tbsp of mirin to the broth and boil.

Cover with a lid and boil for about 30 minutes.

Place the shredded chicken meat into a bowl and pour the boiled broth over it to serve.