Authentic Dak-hanmari (Korean Whole Chicken Hot Pot)
Main · Hotpot · Korean90 min(Prep 20 min + Cook 70 min) · 520 kcal per serving · 4 servings · Normal
A dak-hanmari recipe learned from a friend from Chuncheon, Korea, adapted to be easy to make at home. Bone-in chicken and vegetables are simmered slowly for an hour with nothing but salt, resulting in a golden broth packed with concentrated chicken flavor. Served with a seasoned dipping sauce and dadaegi (chili paste), and finished off with udon noodles at the end.
Instructions
- Peel the daikon radish and cut it into slightly thick 1cm quarter rounds, since it will simmer for a long time.
- Cut 1/2 onion into wedges. Peel the potatoes, remove the eyes, and cut into 1cm rounds.
- Crush the garlic with the flat side of a knife. Cut the white part of the long green onion into 3-4cm lengths, then halve lengthwise.
- Place the chicken wings, drumettes, and bone-in chicken thigh chunks in a pot, then add the daikon, potatoes, onion, and garlic.
- Pour in 1L of water, enough to just cover the ingredients, and add the cooking sake and salt. Then add the black peppercorns, the green part of the long green onion crushed by hand, and the kombu.
- Heat over medium to high heat until boiling, then carefully skim off the scum that rises to the surface. Lower the heat if it threatens to boil over.
- Once you've finished skimming, reduce to low heat and simmer slowly for 40 minutes to 1 hour, keeping it just below a boil. Skim off any scum that appears along the way.
- While it simmers, make the seasoned dipping sauce. Finely mince the long green onion, thinly slice the garlic chives, and put them in a container.
- Mince the green chili pepper and add it, then add the soy sauce, mirin, vinegar, Ajinomoto, sugar, grated garlic, sesame oil, and 2 tablespoons of the chicken broth, and mix well.
- Make the dadaegi. In a container, combine the ichimi togarashi, sugar, just enough soy sauce for aroma, grated garlic, sesame oil, and broth from the dak-hanmari, and mix until it forms a paste.
- After about an hour of simmering, remove the kombu and the green part of the long green onion, add the white part of the long green onion, and simmer a few minutes until softened to finish. Serve in bowls, ladle over the broth, and add the seasoned dipping sauce, dadaegi, and chopped garlic chives on the side.
- To finish, bring the remaining broth to a boil, add the frozen udon straight in, and boil for the time indicated on the package. Serve in a bowl, ladle over the broth, and top with dadaegi, seasoned dipping sauce, and kimchi as desired.
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