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Authentic Dak-hanmari (Korean Whole Chicken Hot Pot)
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Peel the daikon radish and cut it into slightly thick 1cm quarter rounds, since it will simmer for a long time.
Ingredients for this step
Daikon radish
250 to 300g
6:20
~5 min
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1
Peel the daikon radish and cut it into slightly thick 1cm quarter rounds, since it will simmer for a long time.
Daikon radish 250 to 300g
6:20
~5 min
2
Cut 1/2 onion into wedges. Peel the potatoes, remove the eyes, and cut into 1cm rounds.
6:59
~5 min
3
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.
8:43
~3 min
4
Place the chicken wings, drumettes, and bone-in chicken thigh chunks in a pot, then add the daikon, potatoes, onion, and garlic.
10:07
~3 min
5
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.
10:54
~2 min
6
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.
12:51
~10 min
7
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.
14:04
~60 min
8
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.
17:03
~5 min
9
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.
19:28
~3 min
10
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.
22:06
~3 min
11
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.
22:43
~5 min
12
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.
27:04
~8 min
1
Step 1
Peel the daikon radish and cut it into slightly thick 1cm quarter rounds, since it will simmer for a long time.
Daikon radish
250 to 300g
2
Step 2
Cut 1/2 onion into wedges. Peel the potatoes, remove the eyes, and cut into 1cm rounds.
Onion
1/2 piece
Potato
1 piece
3
Step 3
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.
Garlic
4-5 cloves
Long green onion (white part)
1 piece
4
Step 4
Place the chicken wings, drumettes, and bone-in chicken thigh chunks in a pot, then add the daikon, potatoes, onion, and garlic.
Bone-in chicken thigh (cut into chunks)
600g
Chicken drumettes
5 pieces
Chicken wings
4 pieces
Daikon radish
250 to 300g
Onion
1/2 piece
Potato
1 piece
Garlic
4-5 cloves
5
Step 5
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.
Long green onion (green part)
1 piece
Kombu
1 piece
Black peppercorns
15 peppercorns
Cooking sake
50ml
Salt
1 teaspoon
Water
1L
8
Step 8
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.
Long green onion
1/2 piece
Garlic chives (nira)
4 pieces
9
Step 9
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.
Green chili pepper
1 piece
Grated garlic
4cm from a tube (1 clove)
Ajinomoto (MSG)
5 shakes
Soy sauce
4 tablespoons
Sugar
1 tablespoon
Vinegar
2 tablespoons
Mirin
1 tablespoon
Sesame oil
1 teaspoon
Broth from the dak-hanmari
2 tablespoons
10
Step 10
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.
Ichimi togarashi (ground red chili)
2 tablespoons
Sugar
1 teaspoon
Soy sauce
1/2 teaspoon
Grated garlic
4cm (1 knob)
Sesame oil
1 teaspoon
Broth from the dak-hanmari
1 and 1/2 tablespoons
11
Step 11
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.
Long green onion (white part)
1 piece
Long green onion (green part)
1 piece
Kombu
1 piece
Garlic chives (nira)
4 pieces
12
Step 12
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.
Frozen udon noodles
2 servings
Kimchi
as desired
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