Chicken & Chicken Soup (Yeonggye-baeksuk)

Steps

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1. 1
   Prepare the fresh ginseng by removing the top part, as it is believed to generate excess heat. Inspect and remove any brownish bruises.
   ▶ ≈0:39
2. 2
   Transfer the chicken to a large pot. Add the cleaned garlic, prepared ginseng, and 10 cups of water.
   ▶ ≈1:59
3. 3
   Set heat to medium-high and bring to a vigorous boil for about 20 minutes. Then reduce heat to medium-low and continue cooking for 50 more minutes.
   ▶ ≈2:12
4. 4
   Prepare the dipping sauces. For the first sauce: thinly slice green onions, green chili peppers, and onion. Mix with 1/4 cup soy sauce, 2 tablespoons vinegar, 1 tablespoon sesame seeds, 1 teaspoon sugar, and 1 teaspoon gochugaru. Combine well.
   ▶ ≈3:53
5. 5
   For the second sauce: simply mix salt, ground black pepper, and sesame seeds.
   ▶ ≈5:28
6. 6
   Check if the chicken is fully cooked by piercing it with a wooden skewer—it should go through easily with no blood, and the meat should be very tender.
   ▶ ≈6:06
7. 7
   Turn off the heat. Remove as much floating fat from the surface as desired. Remove the ginseng.
   ▶ ≈6:44
8. 8
   Drain the soaked glutinous rice and add it to the broth. Cover and cook over medium-high heat for 20 minutes, stirring occasionally to prevent sticking.
   ▶ ≈7:22
9. 9
   Add 2 teaspoons of salt to the porridge (adjust to taste preference). Stir in 2 chopped green onions.
   ▶ ≈9:34
10. 10
    Arrange the chicken in the center of the table and serve with cucumber slices, green chili peppers, kimchi, ssamjang, and both dipping sauces for dipping.
    ▶ ≈7:46