1
Thoroughly wash the whole chicken, remove any gizzard if present, and trim off excess fat to prevent a strong smell during cooking.
2
In a large pot, combine the chicken, a gallon of cold water, 12 garlic cloves, sliced ginger, halved onion, and green onion; cover and start cooking.
3
Boil over medium-high heat for 30 minutes, then reduce to medium heat and continue cooking for another 40 minutes until the chicken is fully cooked.
4
Remove the chicken from the pot, stir in 1 tablespoon of salt to season the broth, and cover to keep warm.
5
Once the chicken has cooled slightly, separate the meat from the bones; discard the green onion, onion, and ginger (keep the garlic), then return the bones to the pot to continue simmering over low heat.
6
Shred the chicken breast, mix gently with the softened garlic, half a teaspoon of salt, and 1 tablespoon of sesame oil, keeping the meat pale in color.
7
Set aside the dark meat (thigh/leg) on a separate plate.
8
Prepare the dipping sauce by mixing 2 tablespoons soy sauce, 1 tablespoon vinegar, 1/4 cup onion chunks, 3 sliced garlic cloves, and sliced green chili pepper.
9
Prepare the seasoning paste by combining 1/4 cup gochugaru, 1/4 cup chicken broth, 2 tablespoons fish sauce, 1 teaspoon minced ginger, and sliced large green onion.
10
Let the bones simmer for another 30 minutes to further enrich the broth's flavor.
11
Strain the broth through a cotton cloth or several layers of cheesecloth to remove impurities and fat, yielding about 10 to 12 cups of clear, slightly milky broth.
12
Before serving, reheat the broth until hot but avoid prolonged boiling to prevent further reduction.
13
Place cooked rice in a bowl, ladle in the hot broth, add shredded chicken breast, sprinkle with black pepper, and mix; serve alongside dark meat, dipping sauce, and seasoning paste.
PrimedTableBETA
