1-Getting started with Dak Gomtang: Begin by rinsing the whole chicken thoroughly to remove any impurities, then place it in a large stock pot with about 10 cups of water. Add the garlic cloves, sliced ginger, half a medium onion, 2 to 3 scallion white parts, and the optional half a teaspoon of whole black peppercorns to build a flavorful base.

2-Bring the pot to a boil over high heat and skim off any foam that rises to the top for a clearer broth. Once boiling, reduce the heat to medium, cover the pot, and let it simmer for 40 to 50 minutes, depending on the chicken’s size. Check for doneness by cutting into the thickest part of the breast; it should be fully cooked and tender.

3-After cooking, turn off the heat and let the chicken cool slightly before handling. Remove the chicken, shred the meat into small, bite-sized pieces, and set it aside. Strain the broth to remove solids and excess fat; for a richer flavor, you can return the bones to the broth and simmer for another 30 minutes to an hour, then strain again.

4-To serve, place some rice in a bowl, add the shredded chicken on top, and ladle the hot broth over it. Garnish with the 3 finely chopped scallions and season with salt, pepper, and the optional spicy sauce as desired. Finish by serving it hot with kimchi for an authentic touch. This method ensures a comforting meal that’s full of depth and warmth.