Ttukdak Hyung's Whole Chicken and Dip Sauce

• (based on 1kg chicken)
• whole chicken: 1kg
• radish: 300g
• green onion: 2 stalks (200g)
• onion: 1 large (150g)
• garlic: 20 cloves (50g)
• green chili pepper: 3 pieces (30g)
• whole black pepper: 10g
• dried anchovy sauce: 2 tablespoons
• soup soy sauce: 2 tablespoons
• chicken stock: 1 tablespoon
• potato: 2 pieces
• kalguksu noodles: 1 serving
• green onion: 1 stalk
• chives: to taste
• red pepper powder: to taste
• chicken broth: 5 tablespoons
• red pepper powder: 2 tablespoons
• minced garlic: 1 tablespoon
• vinegar: 1 tablespoon
• mustard: 1/2 tablespoon
• white pepper: 1/2 tablespoon
• chives: a little

Recipe 🍳

Cooking tips 💡

• Boiling the whole chicken first allows the broth to develop deep, rich flavor; cutting it into large pieces after removing from the pot enhances texture.
• Add potatoes and kalguksu noodles only when the broth is boiling vigorously to prevent the noodles from breaking apart and ensure they stay chewy.
• Reduce the broth to half its volume after removing the chicken to concentrate the flavor and achieve a deeper, richer taste.

Recommended for 🙋

• ⭐Recommended for those seeking a warm, comforting bowl of soup on cold days.
• ⭐Perfect for anyone craving a hearty, satisfying meal.
• ⭐Ideal for those who enjoy a light yet deeply flavorful broth.