Dak Hanmari (Korean Whole Chicken Hot Pot)
A hearty Seoul-style hot pot made by simmering a whole chicken with garlic, radish, and soju, then loading the pot with potato, mushrooms, cabbage, and green onion. Dip the chicken in a tangy mustard-soy sauce, and finish the rich broth with kalguksu noodles.
Ingredients
Main
- Whole chicken (cut for stew)1 (about 900g)
- Whole garlic cloves10 cloves
- Whole peppercorns1 tsp
- Korean radish200g
- Soju1/2 cup
- Onion1/2
- Potatoes2
- Shiitake mushrooms3
- Napa cabbage leaves4 leaves
- Green onion1 stalk
- Garlic chives1 handful
- Kalguksu noodles1 serving
- Anchovy fish sauce2 tbsp
- Salta pinch
- Ground black peppera pinch
Sauce
- Soy sauce4 tbsp
- Vinegar2 tbsp
- Sugar1 tbsp
- Prepared mustard1 tbsp
- Red chili powder2 tbsp
- Water2 tbsp
Directions
- 1
Rinse the chicken well, blanch briefly in boiling water until it comes to a boil, then drain and rinse under cold water.
- 2
Place the chicken in a pot with whole garlic, peppercorns, radish, soju, and enough water to cover, and start boiling from cold water.
- 3
Once the chicken is nearly cooked, add the sliced onion and potato.
- 4
Slice the shiitake mushrooms, and cut the napa cabbage and green onion into large pieces.
- 5
Mix soy sauce, vinegar, sugar, prepared mustard, chili powder, and water to make the dipping sauce.
- 6
When the potatoes are almost done, season the broth with anchovy fish sauce, salt, and pepper.
- 7
Transfer everything to a hot pot, add the shiitake mushrooms, napa cabbage, and green onion, and simmer at the table.
- 8
Enjoy the chicken with garlic chives, dipped in the sauce, for extra flavor.
- 9
Once the chicken and potatoes are finished, add kalguksu noodles to the remaining broth for a noodle course — or add minced mushroom, carrot, and chives to make a light porridge instead.
Tips
You can adjust the vinegar, sugar, and mustard in the dipping sauce to taste. If you're not used to anchovy fish sauce, substitute 2 tbsp of Korean soup soy sauce instead.