Korean Dak Hanmari (Whole Boiled Chicken with Potato Broth)
Quick answer
Dak-hanmari simmers a whole chicken with potato, green onion, garlic, and ginger in plain water for an extended time.
What makes this special
- Dak-hanmari boils a whole chicken until the broth turns milky and rich with natural collagen.
- Whole chicken simmered 50 minutes on the bone turns broth milky with collagen
- Only soup soy sauce and salt let the pure chicken stock come through
Key ingredients
Core cooking flow
- 1 Trim the 1.2 kg whole chicken, removing the tail fat, any remaining feathers...
- 2 Place the chicken in a large pot with 1800 ml water, 10 garlic cloves, 20 g...
- 3 When the pot reaches a boil, skim off the gray foam and floating fat carefully with a ladle.
Dak-hanmari simmers a whole chicken with potato, green onion, garlic, and ginger in plain water for an extended time. Collagen released from the bones turns the broth milky and slightly thick, while the potatoes cook until their edges begin to break down, adding body to the liquid. Seasoning stays minimal - soup soy sauce and salt only - so the natural depth of the chicken stock remains unobscured. The dish traces back to the street stall alleys of Seoul's Dongdaemun district, and the traditional way to finish the meal is to add knife-cut noodles directly into the remaining broth at the table.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Trim the 1.2 kg whole chicken, removing the tail fat, any remaining feathers, and visible blood inside the cavity.
Rinse it briefly under cold water, then shake off excess water so the broth starts clean.
- 2Control
Place the chicken in a large pot with 1800 ml water, 10 garlic cloves, 20 g ginger, and half the green onion.
Press the chicken down so it is mostly covered, then bring it to a boil over high heat.
- 3Control
When the pot reaches a boil, skim off the gray foam and floating fat carefully with a ladle.
Lower to medium heat, leave the lid slightly open, and simmer for 30 minutes to keep the broth clean.
- 4Control
Cut the 250 g potato into large chunks and add it to the pot, then simmer for 15 more minutes.
It is ready when the edges look slightly broken down and a chopstick slides in easily.
- 5Control
Once the broth looks milky and the leg meat begins to pull from the bone, add 1 tbsp soup soy sauce and 1 tsp salt.
Simmer briefly, taste the broth, and adjust only with a small pinch of salt if needed.
- 6Finish
Add the remaining green onion and simmer for only 2 minutes so it stays aromatic.
Serve the chicken hot, cut it with kitchen scissors at the table, and boil fresh knife-cut noodles in the remaining broth if desired.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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