Korean Dak Hanmari (Whole Boiled Chicken with Potato Broth)
Dak-hanmari is a whole chicken simmered for a long time with potato, green onion, garlic, and ginger in plain water. Extended boiling draws collagen from the bones, turning the broth milky and slightly viscous, while the potatoes cook until they nearly dissolve at the edges. Seasoning stays spare - just soup soy sauce and salt - so the natural richness of the chicken stock comes through unmasked. Originating from the street stalls of Seoul's Dongdaemun area, it is traditionally finished by adding knife-cut noodles directly into the remaining broth.
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Instructions
- 1
Clean the whole chicken and place it in a large pot.
- 2
Add water, garlic, ginger, and half of the green onion, then bring to a boil.
- 3
Skim the foam and simmer over medium heat for 30 minutes.
- 4
Add potato and cook for another 15 minutes.
- 5
Season with soup soy sauce and salt, then finish with the remaining green onion.
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