Korean Clear Garlic Chicken Soup (Dakgomtang), 4 Servings

Wash hands and place one gutted chicken in a large stockpot. Do not rinse raw chicken under running water; separate raw-poultry utensils and wash hands afterwards.

Add 10–12 garlic cloves, one 2.5-cm piece ginger, half an onion, 2–3 white scallion sections, optional 1/2 tsp peppercorns and about 2.4 L water, enough to cover chicken.

Bring to a boil covered on high, skim foam, reduce to medium and simmer about 40–50 minutes depending on chicken size.

Check the thickest breast and inner thigh, avoiding bone, with a food thermometer. Continue cooking until both reach at least 74°C.

Transfer cooked chicken carefully and cool just enough to handle, then remove bones and cartilage and shred into bite-sized pieces.

Strain broth to remove aromatics and possible bone fragments, and skim fat. The author's optional extra 30–60 minute bone simmer is omitted for simplicity.

For optional spicy dadaegi, combine 3 tbsp gochugaru, 2 tsp minced garlic, 1 tbsp soup soy and 3 tbsp hot chicken stock in a clean bowl; omit for mild soup.

Divide optional cooked rice and shredded chicken into four bowls, pour over piping-hot broth, and add chopped scallions, salt and pepper to taste. Spicy paste is optional.

Refrigerate leftover chicken and broth in shallow containers within two hours, use within 3–4 days or freeze, and reheat to 74°C.