Dongdaemun-style Chicken and Potato Hot Pot (Dakhanmari), Serves 3

Prepare trimmed chicken without washing it. Cut potatoes into large pieces, scallions into 5 cm lengths, and chives into short lengths. Separate utensils for raw chicken and vegetables.

Bring chicken, 1.5 L water, 10 garlic cloves and white scallion parts to a boil in a large pot. Skim scum and simmer about 20 minutes. Time depends on chicken size.

Add potatoes and remaining scallions and simmer around 15–20 minutes. Check potatoes are tender and a thermometer in the thickest chicken meat, away from bone, reads at least 74°C (165°F). Cook longer if needed.

For dipping sauce mix 3 tbsp soy sauce, 2 tbsp vinegar, 1 tsp mustard, 1 tbsp minced garlic, 1 tsp sugar and optional gochugaru. Optionally thin with 2 tbsp cooled cooking broth.

Wilt chives briefly at the end. Serve broth, potatoes and chicken with dipping sauce, minding bones. Refrigerate leftovers in shallow containers within two hours.