Whole Chicken Soup (Dak Han Mari): A Harmonious Blend of Deep, Refreshing Broth and Savory-Sweet Sauce
Enhance Your Whole Chicken (Dak Han Mari) with This Must-Try Sauce Recipe!
When the weather turns chilly and a warm, comforting soup is in order, nothing beats a hearty Whole Chicken (Dak Han Mari)! The tender chicken meat, the deeply flavorful yet refreshing broth, paired with a vibrant, spicy-sweet dipping sauce and fresh chives – each bite is pure bliss. Elevate your family dinners beyond special occasions with this affordable and immensely satisfying dish. Your husband and kids will surely give it two thumbs up!
Main Ingredients- 1 whole chicken (medium or young chicken)
- 3-4 stalks green onions
- 1.5 onions
- 1/3 bunch chives
- 2-3 potatoes
- 1/3 Tbsp minced ginger
- 1/2 Tbsp whole peppercorns
- 2 Tbsp cooking wine (mirin or sake)
- 1.5 L water
Dipping Sauce Ingredients- 4 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 100 ml chicken broth
- Mustard paste to taste (optional)
- 4 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 100 ml chicken broth
- Mustard paste to taste (optional)
Cooking Instructions
Step 1
Begin by rinsing the whole chicken under running water two to three times. Thoroughly clean both the inside and outside of the chicken to remove any impurities, ensuring a clean and pure broth flavor. After rinsing, drain the chicken well and set aside.
Step 2
Prepare the vegetables: Cut the green onions into large, manageable pieces, focusing on the white parts. Peel the onions and cut them into quarters or large chunks. Cutting them this way helps to infuse the broth with ample flavor and makes them easier to remove later.
Step 3
In a deep pot, add 1.5 liters of water and bring it to a boil over high heat. Once the water is boiling, add the prepared whole chicken. Next, add one of the large-chunked onions and one stalk of green onion. Bring it back to a boil, then add the minced ginger (1/2 Tbsp), cooking wine (2 Tbsp), and whole peppercorns (1/2 Tbsp) to help eliminate any gamey odors from the chicken.
Step 4
Simmer the chicken for about 20-25 minutes over medium heat. Skim off any foam that rises to the surface during cooking; this is crucial for a clear and refined broth. Continue simmering until the onions and green onions become very soft, allowing their flavors to deeply infuse the broth.
Step 5
While the chicken is cooking, prepare another pot. Carefully transfer the cooked chicken and the flavorful broth to this clean pot. Add the remaining 2-3 stalks of green onion and the peeled, chunked potatoes. Continue to cook until the chicken is thoroughly cooked and the potatoes are tender, which should take approximately 15-20 minutes. The potatoes are ready when they can be easily pierced with a fork.
Step 6
Now, let’s make the delicious dipping sauce while the chicken cooks! In a bowl, combine the soy sauce (4 Tbsp), vinegar (2 Tbsp), sugar (1 Tbsp), gochugaru (5 Tbsp), and minced garlic (2 Tbsp). Mix well. If the sauce seems too thick, gradually stir in about 100 ml of the chicken broth until you reach your desired consistency. For an extra kick, you can add a little mustard paste, according to your preference.
Step 7
All the components are ready! In a separate bowl, combine the roughly chopped chives and thinly sliced onion. Add a suitable amount of the prepared dipping sauce and gently toss to coat. Serve this refreshing, dressed chive and onion mixture alongside the tender chicken, soft potatoes, and the deep, savory chicken broth. Enjoy your ultimate Dak Han Mari feast!
