Spicy Chicken Soup, Dakgaejang 닭개장

1. Clean whole chicken well. Cut the tail and fat. Peel the skin. If you like chicken skin, don't peel it. (the reason why I cut the tail and peel the skin, tail and skin contains a lot of fat)
2. In a large pot, pour water and 1 T sake or soju and put clean chicken. Bring up to boil for 3-5 minutes. Throw out the water and clean chicken with cold water. 
3. In a clean pot, add all stock ingredients and pour water to cover. Bring to gentle boil, then simmer for 1 hour over medium low heat.
4. During the stock on the stove, prepare vegetables for the soup. slice scallions, mushrooms and onion. Dice Korean radish.
5. Transfer chicken on the side, discard the vegetables and reserve the stock.
6. In the stock, blanch sliced scallions, mushrooms and bean sprouts. after blanch the vegetables, put scallion and mushroom in a medium ball. Bean sprout sets aside.
7. Shred chicken and add into the medium ball with scallions and mushrooms.
8. Put chicken seasoning in the ball. Mix well with chicken and vegetable.
9. Boil the stock, add sliced onions and diced Korean radish. Gently boil it about 5 minutes and put the seasoned chicken mix. Simmer for 30 minutes.
10. If you have enoki or beech mushrooms, add after 20 minutes.
11. Add blanched bean sprout.
12. Mix 1 T sesame oil and 1 T Korean chili powder in a small ball. Add it into the soup for bright red color and taste.
13. Simmer 20 minutes more and season with salt & pepper according to your taste.
14. Serve with rice and Jjanhajji we made last time!

Jjangajji recipe  https://shychef.com/jjangajji%2C-korean-pickle-1