Dak gomtang

Method

1. 1 Blanch the whole chicken for 5 minutes, then rinse off the foam.
2. 2 Simmer the chicken with garlic, ginger, scallion roots, and 2 liters of water over medium heat for 90 minutes.
3. 3 Keep the water simmering continuously so that the fat and gelatin emulsify into a cloudy white liquid; a weak simmer will result in a clear, pale liquid.
4. 4 Remove the chicken from the pot, shred the meat, and mix it with salt, pepper, sesame oil, and green onions.
5. 5 Strain the broth through a sieve, then cook the radishes in it for 20 minutes.
6. 6 Blanch the vermicelli for 2 minutes, then arrange it in a bowl with shredded chicken and pour hot broth over it.

With an appliance

• Pressure cooker 1 hr

  Replace step 2: simmer under high pressure for 35 minutes, then release the pressure naturally; the resulting liquid will be a darker white, so add 300 ml of hot water.