Dak Kalguksu

Place the Whole chicken in a large pot with Water. Add Korean radish, Onion, Garlic cloves, Ginger, Dried kelp, and Dried anchovies. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 60 minutes, skimming any foam that rises to the surface.

Carefully remove the Whole chicken from the pot and set aside to cool slightly. Discard the Korean radish, Onion, Garlic cloves, Ginger, Dried kelp, and Dried anchovies from the broth. Strain the broth through a fine-mesh sieve into a clean pot, ensuring a clear broth.

Once the Whole chicken is cool enough to handle, remove the skin and bones. Shred the chicken meat into bite-sized pieces.