Chogye guksu

Place the Whole chicken, Water, Garlic cloves, Ginger, Green onions, Korean radish, and Black peppercorns in a large pot. Bring to a boil, then reduce heat and simmer for 40 minutes until the Whole chicken is thoroughly cooked.

Carefully remove the Whole chicken from the pot. Strain the broth through a fine-mesh sieve, discarding all solids. Let the broth cool completely, then refrigerate for at least 4 hours, or overnight, until a layer of fat solidifies on top. Skim off and discard the solidified fat.

Once the cooked Whole chicken has cooled, remove its skin and bones. Shred the chicken meat into thin strips. In a bowl, season the shredded chicken with 15 grams of Soy sauce, Sesame oil, Minced garlic, and Black pepper powder. Mix well to combine.