Dakgaejang

Rinse the whole chicken thoroughly. Place the whole chicken in a large pot and add water. Bring to a rolling boil over high heat, then reduce heat to medium-low and simmer for 40-50 minutes, or until the whole chicken is cooked through and tender.

Carefully remove the whole chicken from the pot and let it cool slightly. Strain the chicken broth through a fine-mesh sieve into a clean bowl and set aside. Once cooled enough to handle, shred the chicken meat from the bones into bite-sized pieces. Discard the bones and skin.

In separate bowls, soak the dried gosari and dried taro stems in warm water for at least 30 minutes, or until thoroughly softened. Drain the rehydrated gosari and rehydrated taro stems, rinse them well, and cut them into 5-7 cm lengths.