Steps

1. Cut the daikon radish into half-moon slices.
   🕒 04:35
2. Cut the leek diagonally.
   🕒 04:56
3. Peel the garlic. Use the chicken breast as is.
   🕒 05:22
4. Slice the ginger thinly.
   🕒 06:00
5. Place 4 tbsp uncooked rice, 1 diagonally cut leek, 150-200g daikon radish, 350g chicken breast, 3 peeled garlic cloves, 5g thinly sliced ginger, and 600cc water into the rice cooker.
   🕒 06:34
6. Close the lid of the rice cooker, press the cook button, and start cooking.
   🕒 10:32
7. Wash away any soil stuck in the roots of the spinach.
   🕒 11:45
8. Bring a pot of water to a boil and add 1 tsp salt.
   🕒 12:00
9. Submerge the stem ends of the spinach into the boiling water and blanch for about 1 minute.
   🕒 12:25
10. Submerge all parts, including the leaves, into the boiling water and blanch for another 1 minute. 【Tip!】 Oxalic acid in spinach is water-soluble, so blanching it and discarding the water is an effective way to remove it.
    🕒 13:00
11. Drain the blanched spinach in a colander, cool it with water, and squeeze out excess water firmly with both hands.
    🕒 13:43
12. Cut off the hard root ends of the spinach and cut into easy-to-eat lengths.
    🕒 14:43
13. Add 10 shakes of Ajishio and 2 tsp sesame oil to the cut spinach and mix well. Optionally, add grated garlic or ground sesame seeds. 【Tip!】 Even with just Ajishio and sesame oil, you can create delicious namul with an umami flavor similar to what you find at a Yakiniku restaurant.
    🕒 15:24
14. Open the lid of the rice cooker after the Samgyetang has finished cooking.
    🕒 17:00
15. Break the chicken breast into desired sizes with a rice paddle.
    🕒 17:20
16. Stir and break down vegetables like daikon radish with a rice paddle.
    🕒 17:52
17. Serve in bowls and, if desired, sprinkle with Ajishio, pepper, and sesame oil to finish. 【Tip!】 Adjusting the saltiness with Ajishio just before eating allows you to cater to each family member's preference.
    🕒 18:20