Steps

1. Remove any bone fragments or blood clots from the chicken thighs (bone-in, cut for stew) 500-600g. Rinse and lightly pat dry. If concerned, you can quickly blanch and discard the water, or pour hot water over it. (Key Tip!) Keep the green parts of the long scallions as they can help eliminate odors.
   🕒 02:26
2. Lightly crush 2-3 cloves of garlic and remove the core cleanly.
   🕒 02:30
3. Place the prepared chicken thighs (bone-in, cut for stew) 500-600g, the reserved green parts of the long scallions, and the crushed 2-3 cloves of garlic into the pot.
   🕒 02:55
4. Pour 1/2 cup of Cooking Sake (Rice Wine) and 5 cups of water into the pot.
   🕒 03:11
5. Heat the pot on high heat. Once it boils, carefully skim off any scum that rises to the surface.
   🕒 03:45
6. Once all scum is removed, reduce the heat, cover the pot, and simmer until the chicken releases its delicious broth.
   🕒 04:47
7. Cut 1 long scallion in half lengthwise, then chop into large pieces.
   🕒 04:47
8. Peel 2-3 potatoes and slice them into rounds about 1cm thick.
   🕒 04:47
9. Cut 3-4 stalks of fine-cut scallions into long pieces.
   🕒 04:55
10. In a bowl, combine 4 tbsp soy sauce, 2 tbsp chicken broth (from stew), 2 tbsp vinegar, and 1 tsp sugar. Mix well to create the vinegar-soy dipping sauce.
    🕒 05:23
11. In a separate bowl, combine 1 tbsp Korean chili powder, 1 tbsp chicken broth (from stew), 1 clove grated garlic, and prepared mustard to taste. Mix well to create the spicy dipping sauce (Tadegi).
    🕒 06:25
12. Remove the simmered chicken and the green parts of the long scallions from the pot.
    🕒 07:46
13. Add the sliced potatoes 2-3 to the pot and simmer until tender.
    🕒 08:02
14. Once the potatoes are cooked, add the chopped long scallions 1 and 1/2 tsp salt, and simmer briefly. (Key Tip!) It's also delicious to add mushrooms, cabbage, napa cabbage, or shungiku (edible chrysanthemum) if desired.
    🕒 08:29
15. Serve the ingredients and broth in bowls. Garnish with the prepared vinegar-soy dipping sauce, spicy dipping sauce, cut fine-cut scallions, and kimchi (optional).
    🕒 09:21
16. Add udon noodles (optional) to the remaining broth in the pot and simmer to enjoy as a finishing course.
    🕒 11:07