Steps

1. Thinly slice the green parts of 1/2 green onion.
   🕒 00:52
2. Finely chop the white parts of the green onion.
   🕒 01:05
3. Prepare a pot with a lid.
   🕒 01:13
4. Add 250g chicken thighs (for karaage), 1/4 cup cooking sake (rice wine), and 3 cups water to the pot.
   🕒 01:26
5. Lightly crush and add the green parts of the green onion to the pot. (This is the trick!) The green parts of the onion add aroma and help remove the chicken's gamey smell.
   🕒 01:53
6. Cover and heat, bringing to a boil until scum appears.
   🕒 02:00
7. Carefully skim off the scum.
   🕒 02:14
8. After removing the scum, add 1 tsp salt, 1 clove grated garlic, and 1 tbsp sesame oil to the pot. (This is the trick!) Adding seasonings after removing scum prevents garlic and other ingredients from being removed with the scum.
   🕒 02:26
9. Cover and simmer to thoroughly infuse the soup with chicken flavor.
   🕒 02:59
10. Add 1 tbsp soy sauce and 1 tbsp mirin (sweet rice wine) to the pot to season.
    🕒 03:13
11. Add 1/2 bag bean sprouts and the finely chopped white parts of the green onion to the pot and continue simmering. (This is the trick!) Adding bean sprouts brings out a delicious broth and enhances the aroma.
    🕒 03:22
12. Cover and heat.
    🕒 03:49
13. Remove the green parts of the green onion from the pot.
    🕒 04:19
14. Taste and adjust seasoning with salt or soy sauce as desired.
    🕒 04:33
15. Lightly beat 1 egg.
    🕒 04:54
16. While the soup is simmering, drizzle in the beaten egg to create egg ribbons.
    🕒 05:07
17. Serve in bowls and sprinkle with a pinch of coarsely ground black pepper.
    🕒 05:30
18. Serve with warm cooked rice and napa cabbage kimchi (to taste).
    🕒 05:32
19. Mix the rice with the soup and enjoy.
    🕒 05:42