Ingredients ▢ 1 whole chicken (3 to 4 pounds) ▢ 10 - 12 plump garlic cloves ▢ 1 1-inch piece ginger, sliced ▢ 1/2 medium onion ▢ 2 - 3 scallion white parts ▢ 1/2 teaspoon whole black peppercorns (if available) ▢ 3 scallions, finely chopped to garnish ▢ salt and pepper to taste glass noodles, soaked Spicy sauce (dadaegi, 다대기) - Optional ▢ 3 tablespoons gochugaru ▢ 2 teaspoons minced garlic ▢ 1 tablespoon soup soy sauce (guk ganjang, êµê°„장) use regular soy sauce if unavailable ▢ 3 tablespoons chicken broth from the soup Instructions Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 - 8 quarts pot). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken). Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium and boil, covered, for about 40 - 50 minutes, depending on the size of the chicken. Cut through the thickest part of t