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Soups & stews · Korean home cooking

Home-style dak hanmari chicken hotpot

A clear Korean chicken hotpot with potatoes and a separate soy-vinegar mustard dip. Simmer the chicken gently, then portion it after cooking instead of cutting raw bones at home.

85 min4 servings6 stepsDifficulty: Intermediate
Home-style dak hanmari chicken hotpot

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

4 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Small whole chicken is unavailable

    Use instead
    Bone-in chicken portions
    Substitute quantity
    1 packReference quantity: 1 kg

    Use large bone-in leg and breast portions. Start checking from 30 minutes; all thick pieces must reach 74°C. Continue until tender before adding potatoes.

  • Essential

    Use a deep pot that fits the bird closely. This is a starting amount; add hot water only if needed to keep it mostly covered.

  • Essential

    Peel and cut into even 2 cm chunks so they soften before the chicken needs reheating.

  • Optional

    Simmer with the chicken and remove after cooking. Leave out if unavailable.

  • Essential

    Add whole peeled garlic cloves to the broth, not cloves of the brown spice.

  • Optional

    Slice and add near the end; leave out if unavailable.

  • Optional

    Taste the cooked broth before adding gradually. Keep the broth mild because the dip is salty.

  • Substitute available

    If Soy sauce for dipping is unavailable

    Use instead
    Tamari
    Substitute quantity
    2 level eating spoonsReference quantity: 30 ml

    Use an unsweetened tamari in the dip. Check all sauce labels if avoiding wheat.

  • Substitute available

    If Vinegar for dipping is unavailable

    Use instead
    Lemon juice
    Substitute quantity
    1 level eating spoonReference quantity: 15 ml

    Use in the separate dip; the aroma will be fruitier.

  • Optional

    Mix into the dip or leave out for a simpler soy-vinegar sauce.

  • Optional

    Add only to the separate dip for heat. Keep out of the main broth for a mild family version.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Remove any bag of giblets from the chicken. Pat dry without washing the raw bird and keep its tray and utensils away from ready-to-eat food. Put the chicken, whole garlic and optional onion into a deep pot with 10 paper cups of water.

    Remove any bag of giblets from the chicken. Pat dry without washing the raw bird and keep its tray and utensils away from ready-to-eat food. Put the chicken, whole garlic and optional onion into a deep pot with 10 paper cups of water.

  2. Step 2

    Step 2: Bring to a boil and skim foam with a spoon. Lower the heat, partly cover and simmer gently for 40–50 minutes. Keep the chicken mostly submerged, adding a little hot water if needed. Do not leave a vigorously boiling pot unattended.

    Bring to a boil and skim foam with a spoon. Lower the heat, partly cover and simmer gently for 40–50 minutes. Keep the chicken mostly submerged, adding a little hot water if needed. Do not leave a vigorously boiling pot unattended.

  3. Step 3

    Step 3: Check the thickest breast and thigh with a food thermometer, away from bone: both must reach 74°C. Continue cooking if needed. Lift the cooked chicken onto a clean deep tray with clean tools. Remove the spent onion. Keep the broth simmering gently.

    Check the thickest breast and thigh with a food thermometer, away from bone: both must reach 74°C. Continue cooking if needed. Lift the cooked chicken onto a clean deep tray with clean tools. Remove the spent onion. Keep the broth simmering gently.

  4. Step 4

    Step 4: Peel the potatoes and cut into 2 cm chunks. Put into the hot broth and simmer for 15–20 minutes, until a fork slides in easily. Meanwhile mix the soy sauce and vinegar for the dip, with mustard and chilli flakes only if using.

    Peel the potatoes and cut into 2 cm chunks. Put into the hot broth and simmer for 15–20 minutes, until a fork slides in easily. Meanwhile mix the soy sauce and vinegar for the dip, with mustard and chilli flakes only if using.

  5. Step 5

    Step 5: When safe to handle, use clean kitchen shears or a knife to divide the cooked chicken at its joints into large portions; avoid chopping through bones. Return pieces and any clean tray juices to the broth. Add spring onion if using and simmer 3–5 minutes until hot throughout.

    When safe to handle, use clean kitchen shears or a knife to divide the cooked chicken at its joints into large portions; avoid chopping through bones. Return pieces and any clean tray juices to the broth. Add spring onion if using and simmer 3–5 minutes until hot throughout.

  6. Step 6

    Step 6: Taste the cooked broth and add the optional salt gradually. Serve chicken, potatoes and broth in four bowls with the dip separate. Remove bones from children’s portions. Allow the very hot broth and potato centres to cool a little before eating.

    Taste the cooked broth and add the optional salt gradually. Serve chicken, potatoes and broth in four bowls with the dip separate. Remove bones from children’s portions. Allow the very hot broth and potato centres to cool a little before eating.

03 / Enjoy your meal

Finished dish

Finished dish: Home-style dak hanmari chicken hotpot
Home-style dak hanmari chicken hotpot
Helpful tips

The total time is approximate and depends on bird size; this version uses a small chicken. The meat is portioned after cooking. Rice or noodles may be served separately but are not included in these quantities. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the room is hotter than 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.

Enjoy every bite

How to enjoy it

Serve the mild broth and the stronger dip separately so each person can choose their seasoning. Remove bones before serving to children.

Serve it with