North Korean Food: Braised Chicken (Easier Than Samgyetang)

Prep the Chicken: Use kitchen scissors to trim off the tail (fatty rear) and wing tips. Remove any fat. Slice open the belly about 70% of the way (don’t cut completely).
1 whole chicken
Lightly snip the leg joints at the top of the thighs to make the chicken easier to open up. Pat the inside clean with paper towels.
Boil: In a deep pot, Fill the pot with water to the top (3.5L). Add 1 tbsp salt, onion, 2 green onions, and garlic cloves. Bring to a boil.
3.5 L water, 2 stalks green onion, 10 cloves garlic, 1 onion, 1 tbsp salt
Once the green onions start softening, raise to high heat. Add the whole chicken and 3 tbsp soju. Boil for 3 minutes uncovered, then cover and boil for another 20 minutes for a juicy, fast boil.
3 tbsp soju
Steam the Chicken: Place a steamer rack inside a pot or wok. Place the boiled chicken on top, pour a bit of the broth over it, and steam for 10 minutes over medium heat.
Blanch the Green Onions for Garnish: In the remaining chicken broth, blanch 4 stalks of green onion for 3–4 minutes. Set aside.
4 stalks green onion
Make the Dipping Sauce: In a bowl, mix: chopped green onion, gochugaru, chicken broth, soy sauce, vinegar, sugar, and mustard.
Adjust thickness with extra broth, depending on your preference.
1/2 stalk green onion, 2 tbsp gochugaru, 3 tbsp chicken broth, 3 tbsp soy sauce, 2 tbsp vinegar, 1/2 tbsp sugar, 1 tsp Korean mustard (yeon-gyoja)