Whole Chicken Soup - Chicken Baeksuk

South Korea has been overcome by a new trend recently - the cooking frenzy. Cooking is the big thing right now; it's in dramas, variety shows, everyday life - everywhere. So I enjoy watching Korean cooking shows.  One of them is 'House Cook Master Baek.'
Master Baek teaches celebrities how to make easy homemade meals on the TV show and the show always says "You can cook, too!"
Even though master Baek is not a professional chef, he has been studying and is the CEO of 26 restaurant franchises with 169 branches across the country.  So he is good at cooking.
It is an intimate cooking show because he makes cooking easy.
For example, he uses paper cups and a normal spoon instead of measuring cups & spoons, because the are easy to find and buy.  Normally, the paper cup and spoon size are about the same as measuring cups and spoons in Korea.
And sometimes he uses coffee filter paper instead of cloth for a steamer. It's a good tip for a beginner.

Today, the show showed how to cook Korean chicken soup - Chicken Baeksuk.
Generally, many Korean people eat invigorating foods such as Samgyetang and Chicken Baeksuk to boost up energy and to ward off summer heat and stay healthy.
Baeksuk is sometimes mistaken as Samgyetang, because they are made in a similar way. However, they differ in the size of the chicken and placement of ingredients. In Samgyetang, the vegetables and rice are placed inside a small chicken. On the other hand, backsuk uses a bigger chicken, and rice is added after the vegetables and chicken are taken out of the pot.

Ingredients
1                whole chicken (I used drumstick and thigh each 1 lb)
1/2             onion
1 bunch     green onions
1/4 C          korean chile pepper powder
1 T             minced garlic
1 T             korean mustard
2 T             soy sauce
1 T             vinegar
1/2 T          sliced ginger
salt, sugar, pepper to taste

Directions
Start by washing the ingredients
Place chicken, onion, 2 green onions and sliced ginger in the pot, cover with water and boil for 30 minutes.
Remove chicken from boiling chicken soup and tear it into pieces.
Mix hot pepper powder with 1/4 cup chicken soup. (1:1)
Make sauce - mix hot pepper powder paste, minced garlic, 1 chopped green onion, Korean mustard, soy sauce, sugar and vinegar.
Parboil remaining green onions in the chicken soup and add the chicken.
Serve Baeksuk with sauce.

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