Dakhanmari (Korean-Style Broth Hot Pot)

• 6 Chicken wing drumsticks
• 1 tbsp Shio-koji(If you don't have, use Chicken soup stock)
• 2 clove Garlic, crushed
• 5 pieces Thinly sliced ginger
• 15 cm Green portion of leeks
• 1 Pepper
• 1200 ml Water
• 200 ml Sake
• 3 Potatoes
• 1/4 Roughly minced cabbage (or Chinese cabbage)
• 1 pack Enoki mushrooms
• 2 Leek, roughly chopped into 4-5 cm pieces
• 1/2 bunch Chinese garlic chives
• 2 tbsp Gochujang
• 2 cm Grated garlic
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tbsp Vinegar
• 1/2 tbsp Sesame oil
• 1 tbsp Ground white sesame seeds
• 1 Mustard
• 1 Soy sauce

1. Add the chicken to a pot, sprinkle in the shio-koji, and let it sit for 20 minutes.
2. If you don't have shio-koji then add the and ingredients to the pot and cook with a lid on high heat.
3. Once it's come to a boil, remove the scum, reduce to low heat and simmer for 10 minutes.
4. Add the potatoes, cut in half, to the put and simmer covered with a lid for 10 minutes.
5. Remove the lid and add the cabbage.
6. Once the potatoes have softened add the other vegetables, lightly simmer, and it's complete.
7. From Step 3 onward, you can finish this at the dinner table!
8. Since the sauce is spicy, add a teaspoon to your serving plate then add the contents on top to adjust the amount of sauce.
9. Also, if you like, add mustard and soy sauce to the plate with the sauce.

chicken, clove garlic, ginger, leeks, pepper, water, sake, potatoes, cabbage, pack enoki mushrooms, chinese garlic, gochujang, garlic, soy sauce, sugar, vinegar, sesame oil, ground white sesame seeds, mustard, soy sauce

Taken from cookpad.com/us/recipes/155626-dakhanmari-korean-style-broth-hot-pot (may not work)