Dak Hanmari (Korean Whole Chicken Soup)

In a pot, combine blanched chicken legs, water, onion, a large green onion stalk, and a handful of whole garlic.

Bring to a boil and then simmer over medium-low heat for 50 minutes.

Remove the cooked large green onion stalk and onion from the pot.

Season with salt and pepper to taste, add freshly chopped green onions, and boil for another 2 minutes before serving.

In a small bowl, combine red pepper powder, soy sauce, oligosaccharide, vinegar, sesame seeds, minced garlic, Korean mustard (yeon-gyeoja), and a pinch of pepper. Mix well.