First, parboil the chicken in boiling water for 5 minutes to remove any gamey smell, then rinse it clean.

In a pot, add the parboiled chicken, water, a whole onion, and a handful of garlic. Boil in a low-pressure cooker for 30 minutes to make the broth.

After 30 minutes, strain the broth and set it aside. Let the chicken cool slightly.

To make the seasoning base, mix red pepper powder with some of the chicken broth and let it soak for a moment. This helps the flavors meld and reduces rawness.

To the soaked red pepper powder, add soy sauce, snow crab soy sauce (or fish sauce), vinegar, plum extract, sesame oil, minced garlic, and mustard to create the full seasoning sauce.

Shred the cooled chicken meat from the bones. Thinly slice the cabbage, onion, green onion, and carrot.

In a large bowl, combine the shredded chicken, sliced vegetables, and the prepared seasoning sauce. Mix everything together thoroughly and finish with a sprinkle of sesame seeds.

Take the reserved chicken broth and season it with snow crab soy sauce or fish sauce to your liking.

Add kalguksu noodles, sliced green onions, mushrooms, and a little minced garlic and pepper to the seasoned broth. Bring to a boil and cook until the noodles are done.

Serve the kalguksu in a bowl and top with some of the shredded chicken. Garnish with fresh green onions and a sprinkle of pepper to finish.