Dakgomtang (Clear Chicken Bone Soup)

Wash the chicken meat and bones and simmer with the water, garlic, green onion and kelp to make the broth.

When the chicken meat is cooked, remove it and shred finely.

Slice the radish into thin squares, slice the green onion and chilies diagonally, and mince the onion and garlic.

When the broth is rich, strain it.

Sauté the garlic in a pot, add the chicken and stir-fry, then add the broth and vegetables and simmer well.

Season with pepper.