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Clean the chicken with salt and rinse well.
Place the chicken in a large pot with ginger and 1 chopped green onion.
Add 14 cups of water, cover, and boil for about 1 hour until tender.
Remove the chicken, let it cool, and shred into bite-sized pieces.
Season the shredded chicken with fish sauce and 1 tsp of salt.
Strain the broth to remove solids and fat.
Return the clear broth (about 11 cups) to the pot.
Heat vegetable oil in a pan and cook the onion until lightly crispy.
Add dried peppers and cook until fragrant.
Strain the oil into a bowl.
Mix the strained oil with chili flakes, sesame oil, black pepper, and salt.
Combine mung bean sprouts, gosari, and the remaining green onions.
Add minced garlic and the seasoning mixture.
Mix everything well by hand.
Bring the broth to a boil.
Add the seasoned vegetables and cook for 20 minutes.
Add the shredded chicken and cook for an additional 5–10 minutes.
Serve the soup hot with rice and kimchi.
Refrigerate leftovers for up to 1 week or freeze for up to 1 month.
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