Immerse 6 pound whole chicken in 6 cups of water, bring to rolling boil, turn heat off, drain. Takes ten minutes. Preboiling removes cloudiness in broth. Save water to cook rice.

Roast whole candle nuts with bruised peeled garlic cloves and dried red pepper in cast iron dutch oven with Tbs olive oil till fragrant, about 4 minutes.

Add chicken, add plums, add onions, bay leaves, fennel, coriander. Cover with 8 cups fresh water, simmer 40 minutes at 200F degrees, bubbling, no boiling.

Taste broth and test chicken. Remove bay leaves and dried pepper, add light soy sauce to taste. Pull on drumstick, should come right off when soup is done. Serve with sprinkled chopped mint. The soothing ingredients of the soup go great with the fiery taste of fresh kimchi.