Soak small handful of Dangmyeon Noodles in cold water. Then set aside for now - we'll use it later.
Let's start prepping our whole chicken. Use a pair of kitchen scissors and trim-off the tail portion. Then cut-off the excess skin surrounding the cavity - as shown in the video. Then use a spoon to gently scrap out the leftover innard bits stuck in the chicken. Afterwards, give the outside and inside of the chicken a thorough rinse under running water.
Now take out a large pot (the biggest one you have!). Place in the cleaned chicken. Then add in 3L (~13 cups) of water.
Cut spring onion stalks into forearm length pieces (we'll need 4-5 long pieces). Cut 1 large onion in half. Gently bash 10 cloves of garlic - so it can release its aromatics into the broth early. Then set aside 2-3 bay leaves (this ingredient is optional - skip if you don't have). The add each of these ingredients into the pot.
Place a lid on the pot. Bring it up to a roaring boil on HIGH heat. Once the pot starts to boil, set a timer for 30 minutes.
Important: After 7 minutes, reduce the heat to a medium. Keep the lid on - and continue to let it boil away on medium-heat for the rest of the 23 minutes.