Pairs well with Dak-Kalguksu (Korean Chicken Noodle Soup)
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Dak-Kalguksu (Korean Chicken Noodle Soup)
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A comforting and hearty Korean-style chicken noodle soup with homemade knife-cut noodles, known as dak-kalguksu. This recipe shares the traditional method of making the noodles from scratch, resulting in a chewy and satisfying texture.
01:15:00 total
Serves 4
medium
Soup
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Ingredients
- water - 16 cups
- chicken breast - 1 pound
- garlic cloves - 16
- medium onion - 1
- all-purpose flour - 3.5 cups
- starch - 0.5 cup (preferably potato or cornstarch)
- salt - 1 teaspoon
- cooking oil - 2 tablespoons (grape seed oil recommended)
- water - 1.25 cups (for dough)
- zucchini - 1.5 cups (cut into matchsticks)
- green onion - to taste
- sesame oil - to taste
- hot pepper flakes - 1-2 tablespoons (optional for spicy version)
- fish sauce - 2 teaspoons
- ground black pepper - 0.25 teaspoon
Instructions
- Prepare Chicken Stock: Combine 16 cups of water, chicken breast, garlic cloves, and a medium onion in a large pot. Boil for one hour over high heat.
- Make Noodle Dough: In a bowl, mix 3.5 cups of all-purpose flour, 0.5 cup of starch, 1 teaspoon of salt, 2 tablespoons of cooking oil, and 1.25 cups of water. Stir with a wooden spoon to form a lump, then knead by hand for about 2 minutes until smooth. Let the dough rest.
- Prepare Vegetables: Cut zucchini into matchsticks and mix with a quarter teaspoon of salt. Chop green onions. Sauté zucchini with a bit of sesame oil for flavor.
- Make Spicy Sauce (Optional): Mix 1-2 tablespoons of hot pepper flakes with 2 teaspoons of sesame oil for a spicy version of the soup.
- Season Chicken Stock: Remove chicken and vegetables from the stock. Add 1 tablespoon of salt, 2 teaspoons of fish sauce, mashed garlic from the stock, 1 teaspoon of salt, 2 teaspoons of sesame oil, and a quarter teaspoon of ground black pepper to the stock.
- Prepare Noodles: Roll out the dough and cut into noodles. Boil noodles in the chicken stock until cooked.
- Assemble Soup: Shred the cooked chicken and add back to the soup with the noodles. Serve hot with sautéed zucchini and green onions on top.
