Dak Kalguksu (Chicken Noodle Soup)
A hearty noodle dish featuring chewy homemade noodles served in a rich, deeply simmered chicken broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Boil a chicken thoroughly, shred the meat, and simmer the bones once more to create a deep, savory broth. Hand-kneaded chewy noodles combined with seasoned chicken garnish make for a hearty bowl, perfect for dog days of summer.
- Servings
- 2 servings
- Cook time
- 90 minprep not included
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Medium chicken1 whole
- Large green onion (daepa)1 stalk (root end)
- Whole garlic cloves10 cloves
- Whole black peppercorns10
- Water15 cups
Chicken seasoning
- Minced garlic1 tbsp
- Salt1 tsp
- Ground black peppera little
- Toasted sesame oila little
Broth seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Salt1 tsp
Garnish
- Egg garnish (jidan)
- Stir-fried Korean zucchini (aehobak)
- Thinly sliced scallions
- Minced red chili pepper
Kalguksu ingredients (serves 2)
- Flour2 cups
- Water1/2 cup
- Cooking oil1 tbsp
- Salt1/2 tsp
Seasoning sauce
- Regular soy sauce (jin-ganjang)2 tbsp
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang), soup soy sauce (guk-ganjang))1 tbsp
- Gochugaru (Korean chili flakes)1.5 tbsp
- Minced garlic1 tsp
- Minced green onion1 tsp
- Minced Cheongyang chili pepper (hot green chili)1 tsp
- Minced red chili pepper0.5 tsp
- Sugar0.5 tsp
- Toasted sesame oil1 tsp
- Ground toasted sesame seeds1 tsp
- If using store-bought kalguksu noodles for 2 people, you will need 300g.
- Depending on preference, you can also top with seaweed flakes or stir-fried other vegetables.
Steps
1. All you need is one medium chicken, whole garlic cloves, whole black peppercorns, and large green onion.
2. In 15 cups of water, add the garlic cloves, black peppercorns, and green onion. Once it starts boiling vigorously, lower the heat and...
3. Boil over low heat for about 1 hour.
4. Take out the chicken and separate the meat from the bones.
5. Put the chicken bones back into the pot with the broth and boil for another 30 minutes.
Simmering with the bones like this makes for a deeper, richer broth.
6. Strain through a cheesecloth to get only the clear broth.
The amount of broth made this way will be about 11-12 cups. It is enough for 5-6 people.
If you leave the chicken broth in the refrigerator overnight, the fat will solidify white on top.
Strain it through a cheesecloth once more to get clean broth. You can use this chicken broth chilled for naengmyeon broth, or keep it in the freezer and
use it as needed for shabu-shabu broth or hot pot broth.
7. Season the shredded chicken meat with 1 tbsp minced garlic, 1 tsp salt, a little ground black pepper, and a little toasted sesame oil.
I prepared two handfuls since it is for my husband and me to eat.
8. Season the chicken broth as well. Based on 2 servings, add 1 tbsp soup soy sauce and 1 tsp salt to 5 cups of chicken broth,
bring to a boil, and pour over the cooked kalguksu noodles.
10
9. For garnishes, prepare stir-fried Korean zucchini, egg garnish, minced red chili pepper, and thinly sliced scallions.
Depending on preference, you can also top with seaweed flakes or stir-fried other vegetables.
10. Mix all sauce ingredients in the listed amounts.
Now let's make the kalguksu dough.
11
12
11. Mix 2 cups of flour (all-purpose) with 1/2 tsp salt, then pour in 1 tbsp cooking oil and 1/2 cup water and...
12. Mix evenly until it forms a lump, then knead for over 10 minutes.
13
14
13. Put it in a plastic bag and let it rest for about 30 minutes.
14. Roll out the rested dough thinly with a rolling pin and cut it into an appropriate thickness.
If using store-bought kalguksu noodles for 2 people, you will need 300g.
15
16
15. Put the kalguksu noodles into boiling water and boil until translucent, then..
16. Drain through a strainer to remove excess water.
Boiling the noodles like this once rather than cooking them directly in the broth gives you a clean broth taste.
Place the boiled kalguksu noodles in a bowl, pour over the chicken broth, and top with the meat and garnishes to finish.
Taste the broth and add as much sauce as you need before eating.
Ppunwife's tips
- Putting the chicken bones back into the pot and boiling for an additional 30 minutes makes the broth deeper and richer.
- Keep the chicken broth in the freezer and use it as needed for shabu-shabu or hot pot broth.
- Boiling the noodles separately and draining them through a strainer yields a cleaner broth flavor than cooking them directly in the broth.
FAQ
How many grams should I use if using store-bought kalguksu noodles?
For 2 servings, prepare and use 300g of store-bought kalguksu noodles.
Why boil the noodles separately instead of cooking them directly in the broth?
Boiling the noodles separately in water and draining them before adding the broth gives a much cleaner broth taste.
How can I use leftover chicken broth?
After chilling in the refrigerator overnight to skim off the fat, you can use it cold for naengmyeon broth, or freeze it for shabu-shabu or hot pot broth.
Is there a trick to making a clearer and richer broth?
After taking out the chicken meat, put the bones back in and boil for about 30 more minutes, then strain through cheesecloth for a deep and clear broth.
