Rich Dak Kalguksu (Chicken Noodle Soup) for Sambok
A Sambok dish of knife-cut noodles boiled in a rich broth made by first searing chicken.
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 →
The chicken is first browned in the pot to draw out rich, deep flavor even in a short time. Seasoned with soup soy sauce instead of fish sauce, the broth stays mild and clean, and coming together in 30–40 minutes, it is the perfect one-bowl meal for hot summer Sambok days.
- Servings
- 2–3 servings
- Cook time
- 40 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Young chicken1 whole, 600 g
- Knife-cut wheat noodles (kalguksu)300 g
- Onion1/2
- Potato1 (medium)
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Mushroomsa little
- Water10 cups
Seasoning
- Salt1 tsp
- Soup soy sauce (guk-ganjang)2 tbsp
- Minced garlic1 tbsp
- Ground black peppera little
- You can also use a larger braising-cut chicken; 1/2 chicken should be plenty.
- You can omit the mushrooms, and if you have zucchini, shred it into strips and use that instead.
Steps
Cut a small, young chicken into pieces, wash under running water, and drain well.
You can also use a larger braising-cut chicken; 1/2 chicken should be plenty.
Cut the potato into thick, lengthwise slices and thickly slice the onion.
You can omit the mushrooms, and if you have zucchini, shred it into strips and use that instead.
Finely slice the large green onion (daepa) and mince the Cheongyang chili peppers (hot green chili).
Heat oil in a hot pot or a large wok, then sear the chicken on both sides until golden brown so the savory fat renders out.
Cooking it this way first lets you draw out a deep chicken broth in a short time.
Once the chicken is somewhat cooked through, add the onion and stir-fry together.
When the onion turns fragrant and golden...
Pour in the water, add the salt and soup soy sauce (guk-ganjang), bring to a rolling boil,
and simmer over medium heat for about 10 minutes to extract a rich broth.
Add the potato and garlic...
Add the knife-cut wheat noodles (kalguksu), and once they seem cooked through, taste and adjust with salt if it tastes plain.
Finally, add the mushrooms, large green onion, Cheongyang chili peppers, and a touch of ground black pepper,
simmer very briefly, and it is ready.
Ppunwife's tips
- Heat oil in a hot pot or a large wok and sear the chicken on both sides until golden brown to render out the savory fat. Boiling it after this step lets you draw out a deep chicken broth in a short time.
- Even though some are added while simmering, tossing in extra minced green onion and Cheongyang chili pepper as a garnish keeps it from feeling heavy and makes it delicious.
FAQ
Can I use a large braising-cut chicken instead of a young chicken?
If using a large braising-cut chicken, reducing the amount to 1/2 of a chicken will be just right.
What is the secret to getting a deep flavor without simmering the broth for a long time?
Searing the chicken first in an oiled pan until golden to render its savory fat lets you make a rich broth in a short time.
What vegetable can I substitute if I do not have mushrooms?
You can simply leave out the mushrooms, or if you have zucchini, shred it into strips and add that instead.
