Dak Kalguksu (Chicken Noodle Soup) with Sautéed Chicken
A one-bowl dak kalguksu made by first sautéing chicken and large green onion to create a rich and clean 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 →
This dak kalguksu features chicken and large green onion sautéed in oil to remove any gamey odor and quickly draw out a deep broth. Packed with potato and zucchini in a mild, savory soup, it makes a comforting meal or a nourishing summer dish for Sambok days.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Chicken thigh meat4 pieces, 350 g
- Kalguksu noodles (knife-cut noodles)2–3 servings
- Potato2 (small)
- Korean zucchini (aehobak)1/4
- Peeled garlic10 cloves
- Gingera little
- Large green onion (daepa)1/2 stalk
- Water7 cups (or more)
- Soup soy sauce (guk-ganjang)1 tbsp
- Salt1/2 tsp
- Ground black pepper
- For the chicken, you can use chicken breast or chicken thighs, or even cut-up chicken meant for braising.
Steps
Prepare the ingredients
Prepare 4 pieces of chicken thigh meat, potatoes, zucchini, large green onion, peeled garlic, and ginger.
You can also use cut-up chicken pieces for braised chicken or chicken breast.
Here are 2 servings of kalguksu noodles.
Cut the ingredients
Remove the skin and fat from the chicken thigh meat, and cut the white part of the large green onion into large chunks.
Thickly julienne the potato and Korean zucchini, and thinly slice the large green onion for the garnish.
Sear the chicken
In a deep pan, add the chicken and large green onion with a little oil, and stir-fry them thoroughly as if searing.
Sautéing the chicken first with green onion or onion removes any off-flavors and helps you get a deep chicken broth in a short time.
Boil
Pour in 7 cups of water, and add the peeled garlic and ginger...
When it comes to a rolling boil, skim off the foam cleanly.
Add 1 tbsp soup soy sauce and 1/2 tsp salt...
This seasons both the meat and the broth.
Once it reaches a steady boil, cover with a lid and simmer over medium-low heat for 10 minutes.
Once the broth is well infused, shred the chicken into bite-sized pieces and discard the remaining boiled vegetables.
Add the potato to the broth and boil first, then add the zucchini shortly after to cook through.
I boiled the kalguksu noodles separately. You can also cook them directly in the broth along with the potato and zucchini.
Finish
Place the noodles and broth in a bowl, top with the potato, zucchini, shredded chicken, and sliced large green onion, then finish with a sprinkle of ground black pepper.
Thanks to the soup soy sauce and salt added while simmering, it is nicely seasoned without extra salt.
It is also delicious served with a spicy sauce like the kind for chicken gomtang.
To make the sauce, mix together 2 tbsp gochugaru, 1 tbsp soup soy sauce, 1 tbsp regular soy sauce, and 1 tbsp mirin.
A bowl of clean and rich dak kalguksu was my nourishing meal for Chobok this year.
The samgyetang and yukgaejang I shared a few days ago are also great options for the dog days of summer; enjoy whichever fits your taste and stay healthy this summer.
Ppunwife's tips
- Sautéing the chicken first with green onion or onion removes gamey odors and helps you develop a deep broth in less time.
- You can boil the kalguksu noodles separately, or cook them directly in the broth alongside the potato and zucchini.
- To make the spicy chicken gomtang sauce, mix 2 tbsp gochugaru, 1 tbsp soup soy sauce, 1 tbsp regular soy sauce, and 1 tbsp mirin.
FAQ
Can I use other cuts of chicken instead of thigh meat?
Yes, you can use chicken breast or bone-in chopped chicken pieces meant for braising.
Do I have to boil the kalguksu noodles separately?
You can boil them separately, or add them straight into the broth to cook along with the potato and Korean zucchini.
What is the ratio for the spicy seasoning sauce?
Mix 2 tbsp gochugaru, 1 tbsp soup soy sauce, 1 tbsp regular soy sauce, and 1 tbsp mirin.
Why sauté the chicken and green onion before boiling?
It gets rid of any gamey smell from the chicken and draws out a deep, rich broth much faster.
