You went out with your friend and ordered some Korean Chicken Noodle Soup (Dak Kalguksu) because you know chicken noodle soup is always right all around the world. The food was great and you got a bill. What did it say? 30? 40? 50? However, what if you can have authentic chicken noodle soup at home for 3 dollars per serving, what do you say?
DAKKALGUKSU (3 servings)
Ingredients:
- 1 yellow onion
- 5-7 green onions (3.5 oz, 100g), divided
- 4 bone-in chicken legs
- 1 chicken breast
- 6 cloves garlic, divided
- 10 cups (2,400ml) water
- 1/2 tsp salt
- Black pepper, to taste
- 1.5 tbsp concentrated chicken stock (or chicken bouillon powder)
- Fresh kalguksu noodles (14 oz, 400g) (or udon, somen, ramen noodles, etc.)
Toppings:
- 1 green onion
- 1 green chili (optional)
- 1/2 zucchini
- Neutral-tasting oil, to coat
- Kosher salt and black pepper, to taste
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tsp kosher salt
- Black pepper, to taste
Instructions:
MAKE CHICKEN BROTH
1. In a large stockpot, add the onion, green onions (save some for garnish), chicken legs and breast, and 5 garlic cloves.
2. Add 10 cups (2,400 ml) of water. Make sure that they’re all submerged. Bring it to a boil over high heat.
3. Once it starts to boil, take a spoon (or ladle) and skim off the scum. Cover and let it continue to boil over medium-high heat for about 30 minutes. Turn the heat off. Take out the chicken and let cool. Discard other ingredients.
4. (Shred the chicken into bite-sized pieces.) Save the bones and put them back into the broth. Cover and boil for another 15 minutes. Remove the bones from the pot. For the chicken noodles soup, we need at least 6 cups (1.5 liters) of broth, so add more water if it’s necessary.
PREPARE TOPPINGS
1. Thinly slice the green onion and chili pepper (if using). Slice the zucchini into thin matchsticks.
2. To a pan, add a splash of oil and heat it over medium-high heat. Once the pan is nice and hot, add the zucchini and stir-fry it for about 1 minute. Season with salt and pepper. Once it’s done, spread it out on a wide plate and set aside.
3. Once the chicken is cool enough to handle, shred it into bite-sized pieces. (Save the bones and put them back into the broth.)
4. In a mixing bowl, add the shredded chicken, Korean chili pepper flakes, green onion, salt (1/2 tsp), and black pepper to taste, and chili pepper (if using). Toss together.
MAKE CHICKEN NOODLE SOUP
1. In another pot, add 1.5 liters of the broth, salt (1/2 tsp), black pepper, finely chopped 1 clove of garlic, and chicken stock (or chicken bouillon powder). Place it over medium heat.
2. Once it starts to boil, untangle the fresh kalguksu noodles and give them a quick rinse. Immediately add them to the broth and cook according to the package instructions. Gently stir it so that they don’t stick together.
3. Once the noodles are just about done, taste and add more water (or salt) if necessary.
4. Transfer to serving bowls. Garnish with the zucchini and shredded chicken. Enjoy~!
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YOU MAY ALSO LIKE:
- Yukgaejang Kalguksu (Spicy Beef Noodle Soup)
- Jangkalguksu (Gochujang Noodle Soup)
- Dakgaejang Kalguksu (Spicy Chicken Noodle Soup)
Dakkalguksu
(Korean Chicken Noodle Soup)
Recipe by Aaron and Claire
Servings
3
servings
Ingredients
1 yellow onion
5-7 green onions (3.5 oz, 100g), divided
4 bone-in chicken legs
1 chicken breast
6 cloves garlic, divided
10 cups (2,400ml) water
1/2 tsp salt
Black pepper, to taste
1.5 tbsp concentrated chicken stock (or chicken bouillon powder)
Fresh kalguksu noodles (14 oz, 400g) (or udon, somen, ramen noodles, etc.)
- Toppings:
1 green onion
1 green chili (optional)
1/2 zucchini
Neutral-tasting oil, to coat
Kosher salt and black pepper, to taste
1/2 tsp kosher salt
Black pepper, to taste
Directions
- Make Chicken Broth
- In a large stockpot, add the onion, green onions (save some for garnish), chicken legs and breast, and 5 garlic cloves. Add 10 cups (2,400 ml) of water. Make sure that they’re all submerged. Bring it to a boil over high heat.
- Once it starts to boil, take a spoon (or ladle) and skim off the scum. Cover and let it continue to boil over medium-high heat for about 30 minutes. Turn the heat off. Take out the chicken and let cool. Discard other ingredients.
- (Shred the chicken into bite-sized pieces.) Save the bones and put them back into the broth. Cover and boil for another 15 minutes. Remove the bones from the pot. For the chicken noodles soup, we need at least 6 cups (1.5 liters) of broth, so add more water if it’s necessary.
- Prepare Toppings (zucchini and chicken)
- Thinly slice the green onion and chili pepper (if using). Slice the zucchini into thin matchsticks. To a pan, add a splash of oil and heat it over medium-high heat. Once the pan is nice and hot, add the zucchini and stir-fry it for about 1 minute. Season with salt and pepper. Once it’s done, spread it out on a wide plate and set aside.
- Once the chicken is cool enough to handle, shred it into bite-sized pieces. (Save the bones and put them back into the broth.)
- In a mixing bowl, add the shredded chicken, Korean chili pepper flakes, green onion, salt (1/2 tsp), and black pepper to taste, and chili pepper (if using). Toss together.
- Make Chicken Noodle Soup
- In another pot, add 1.5 liters of the broth, salt (1/2 tsp), black pepper, finely chopped 1 clove of garlic, and chicken stock (or chicken bouillon powder). Place it over medium heat.
- Once it starts to boil, untangle the fresh kalguksu noodles and give them a quick rinse. Immediately add them to the broth and cook according to the package instructions. Gently stir it so that they don’t stick together.
- Once the noodles are just about done, taste and add more water (or salt) if necessary. Transfer to serving bowls. Garnish with the zucchini and shredded chicken. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
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