Dak Kalguksu (Korean Chicken Noodle Soup)
Servings: 2 people
Ingredients
Main
- 10 oz Korean radish cut into ½-1 inch slices
- 4-5 leaves cabbage
- 8 garlic cloves
- 2 green onion stalks
- 2 lbs chicken with bones (chicken thigh, whole chicken cleaned)
- 8 cups water
Additional Main
- ½ onion
- 1 tsp salt optional
- ½ Tbsp maesil optional
Topping - Optional
- 1 zucchini julienned
- ½ Tbsp minced garlic
Sauce
- 3 Tbsp soy sauce
- 1 tsp vinegar optional*
- 1 tsp gochugaru Korean red pepper flakes
- 1 green onion finely chopped
- 1 Tbsp onion finely chopped
- 1 tsp garlic minced
Noodles - Option 1
- Package kalguksu - Korean flour noodles flat and thick
Noodles - Option 2
- 3 - 3 ½ cups all-purpose flour
- 3/4 tsp salt
- 1 Tbsp vegetable or canola oil
- 1 cup (240 ml) water
Instructions
Broth
- Place the radish and cabbage leaves on the bottom of a large pot. Add in the chicken, garlic cloves, and green onion stalks. Pour about 8 cups of water into the pot.
- Bring the pot to a boil on medium high heat and continue to simmer (covered) for 20 minutes.
- Add in the ½ onion, and bring the stove to medium low heat and continue to simmer for about 20-25 minutes. Add in more water if the water reduces too much.
- Remove and toss out the cabbage, garlic cloves, green onion stalk and onion.
- Remove the radish and cut into large pieces. Remove the chicken, and shred the chicken into small pieces. Set aside.
- Skim off any of the excess fat floating on top of the broth.
- Optional - Add 1 tsp salt and ½ Tbsp maesil to the broth and stir.
Zucchini Topping
- Julienne the zucchini. Pre-heat a frying pan on medium heat with oil. Add in ½ Tbsp minced garlic and lightly stir-fry for 1 minute. Add in the zucchini and stir-fry until soft. Set aside.
Sauce
- Mix all the sauce ingredients together and set aside.
Noodles: Option 1 Packaged
- In a separate pot, bring water to a boil and add the noodles. Stir around briefly and cook for about 3-4 minutes, or according to the package until the noodles are cooked through. Remove the noodles with a strainer.
- Tip: Do not boil straight into the broth from the beginning because there is often additional flour on the noodles that will make the broth starchy.
Noodles: Option 2 Homemade
- Mix the flour, salt, oil and water until the dough comes together. Continue to knead with the palm of your hand for about 10 minutes, until the dough becomes stiff.*Start with 3 cups of flour. If the dough continues to be sticky, add in about 1 Tbsp of flour slowly.
- Cover the dough with a kitchen towel or plastic and allow it to rest for a minimum of 30 minutes.*You can make the dough up to a day ahead. If so, refrigerate the dough and bring to room temperature before using.
- Divide the dough in two. Using a rolling pin, roll the dough out into about 12 x 14 inch. Fold the dough 3-4 times into layers. For each layer, put a thin layer of flour so that the layers do not stick to each other.
- Cut the dough into about ¼ inch slices. Unfold the noodles and flour them lightly to keep the noodles from sticking to each other.
