2lbschicken with bones(chicken thigh, whole chicken cleaned)
Topping - Optional
1tspgochugaruKorean red pepper flakes
1green onionfinely chopped
Noodles - Option 1
Package kalguksu - Korean flour noodlesflat and thick
Noodles - Option 2
3 - 3 ½cupsall-purpose flour
1Tbspvegetable or canola oil
1cup (240 ml)water
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.
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.
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.
Dak Kalguksu (Korean Chicken Noodle Soup) https://www.chopsticksandflour.com/dak-kalguksu-korean-chicken-noodle-soup/