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    Home » Main Dish

    Dak Kalguksu (Chicken Noodle Soup)

    Published 06/28/2015. Updated 08/02/2020

    Jump to Recipe

    Kalguksu is a warming, soothing noodle soup that’s made with knife-cut noodles. This recipe is made with chicken broth and shredded chicken meat. You can use store-bought noodles or make noodles from scratch.

    DSC2876 1 - Dak Kalguksu (Chicken Noodle Soup)

    It’s been extremely hot and humid here! I previously mentioned the Korean idea of cooling off and boosting energy with boiling hot chicken soups, such as samgyetang (ginseng chicken soup)and dak gomtang (chicken soup). Add this dak kalguksu (닭칼국수) to the list!

    What is kalguksu

    Kalguksu (칼국수) means “knife noodles”, but it actually refers to a steaming hot noodle soup that’s traditionally made with handmade, knife-cut noodles. There are many variations using different ingredients for the soup base or for the dough. Dak (chicken) kalguksu is made with a rich chicken broth, and shredded chicken meat.

    Typically, kalguksu also includes julienned or sliced vegetables such as onion, zucchini, carrot, and/or potato.

    Kalguksu is delicious with baechu geotjeori (fresh kimchi)!

    DSC 1041 - Dak Kalguksu (Chicken Noodle Soup)

    The broth

    Dak kalguksu is typically made with a whole chicken. It’s a cheap way to feed more people, not to mention the stock will be more flavorful. You can cut up a whole chicken before boiling if you want it to cook a little faster.

    If you want to use cut chicken pieces, leg quarters and chicken wings will be good for a flavorful stock. The soup is made similar to dak gomtang. Simply boil the chicken, with some aromatic vegetables, to make a flavorful broth, and shred the meat to use as a topping.

    The noodles

    You can certainly use commercially packaged fresh kalguksu noodles available in the refrigerated section of Korean markets. There are also dried kalgusu noodles in the dried noodle section.

    DSC 0874 1 - Dak Kalguksu (Chicken Noodle Soup)

    Homemade noodles

    However, making noodles at home without a machine is not that difficult! You can make them at a moment’s notice as long as you have flour and salt! Homemade noodles taste so much better, and obviously they are much cheaper.

    A bit of oil makes the dough silkier and a little easier to work with, but it’s not absolutely necessary.

    DSC 0914 1 - Dak Kalguksu (Chicken Noodle Soup)

    DSC 0948 1 - Dak Kalguksu (Chicken Noodle Soup)

    I usually parboil the noodles in a separate pot before adding to the chicken broth. Otherwise, the soup can get very thick from all the starch the noodles release while cooking. However, it’s a matter of preference.

    DSC 0974 2 - Dak Kalguksu (Chicken Noodle Soup)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0974 2 350x350 - Dak Kalguksu (Chicken Noodle Soup)

    Dak Kalguksu (Chicken Noodle Soup)

    4.37 from 63 votes
    Main
    Servings: 4
    Print Recipe

    Ingredients

    For the soup

    • 1 small whole chicken 2.5 to 3 pounds, or bone-in pieces
    • ½ medium onion
    • 8 plump garlic cloves
    • 3 to 4 thinly sliced ginger pieces
    • 2 white parts of scallions
    • 1 3- inch square dried kelp - optional
    • 1/4 medium onion thinly sliced
    • 1 tablespoon soup soy sauce

    For the chicken meat

    • 1 teaspoon minced garlic
    • 1 teaspoon sesame oil
    • salt about 1/2 teaspoon and pepper to taste

    For the vegetables

    • 1 medium zucchini julienned
    • 2 scallions finely chopped

    For the noodles

    • 1 package (4 servings) fresh or dried kalguksu noodles or see below for homemade noodles

    For the sauce (Yangnyumjang) - Optional

    • 3 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon Korean red pepper flakes gochugaru
    • 1 teaspoon sesame seeds
    • 1 teaspoon minced garlic
    • 2 – 3 scallions finely chopped

    For the homemade noodles - Optional

    • 3 cups all-purpose flour
    • 3/4 teaspoon salt
    • 1 tablespoon cooking oil - optional
    • 1 cup water (start with 3/4 and gradually more, a tablespoon at a time until needed)

    Instructions

    • Place the cleaned chicken in a stockpot large enough to hold the chicken and 12 cups of water. Add the onion, garlic, ginger, scallions, and 12 cups water. Bring it to a boil over medium high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 minutes. Adjust cooking time for cut pieces of chicken. If making homemade noodles, this is a good time to start making the dough.
      DSC 08671 e1435552347198 - Dak Kalguksu (Chicken Noodle Soup)
    • Sprinkle the julienned zucchini with salt for about 15 minutes and then squeeze out the water. Briefly saute in a heated pan with a little bit of oil. Set aside.
      DSC 0890 e1435552569114 - Dak Kalguksu (Chicken Noodle Soup)
    • Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender. Turn the heat off and carefully remove the chicken.
      DSC 0877 e1435552737156 - Dak Kalguksu (Chicken Noodle Soup)
    • When the chicken is cool enough to handle, remove the meat off the bones. Shred the meat into small bite size pieces. Add the garlic, salt and pepper to the chicken. Combine well.
      DSC 0905 e1435552870921 - Dak Kalguksu (Chicken Noodle Soup)
    • Strain the broth and remove the excess fat. You can line the strainer with a paper towel or use a fat separator.
      DSC 0894 e1435553016578 - Dak Kalguksu (Chicken Noodle Soup)
    • Return the broth back to the pot. Add the optional dried kelp, onion slices, and soup soy sauce. Bring it to a boil and boil for a few minutes. Add salt and pepper to taste. Remove the kelp. This is a good point to roll the dough out and make the noodles if making homemade noodles.
      DSC 0961 e1435553189519 - Dak Kalguksu (Chicken Noodle Soup)
    • Meanwhile, in another pot, boil water to parboil the noodles. Add the noodles, and stir. Cook briefly.
      DSC 0919 e1435553342561 - Dak Kalguksu (Chicken Noodle Soup)
    • Remove the noodles with a strainer and add to the pot with the broth. Continue to boil until the noodles are cooked through.
      DSC 0922 e1435553506806 - Dak Kalguksu (Chicken Noodle Soup)
    • To serve, ladle the noodles and soup in a serving bowl, top with the chicken pieces, zucchini, and chopped scallion.

    For the homemade noodles - optional

    • Mix the flour, salt, optional oil and add 3/4 water by hand until the dough starts to come together. You'll need to add more water, depending on your flour. Add 2 tablespoons water and see how it is. The dough should feel stiff to work with. If still too dry, add a little more.
      DSC 0882 640x428 - Dak Kalguksu (Chicken Noodle Soup)
    • Flour the surface to knead. Knead with the heel of your hand until the dough is fairly smooth, about 5 minutes. The dough should feel slightly too stiff to work with at this point. You can adjust the dough by kneading in a little more flour or more water (just enough to wet your hands). Cover with plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth. You can prepare the dough up to this point a day in advance.
      DSC 0892 1024x685 - Dak Kalguksu (Chicken Noodle Soup)
    • When ready to use, knead the dough for 2 to 3 minutes. Using a sharp knife, cut the dough into 2 pieces. Dust the work surface generously with flour. Flatten a piece, and roll it out with a rolling pin to make a thin sheet, about 12 x 14-inch.
      DSC 0918 1024x685 - Dak Kalguksu (Chicken Noodle Soup)
    • From the longer side, fold the dough over 3 to 4 times into layers. Again, generously flour the surface and the dough as you roll it out and fold to keep the dough from sticking.
      DSC 0902 1024x685 - Dak Kalguksu (Chicken Noodle Soup)
    • Cut the dough with a sharp knife into about 1/4-inch thickness. Unfold the noodles and dust with flour to keep the noodles strands separate.

    Notes

    If you want make noodles for 2 to 3 servings, use 2 cups of flour, 1/2 teaspoon of salt, 2 teaspoons of oil, and ⅔ cup of water. Basically, the ratio is, for every cup of flour, you will need 1/4 teaspoon salt, 1 teaspoon oil, and ⅓ cup of water. This may vary depending on the condition of your flour. You can always adjust the dough by kneading in a little more flour or water. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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