1small whole chicken2.5 to 3 pounds, or bone-in pieces
8plump garlic cloves
3 to 4thinly sliced ginger pieces
2white parts of scallions
1 3-inchsquare dried kelp - optional
1/4medium onionthinly sliced
1tablespoonsoup soy sauce
For the chicken meat
saltabout 1/2 teaspoon and pepper to taste
For the vegetables
For the noodles
1package (4 servings) fresh or dried kalguksu noodles or see below for homemade noodles
For the sauce (Yangnyumjang) - Optional
1teaspoonKorean red pepper flakesgochugaru
2– 3 scallionsfinely chopped
For the homemade noodles - Optional
1tablespooncooking oil - optional
1cupwater (start with 3/4 and gradually more, a tablespoon at a time until needed)
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.
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.
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.
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.
Strain the broth and remove the excess fat. You can line the strainer with a paper towel or use a fat separator.
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.
Meanwhile, in another pot, boil water to parboil the noodles. Add the noodles, and stir. Cook briefly.
Remove the noodles with a strainer and add to the pot with the broth. Continue to boil until the noodles are cooked through.
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.
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.
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.
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.
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.
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 2/3 cup of water. Basically, the ratio is, for every cup of flour, you will need 1/4 teaspoon salt, 1 teaspoon oil, and 1/3 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.