Chicken Noodle Soup (Dak-Kalguksu)
Revitalizing Chicken Noodle Soup Recipe That’s as Nourishing as a Health Tonic
In this post, I’ll share a recipe for Dak-Kalguksu, a comforting chicken noodle soup featuring a deeply flavorful and clean broth. While extracting the broth takes a little time, the process is surprisingly straightforward. On a day when you have some leisure time and crave a healthy, delicious meal, why not give this a try? It’s a wonderful way to enjoy a wholesome dish.
Main Ingredients- 200g chicken breast
- 120g dried kalguksu noodles
- 1 Tbsp seasoned laver (ban kim)
- 1 ginseng root
- 1 piece dried kelp (approx. 5x5cm)
- 1/2 onion
- 1/2 tsp coarse sea salt
- 1/2 tsp salt
- 1/2 Tbsp whole black peppercorns
- 1L water
Cooking Instructions
Step 1
Chicken breast is known for being low in fat and high in protein, making it a healthy ingredient that aids in dieting. It has a mild and tender flavor, and is easily digestible, making it versatile for dishes like cold salads, skewers, and more. Choose chicken breast that is pale in color and free of excess fat.
Step 2
【Main Ingredients for Chicken Noodle Soup】
– 200g chicken breast
– 120g dried kalguksu noodles
– 1 Tbsp seasoned laver (ban kim)
– 1 ginseng root
– 1 piece dried kelp (approx. 5x5cm)
– 1/2 onion
– 1/2 tsp coarse sea salt
– 1/2 tsp salt
– 1/2 Tbsp whole black peppercorns
– 1L water
【For Boiling Noodles】
– 1.2L water
Step 3
To create a deep and rich broth, combine the chicken breast, ginseng root, whole peppercorns, half onion, and kelp piece in a pot. Add 1L of water and bring to a boil over high heat.
Step 4
Once the water comes to a rolling boil, use a skimmer or ladle to carefully remove any impurities or scum that rise to the surface. You’ll notice how much cleaner and clearer the broth becomes when using chicken breast.
Step 5
Slightly tilt the lid to allow steam to escape, then reduce the heat to medium-low. Let it simmer gently for about 50 minutes to 1 hour. This slow simmering process will extract a wonderfully fragrant chicken broth. The clean broth from the combination of chicken breast and ginseng is surprisingly delightful.
Step 6
When the broth has reduced by about half, remove the chicken breast and let it cool slightly. Then, carefully strain the broth through a fine-mesh sieve to remove all solids, leaving you with a clear, pure broth. Season the broth with coarse sea salt and regular salt to your taste.
Step 7
Once the chicken breast has cooled down enough to handle, shred it into bite-sized pieces. These shredded chicken pieces will serve as a delicious topping for your soup.
Step 8
Cook the kalguksu noodles according to the package instructions. After cooking, briefly rinse the noodles in hot water rather than cold. This helps to keep the noodles warm and prevents them from becoming mushy, ensuring they are ready to serve immediately.
Step 9
Place the warmed noodles into a serving bowl. Arrange the shredded chicken breast topping and the crumbled seasoned laver on top. Ladle the hot, deeply flavored chicken broth generously over everything. Enjoy your Dak-Kalguksu, highlighting its rich and savory chicken broth flavor! This will make for a very satisfying meal.
