Easy & Delicious Rice Cooker Dak-kalguksu (Chicken Noodle Soup)
Perfect for a Hot Day! Effortlessly Make Hearty Dak-kalguksu in Your Rice Cooker
Enjoy a comforting bowl of Dak-kalguksu, a popular Korean chicken noodle soup, easily at home. Whether it’s a hot summer day or a rainy afternoon, this recipe uses just one appliance – your rice cooker – to create a rich and flavorful broth. Inspired by Chef Baek Jong-won’s recipe, this guide provides detailed, step-by-step instructions for beginners to follow.
Main Ingredients- 100g Kalguksu noodles
- 500ml Water
- 3 pieces Chicken (thighs or parts with some fat recommended for tenderness)
- 1/2 tsp Garlic powder
- 1/4 Onion
- 1/2 Potato
- 1 Tbsp Fish sauce (or Korean soup soy sauce)
- Pinch of Black pepper
- 1 Dried shiitake mushroom (optional)
Seasoning Sauce- 2 Tbsp Soy sauce
- 1/2 tsp Gochugaru (Korean chili flakes)
- 1 tsp Sesame oil
- 1/2 tsp Toasted sesame seeds
- 1 handful Chopped green onions
- 1/4 tsp Garlic powder
- 2 Tbsp Soy sauce
- 1/2 tsp Gochugaru (Korean chili flakes)
- 1 tsp Sesame oil
- 1/2 tsp Toasted sesame seeds
- 1 handful Chopped green onions
- 1/4 tsp Garlic powder
Cooking Instructions
Step 1
First, place the 3 pieces of chicken into the inner pot of your rice cooker and select the ‘cook’ or ‘reheat’ function for 9 minutes. For the best flavor and texture, it’s recommended to use chicken thighs or pieces with a bit of fat, as they are more tender and flavorful than lean breast meat.
Step 2
Prepare one dried shiitake mushroom. To ensure it softens nicely during cooking, soak it in water for about 10 minutes. If you don’t have shiitake mushrooms, it’s perfectly fine to omit them. They add a lovely chewy texture and umami depth.
Step 3
Wash, peel, and thinly slice the 1/4 onion and 1/2 potato. Slicing them thinly will help them cook evenly and blend well into the soup.
Step 4
Now, let’s make the flavorful seasoning sauce. In a small bowl, combine 2 Tbsp soy sauce, 1/2 tsp gochugaru (Korean chili flakes), a handful of finely chopped green onions, 1/4 tsp garlic powder, 1 tsp sesame oil, and 1/2 tsp toasted sesame seeds. Mix well until you have a smooth sauce.
Step 5
Carefully remove the chicken cooked in the first cycle from the rice cooker. Once it has cooled slightly, shred or chop it into bite-sized pieces. Leaving the chicken in the pot to cook with the noodles will allow more flavor to infuse into the broth.
Step 6
Add the pre-sliced potatoes and onions to the inner pot. Stir in 1 Tbsp fish sauce (or Korean soup soy sauce) and 1/2 tsp garlic powder. Mix gently to combine everything, then select the ‘cook’ or ‘reheat’ function again for 9 minutes, allowing the vegetables to soften.
Step 7
Cut the kalguksu noodles in half. This makes them easier to fit into the rice cooker pot and ensures they cook evenly without becoming tangled.
Step 8
After the second cooking cycle is complete, carefully add the halved kalguksu noodles and the soaked shiitake mushrooms into the rice cooker.
Step 9
Pour in 500ml of boiling water. Use chopsticks or a spoon to gently stir, ensuring the noodles are submerged in the broth. Then, select the ‘cook’ or ‘reheat’ function for a final 9 minutes, cooking the noodles until they are perfectly tender.
Step 10
Your delicious Dak-kalguksu is ready! Ladle the steaming hot noodle soup into bowls.
Step 11
Serve the Dak-kalguksu with the prepared seasoning sauce, adding it to your taste. For an extra boost of umami, a tiny pinch of MSG or Dashida can be added. Enjoy a restaurant-quality chicken noodle soup made conveniently at home!
