Hearty and Flavorful Dak-Kalguksu (Korean Chicken Noodle Soup)
Homemade Dak-Kalguksu: A Step-by-Step Guide
Today, let’s simmer a comforting bowl of Dak-Kalguksu, a beloved Korean chicken noodle soup. Its mild yet deeply satisfying flavor is perfect for any day.
Ingredients- Chicken broth (made by boiling chicken, green onion, garlic, and peppercorns) – generous amount
- Flour for noodles – 3 cups (approx. 360g)
- Olive oil or vegetable oil – a little (for dough)
- Salt – a pinch (for seasoning)
- Zucchini – 1/2 (thinly sliced)
- Green onion – 1 stalk (chopped)
Seasoning & Garnish- Salt or soup soy sauce (for seasoning)
- Seasoned soy sauce (optional: soy sauce, chili powder, minced garlic, sesame oil, etc.)
- Salt or soup soy sauce (for seasoning)
- Seasoned soy sauce (optional: soy sauce, chili powder, minced garlic, sesame oil, etc.)
Cooking Instructions
Step 1
To make a rich chicken broth, place a whole chicken (or chicken pieces for stir-fry) in a pot with the white parts of a green onion, a few whole garlic cloves, and whole peppercorns. Add plenty of water and simmer over medium-low heat for at least 1 hour, or until the chicken is tender and the broth is deeply flavorful. This slow simmering is key to extracting maximum flavor.
Step 2
While the broth is simmering, prepare the noodle dough. In a bowl, combine 3 cups of flour with 1-2 tablespoons of olive oil (or vegetable oil). Gradually add water while mixing until a cohesive dough forms. Aim for a consistency that is neither too wet nor too dry. Adjust water as needed.
Step 3
Once the dough comes together, place it in a plastic bag and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll. After resting, use a rolling pin to flatten the dough multiple times until it’s thin. Rolling it thinly will result in softer noodles. Aim for a uniform thickness of about 2-3mm.
Step 4
Fold the thinly rolled dough and cut it into thick noodles. To prevent them from sticking together, lightly dust the cut noodles with extra flour and gently shake off the excess. Briefly boil the noodles in boiling water for about 3-4 minutes. Then, rinse them quickly in cold water to remove excess starch for a chewier texture.
Step 5
Once the chicken broth is ready, carefully remove the cooked chicken. Let it cool slightly, then shred the meat into bite-sized pieces. Add the thinly sliced zucchini to the simmering broth and cook for a short while. (If the broth level is low, you can add a little more water.)
Step 6
When the broth comes to a boil again, add the pre-boiled kalguksu noodles. Continue to simmer for another 3-4 minutes, or until the noodles are cooked through. Stir occasionally to prevent the noodles from sticking to the bottom of the pot as the soup may thicken.
Step 7
Once the noodles are cooked, add the shredded chicken back into the pot and simmer for a bit longer. Finally, stir in minced garlic (optional) and the chopped green onions. Season the soup with salt or soup soy sauce to your taste. Your delicious Dak-Kalguksu is ready to be served! Feel free to add the seasoned soy sauce on the side according to your preference.
