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Dak Kalguksu (Korean Chicken Noodle Soup)
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Servings:
2 people
Author:
Jennifer | Chopsticks and Flour
Prep Time
15 minutes
Cook Time
1 hour, 15 minutes
Course:
Main Course
Soup and Stew
Cuisine:
korean
🧂 Ingredients
10 oz
Korean radish
cut into ½-1 inch slices
4-5 leaves
cabbage
8
garlic cloves
2
green onion stalks
2 lbs
chicken with bones
(chicken thigh, whole chicken cleaned)
8 cups
water
½
onion
1 tsp
salt
optional
½ Tbsp
maesil
optional
1
zucchini
julienned
½ Tbsp
minced garlic
3 Tbsp
soy sauce
1 tsp
vinegar
optional*
1 tsp
gochugaru
Korean red pepper flakes
1
green onion
finely chopped
1 Tbsp
onion
finely chopped
1 tsp
garlic
minced
Package kalguksu - Korean flour noodles
flat and thick
3 - 3 ½ cups
all-purpose flour
3/4 tsp
salt
1 Tbsp
vegetable or canola oil
1 cup (240 ml)
water
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Instructions
1
Place the radish and cabbage leaves on the bottom of a large pot. Add in the
chicken, garlic cloves, and green onion stalks. Pour about 8 cups of water into
the pot.
2
Bring the pot to a boil on medium high heat and continue to simmer (covered) for
20 minutes.
3
Add in the ½ onion, and bring the stove to medium low heat and continue to
simmer for about 20-25 minutes. Add in more water if the water reduces too much.
4
Remove and toss out the cabbage, garlic cloves, green onion stalk and onion.
5
Remove the radish and cut into large pieces. Remove the chicken, and shred the
chicken into small pieces. Set aside.
6
Skim off any of the excess fat floating on top of the broth.
7
Optional - Add 1 tsp salt and ½ Tbsp maesil to the broth and stir.
8
Julienne the zucchini. Pre-heat a frying pan on medium heat with oil. Add in ½
Tbsp minced garlic and lightly stir-fry for 1 minute. Add in the zucchini and
stir-fry until soft. Set aside.
9
Mix all the sauce ingredients together and set aside.
10
In a separate pot, bring water to a boil and add the noodles. Stir around
briefly and cook for about 3-4 minutes, or according to the package until the
noodles are cooked through. Remove the noodles with a strainer.
11
Tip: Do not boil straight into the broth from the beginning because there is
often additional flour on the noodles that will make the broth starchy.
12
Mix the flour, salt, oil and water until the dough comes together. Continue to
knead with the palm of your hand for about 10 minutes, until the dough becomes
stiff.
*Start with 3 cups of flour. If the dough continues to be sticky, add in about 1
Tbsp of flour slowly.
13
Cover the dough with a kitchen towel or plastic and allow it to rest for a
minimum of 30 minutes.
*You can make the dough up to a day ahead. If so, refrigerate the dough and
bring to room temperature before using.
14
Divide the dough in two. Using a rolling pin, roll the dough out into about 12 x
14 inch. Fold the dough 3-4 times into layers. For each layer, put a thin layer
of flour so that the layers do not stick to each other.
15
Cut the dough into about ¼ inch slices. Unfold the noodles and flour them
lightly to keep the noodles from sticking to each other.
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