Hearty and Flavorful Dak-Kalguksu (Chicken Noodle Soup)
A Nourishing Meal with a Whole Chicken – Dak-Kalguksu, Complete with a Delicious Dipping Sauce Recipe
I’m sharing a recipe for Dak-kalguksu, a dish I absolutely adore! It features a whole chicken, creating a rich and savory broth that’s perfect for a hearty meal. The addition of fresh chives, which I’m particularly fond of, dipped in the special sauce alongside the tender chicken is incredibly delicious. Furthermore, the deep, robust broth combined with chewy rice cakes makes it an excellent choice for a late-night snack or a comforting meal. My husband recently craved a rich chicken broth, so I made this whole chicken dish, and we enjoyed it with kalguksu noodles and even a savory porridge. This recipe is perfect for those seeking a wholesome and satisfying meal, packed with flavor and traditional Korean comfort.
For the Chicken Broth
- 1 whole chicken for stir-fry (approx. 600g)
- 1/2 onion
- A generous amount of green onion (approx. 50g)
- 6 cloves garlic
- A generous amount of potato (approx. 1 medium potato)
For the Kalguksu
- A generous amount of rice cakes (approx. 100g)
- 1 serving of kalguksu noodles (approx. 150-200g)
- A generous amount of chives (approx. 30g)
- 1.5 L water
- A pinch of salt
- A pinch of black pepper
Dipping Sauce
- 4 Tbsp soy sauce
- 0.5 Tbsp minced garlic
- 1.5 Tbsp vinegar
- A generous amount of rice cakes (approx. 100g)
- 1 serving of kalguksu noodles (approx. 150-200g)
- A generous amount of chives (approx. 30g)
- 1.5 L water
- A pinch of salt
- A pinch of black pepper
Dipping Sauce
- 4 Tbsp soy sauce
- 0.5 Tbsp minced garlic
- 1.5 Tbsp vinegar
Cooking Instructions
Step 1
Begin by preparing the chicken for the broth. If you have a store-bought chicken suitable for stir-frying (around 600g), rinse it thoroughly under running water. This step removes any impurities or blood residue from the chicken. After rinsing, drain the chicken well in a colander to remove excess water. This helps to reduce any gamey odors and results in a clearer broth.
Step 2
Place the prepared chicken in a deep pot. Add aromatics to help eliminate any chicken odor: half an onion cut into large pieces, 2 sections of green onion, and 6 whole garlic cloves. Pour enough water (about 1.5 L) to fully submerge the chicken. Bring to a rolling boil over high heat. Once boiling, cook the chicken for about 5-7 minutes, just until the surface turns opaque. This initial boiling step, often called ‘blanching,’ removes impurities and excess fat. Avoid overcooking at this stage, as it can make the broth cloudy and diminish the chicken’s flavor.
Step 3
Carefully remove the blanched chicken from the pot and rinse it under cool running water. Discard all the water used for blanching. This second rinsing ensures that any remaining impurities and excess fat are removed, leading to a cleaner and more refined chicken broth.
Step 4
Now, let’s start creating the clear chicken broth. Return the rinsed chicken to the pot. Add 1.5 L of fresh water. For an enhanced broth flavor, add 3 more sections of green onion. (Tip: For an even richer and deeper broth, you can use a whole chicken and add small amounts of medicinal herbs like Huang Qi (Astragalus root) or Eomnamu (Aralia elata root).)
Step 5
While the chicken is simmering, prepare the additional ingredients. Peel the potato and slice it thinly, about 0.5 cm thick. If you have frozen rice cakes, soak them in water to thaw. Soaking the rice cakes beforehand helps prevent them from sticking together when cooked with the noodles.
Step 6
Before the chicken broth is ready, let’s prepare the delicious dipping sauce. First, make the soy sauce-based sauce. In a small bowl, combine 4 Tbsp soy sauce, 0.5 Tbsp minced garlic, and 1.5 Tbsp vinegar. Mix well. This sauce, when combined with the spicy seasoning paste and fresh chives, pairs wonderfully with the chicken, offering a taste reminiscent of famous Korean ‘Dak-hanmari’ restaurants.
Step 7
Next, let’s make the spicy seasoning paste (Dadaegi) that will elevate the flavor of your Dak-kalguksu! In another small bowl, combine 1 Tbsp minced garlic, 1 Tbsp plum extract, 2 Tbsp soy sauce, 0.5 Tbsp sugar, 0.5 Tbsp vinegar, and 0.5 Tbsp sesame oil.
Step 8
Add 3 Tbsp of gochugaru (Korean chili flakes) to the bowl from step 6. Your spicy seasoning paste ingredients are now ready.
Step 9
Mix the ingredients for the soy sauce dipping sauce and the spicy seasoning paste thoroughly. Having these prepared sauces ready will make your Dak-kalguksu experience even more enjoyable and flavorful.
Step 10
By now, the chicken in the pot should be simmering nicely. Once it’s boiling well, add the thinly sliced potatoes. The potatoes will cook down and help to slightly thicken the broth, adding to its richness.
Step 11
It’s time to season the chicken broth. Once the chicken and potatoes are somewhat cooked, season the broth to your taste with salt and black pepper. It’s best to start with a light seasoning and adjust the final taste after adding the noodles.
Step 12
As a helpful tip, if you desire an even richer and more umami-packed broth, you can add a small amount of chicken stock (about 1/2 teaspoon). This can impart a depth of flavor similar to store-bought chicken broth. However, for this recipe, we’ve opted to highlight the natural chicken flavor by omitting it. Feel free to adjust based on your preference.
Step 13
As the broth continues to boil, add the thawed rice cakes to the pot. Cook them for about 3-5 minutes, or until they become soft and chewy.
Step 14
The delicious chicken broth is now bubbling away beautifully! The chicken is tender, and the potatoes and rice cakes are cooking perfectly.
Step 15
Once the chicken, potatoes, and rice cakes are cooked, add the kalguksu noodles just before serving. Gently separate the noodles as you add them to the pot to prevent clumping. Cook for another 3-5 minutes, or until the noodles are cooked through. The noodles may thicken the broth slightly as they cook; add a little more water if needed. Once it’s boiling, serve with the prepared dipping sauce and a generous handful of fresh chives for a visually appealing and incredibly tasty Dak-kalguksu.
Step 16
After enjoying the tender chicken, chewy rice cakes, and soft potatoes, you can transform the remaining broth into Dak-kalguksu by adding the kalguksu noodles. This way, you get a wonderfully satisfying meal from just one chicken. (Tip: After finishing the kalguksu, you can make a rich and savory chicken porridge (Dak-juk) by adding cooked rice to the leftover broth. I’ll share the Dak-juk recipe in a future post. :)) Enjoy this delicious and nourishing Dak-kalguksu, a perfect way to boost your well-being!
