Rich and Hearty Dak-Kalguksu (Chicken Noodle Soup)
Easy and Delicious Homemade Dak-Kalguksu Recipe
I often buy chicken for stir-fry dishes, and sometimes I have a few pieces left over. I decided to use them to make a flavorful broth for Kalguksu (Korean handmade noodles). It’s simple to prepare and makes for a delightful change of pace when enjoyed as a noodle soup. This recipe offers a wonderful depth of flavor that is truly special!
Main Ingredients- 2 pieces chicken thigh (or chicken breast)
- 2 pieces chicken (for broth)
- 50g onion (approx. 1/4 medium onion)
- 50g carrot (approx. 1/5 medium carrot)
- 60g zucchini (approx. 1/5 small zucchini)
- 70g potato (approx. 1/2 small potato)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 0.3 Tbsp salt (or adjust to taste)
- 0.3 Tbsp ground black pepper (a pinch)
Broth Ingredients- 50g onion (approx. 1/4 medium onion)
- 25g dried shrimp
- 25g dried kelp (dashima, approx. 10x10cm)
- 30g green onion whites or garlic scapes
- 50g onion (approx. 1/4 medium onion)
- 25g dried shrimp
- 25g dried kelp (dashima, approx. 10x10cm)
- 30g green onion whites or garlic scapes
Cooking Instructions
Step 1
First, prepare the chicken. Set aside 2 pieces of chicken thigh (or breast) for the noodle soup and 2 other pieces for making the broth. Gently pour hot water over the chicken pieces and rinse them to remove any impurities. This step helps ensure a cleaner, clearer broth.
Step 2
Now, combine the chicken pieces and all the broth ingredients in a large pot. Add about 8-10 cups (approx. 1.6-2L) of water. Add the chicken, onion, dried shrimp, dried kelp, and green onion whites (or garlic scapes) to the pot. Bring to a boil over medium heat, then reduce heat, cover, and simmer for at least 30 minutes, allowing the flavors to meld and deepen. Using chicken with bones will yield a richer broth.
Step 3
Once the broth has sufficiently simmered, carefully remove and discard the cooked vegetables and kelp. Shred or pull apart the chicken meat from the bones. If using chicken breast, shred it. For chicken thighs, remove the bone and shred the meat into bite-sized pieces.
Step 4
For an even clearer and more refined broth, strain it through a fine-mesh sieve. This process removes any small particles, resulting in a beautifully transparent and elegant soup base.
Step 5
Return the clarified broth to the pot. Add the prepared vegetables (carrots, zucchini, potatoes) and bring to a simmer. Once the vegetables begin to soften, add the Kalguksu noodles. Stir occasionally to prevent the noodles from sticking together, and cook until the noodles are tender. When the noodles are cooked to your liking, season the soup with soup soy sauce and salt to taste. Finish with a pinch of black pepper for extra aroma. You can also add toasted sesame seeds for garnish.
Step 6
This Dak-Kalguksu is wonderfully satisfying without being overly greasy, even with less chicken. The deep flavor comes from the well-prepared broth. The shredded chicken can be used as a topping, placed on top just before serving, or added directly into the soup while the noodles are cooking for a heartier dish. Enjoy a warm, comforting bowl of Dak-Kalguksu!
