Dak Kalguksu (Chicken Noodle Soup)

Method15 steps · about 2 hr

1. 1

   Step 1: Choose packaged kalguksu noodles for four portions, or the homemade noodle route. For packaged noodles, skip the dough-mixing, resting, rolling and cutting steps. For homemade noodles, mix and rest the dough first; roll and cut it before the noodle-parboiling step while preparing the chicken soup.

2. 2

   Step 2: For homemade noodles only, mix 3 cups all-purpose flour, 3/4 teaspoon salt and the optional tablespoon cooking oil (1 tbsp). Add 3/4 cup of the available dough water and mix by hand. Add about 2 tablespoons more water, assess the stiff dough, and continue adding a little at a time only if needed; not all of the available cup must be used.

   Uses 3 cups all-purpose flour for homemade noodles instead of packaged noodles · 3/4 tsp salt for homemade noodles · 1 tbsp cooking oil for homemade noodles (optional) · Available dough water: start with 3/4 cup and add only as needed

   
3. 3

   Step 3: For homemade noodles only, flour the work surface and knead about 5 minutes, until fairly smooth but still stiff. Adjust with a little extra flour, or just enough water to wet your hands, if needed. Cover and rest for 30–60 minutes, until soft and smooth. Continue preparing the chicken soup during the rest; roll and cut the rested dough before parboiling noodles. If making the dough a day ahead as the source allows, keep it covered and refrigerated.

   Rest homemade dough; continue soup preparation · 60 minUses Mixed homemade noodle dough · Extra flour for kneading, dusting and adjusting homemade noodles · A little extra water to wet hands if homemade dough is too stiff

   
4. 4

   Step 4: Place the cleaned chicken (1 small) in a stockpot large enough to hold the chicken and 12 cups of water. Add the onion (1/2 medium), garlic (8), ginger (3–4), scallions, and 12 cups water. Bring it to a boil over medium high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 minutes. Adjust cooking time for cut pieces of chicken.

   Simmer chicken · 40 minUses 1 small whole chicken, 2 1/2–3 lb (or bone-in pieces) · 1/2 medium onion for stock · 8 plump garlic cloves for stock · 3–4 thin ginger slices for stock · White parts of 2 scallions for stock · 12 cups water for chicken stock

   
5. 5

   Step 5: Sprinkle the julienned zucchini (1 medium) with salt for about 15 minutes and then squeeze out the water.

   Salt zucchini before squeezing · 15 minUses 1 medium zucchini, julienned · Salt for drawing water from zucchini

   
6. 6

   Step 6: Check that the chicken is tender and cooked through at the thickest parts. If needed, continue the covered simmer until it is ready. Turn off the heat and carefully lift out the chicken, keeping the broth in the pot.

   Uses Simmered chicken and stock

   
7. 7

   Step 7: Strain the broth and remove the excess fat. You can spoon off or use a fat separator.

   Uses Broth remaining after lifting out cooked chicken

   
8. 8

   Step 8: When the cooked chicken is cool enough to handle, remove its meat from the bones and shred into bite-size pieces. Mix with the chicken-topping 1 teaspoon minced garlic, 1 teaspoon sesame oil, about 1/2 teaspoon salt and black pepper to taste.

   Uses Removed cooked chicken · 1 tsp minced garlic for shredded chicken · 1 tsp sesame oil for shredded chicken · About 1/2 tsp salt for shredded chicken, to taste · Black pepper to taste for chicken and broth

   
9. 9

   Step 9: Return the broth back to the pot. Add the soup soy sauce (1 tbsp), onion (1/4 medium) slices, and optional dried kelp (1 piece). Bring it to a boil and boil for a few minutes. Remove the kelp. Add salt (to taste) and pepper to taste.

   Uses Strained and defatted chicken broth · 1 tbsp soup soy sauce · 1/4 medium onion, thinly sliced for soup · 1 piece dried kelp, a 3-inch square (optional) · Salt for broth, to taste · Black pepper to taste for chicken and broth

   
10. 10

    Step 10: When ready to use, knead the dough for 2 to 3 minutes. Using a sharp knife, cut the dough into 2 pieces. Dust the work surface generously with flour. Flatten a piece, and roll it out with a rolling pin to make a thin sheet, about 12 x 14-inch.

    Uses Rested homemade noodle dough · Extra flour for kneading, dusting and adjusting homemade noodles

    
11. 11

    Step 11: From the longer side, fold the dough over 3 to 4 times into layers. Again, generously flour the surface and the dough as you roll it out and fold to keep the dough from sticking.

    Uses Rolled homemade noodle sheets · Extra flour for kneading, dusting and adjusting homemade noodles

    
12. 12

    Step 12: Cut the dough with a sharp knife into about 1/4-inch thickness. Unfold the noodles and dust with flour to keep the noodle strands separate.

    Uses Folded noodle sheets · Extra flour for kneading, dusting and adjusting homemade noodles

    
13. 13

    Step 13: In a separate pot, bring unmeasured noodle-cooking water to a boil. Add either the four-portion package of noodles OR the homemade cut noodles, and stir. Parboil until about halfway cooked so excess flour does not thicken the soup; use the package cooking time as a guide for packaged noodles.

    Uses 1 package fresh or dried kalguksu noodles, enough for 4 portions; OR homemade noodles below · Homemade cut noodles, instead of packaged noodles · Water for separately parboiling noodles

    
14. 14

    Step 14: Lift the parboiled noodles into the boiling, seasoned chicken broth. Add any optional thin potato slices now. Continue boiling until the noodles and any potato are cooked through. Add the squeezed zucchini and any optional julienned carrot with about 2–3 minutes remaining.

    Uses Parboiled noodles · Seasoned chicken broth · Salted and squeezed zucchini · Julienned carrot if using the source vegetable option · Thin potato slices if using the source vegetable option

    
15. 15

    Step 15: If using the optional dipping sauce, mix its 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon gochugaru, 1 teaspoon sesame seeds, 1 teaspoon minced garlic and 2–3 finely chopped scallions in a small bowl. Divide the cooked noodles and soup among four bowls. Top with the prepared shredded chicken and the separate two chopped serving scallions; offer the dipping sauce alongside.

    Uses Cooked noodle soup · Seasoned shredded chicken · 2 finely chopped scallions for serving · 3 tbsp soy sauce for optional dipping sauce · 1 tsp sesame oil for optional dipping sauce · 1 tsp gochugaru for optional dipping sauce · 1 tsp sesame seeds for optional dipping sauce · 1 tsp minced garlic for optional dipping sauce