Korean Chicken Noodle Soup (Dak Kalguksu)

Method9 steps

1. 1

   Step 1: Put the 1 kg chicken backs, 110 g onion, 50 g green-onion whites, 15 g garlic cloves, 50 g dried anchovies, ½ tsp whole peppercorns and 12 cups broth water in a large pot. A fine-mesh stock bag may hold the anchovies, garlic and peppercorns. Heat over medium-high heat until the broth first boils, about 25 minutes.

   Heat broth base to first boil · 25 minUses 1 kg chicken backs (chicken frames), for broth; discarded after extraction · 110 g onion for broth; removed after extraction · 50 g green-onion white parts for broth; removed after extraction · 15 g garlic cloves for broth; removed after extraction · 50 g dried anchovies for broth; removed after extraction · ½ tsp whole black peppercorns for broth; removed after extraction · 12 cups water for the broth

2. 2

   Step 2: Once the broth boils, add the 1 kg chicken drumsticks and cook over medium-high heat for 25 minutes.

   Cook drumsticks after broth boils · 25 minUses Boiling chicken-back and anchovy broth with base solids · 1 kg chicken drumsticks; cooked meat is shredded, skin and bones discarded

3. 3

   Step 3: Reduce the heat to medium-low and simmer the broth and drumsticks for another 30 minutes, skimming foam or fat. Before removing the drumsticks, confirm the thickest meat reaches 74°C / 165°F without touching the bone.

   Gentle broth and drumstick simmer · 30 minUses Broth and drumsticks after initial twenty-five-minute cooking

4. 4

   Step 4: Remove and discard the chicken backs, broth onion, green-onion whites, garlic, anchovies and peppercorns, straining if needed. Keep the strained broth. Lift out the drumsticks and cool just until they can be handled; discard their skin and bones and tear the cooked meat into bite-sized pieces. Keep the shredded chicken separate for topping.

   Uses Fully cooked drumsticks and extracted broth with removable base solids

5. 5

   Step 5: If using the optional seasoning sauce, mix all six supplies: ¼ cup regular soy sauce, 1 tbsp gochugaru, ½ tbsp honey, 1 tbsp sliced green onion, 1 tsp minced garlic and 1 tsp sesame oil. Set aside for diners to add to taste.

   Uses ¼ cup regular soy sauce for optional seasoning sauce · 1 tbsp gochugaru for optional seasoning sauce · ½ tbsp honey for optional seasoning sauce · 1 tbsp green onion, thinly sliced, for optional seasoning sauce · 1 tsp minced garlic for optional seasoning sauce · 1 tsp sesame oil for optional seasoning sauce

6. 6

   Step 6: Pour the strained prepared broth into another large pot and bring it to a boil. Add the rinsed 300 g shell-on littleneck clams, 1 tsp soup soy sauce and the ¾ tsp fine sea salt, adjusting salt to taste. Cook until the clam shells open and the flesh is fully cooked (63°C / 145°F if checked with a thermometer); discard clams whose shells do not open. Keep the seasoned clam broth boiling for the chosen noodle route.

   Uses Strained prepared chicken and anchovy broth · 300 g shell-on littleneck clams, rinsed; discard cracked shells or live clams that do not close when tapped · 1 tsp Korean soup soy sauce, or regular soy sauce instead · ¾ tsp fine sea salt, or adjust to taste

7. 7

   Step 7: Choose this route only for fresh kalguksu noodles (400 g); skip it when using udon. Briefly rinse the entire 400 g noodle supply under cold running water to remove excess starch, then drain. Add to the boiling seasoned clam broth and cook over medium heat for about 3–5 minutes, until the noodles are fully cooked. Follow the product directions if they require longer.

   Fresh kalguksu noodle cooking · 5 minUses 400 g fresh kalguksu noodles, or udon noodles instead; cooking depends on chosen product · Cold running water for briefly rinsing noodles; amount unspecified, discarded · Boiling seasoned broth with fully cooked clams

8. 8

   Step 8: Choose this route only when substituting udon for kalguksu; skip the preceding fresh-kalguksu route. Use the same single 400 g noodle supply, rinsing briefly under cold running water if appropriate for the product, then drain. Cook the udon in the boiling seasoned clam broth according to its package directions until fully cooked; use no second noodle portion.

   Uses 400 g fresh kalguksu noodles, or udon noodles instead; cooking depends on chosen product · Cold running water for briefly rinsing noodles; amount unspecified, discarded · Same boiling seasoned clam broth, used instead for udon

9. 9

   Step 9: Divide the hot noodle-and-clam soup from the one selected noodle route among four bowls. Top with the prepared shredded chicken and, if desired, the 30 g sliced garnish green onion. Serve hot, plain or with a spoonful of the optional prepared seasoning sauce added to taste; any remaining sauce is not automatically consumed.

   Uses Cooked kalguksu noodle-and-clam soup, only if that route was selected · Cooked udon noodle-and-clam soup, only if that alternative was selected · Prepared shredded chicken, skin and bones removed · 30 g green onion, thinly sliced, optional · Optional mixed seasoning sauce, spoonful to taste