Dak Kalguksu (Chicken Noodle Soup)




1 no x 1.6kg whole chicken (cleaned)

2500ml water

1 brown onion (sliced and divided)

1 whole garlic (peeled)

2 stalk spring onion (sectioned the white part for soup and chopped the green part for garnishing use)

1-inch young ginger (sliced)

3g dried kelp

1 zucchini (shredded)

1 tsp salt

1 tsp cooking oil

Seasonings for chicken meat:

1 tsp chopped garlic

1 tsp extra virgin sesame oil

½ tsp salt

¼ tsp ground white pepper

Seasonings for soup:

1 tbsp soy sauce for soup

1 tbsp salt

¼ ground white pepper

Homemade noodles:

2 cups all-purpose flour + more for dusting

½ tsp salt

2 tsp cooking oil

128ml water

Preparation Instructions:

  1. Homemade noodles:
  • In a mixing bowl, add in all-purpose flour, salt and cooking oil.
  • Pour in water gradually and mix to become a rough dough.
  • Transfer the rough dough on a working surface and continue to knead the dough until become soft and elastic.
  • Place the dough in a bowl, covered and let the dough rest for 30 minutes.
  • Divide the dough into 2 equal portions and dust generously with all-purpose flour.
  • Roll the dough using noodle machine and cut into noodles. Dust with all-purpose flour to prevent the dough from sticking together.
  • I’ve prepared the noodle one day ahead and leave in the fridge overnight. Remove the noodle from the fridge 30 minutes before cooking time.
  1. Add 2500ml of water into a pot and bring to a boil.
  2. Add in whole chicken, ½ portion of sliced onion, garlic, young ginger and white part of spring onion and bring to a boil.
  3. Turn heat to medium low and continue to simmer for 1 hour.
  4. Meanwhile, mix the shredded zucchini with 1 tsp of salt. Set aside for 15 minutes. Squeezed dried and lightly saute with 1 tsp of cooking oil. Remove and set aside.
  5. After 1 hour, turn off heat, remove the whole chicken, discard the vegetables, strain the broth and remove the excess fat.
  6. When the chicken is cool enough to handle. Remove the meat off the bones. Shredded the meat into bite-sized pieces. Add the chopped garlic, extra virgin sesame oil, salt and ground white pepper. Mix well and set aside.
  7. Return the broth back into the pot, add in the remaining portion of sliced onion and dried kelp. Bring to a boil and continue to simmer for 5 minutes.
  8. Discard the kelp and season the broth with soy sauce for soup, salt and ground white pepper.
  9. Bring some water to a boil, add in homemade noodles and continue to simmer until al-dente.
  10. Remove and place into individual serving bowl.
  11. Ladle hot broth into individual serving bowl with noodles, top with shredded chicken meat, sautéed zucchini and chopped spring onion. Serve.



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