Dak Kalguksu Chicken Noodle Soup
Fresh flat noodles and zucchini simmer in chicken broth, then are topped with shredded chicken thighs.
- Prep
- 12 min
- Cook
- 42 min
Scale the recipe
Ingredients
- Boneless skinless chicken thighs Raw weight after removing the bones and skin
- 340 g
- Fresh kalguksu noodles
- 300 g
- Korean zucchini
- 90 g
- scallion
- 25 g
- Garlic
- 12 g
- Water
- 6 C
Seasonings
- Korean soup soy sauce
- 1 T
- fine salt
- 2 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Bring the chicken and aromatics to a boil
Bring the chicken thighs 340 g, roughly chopped scallion 25 g, crushed garlic 12 g and water 6 C to a boil in a pot.
-
Skim and simmer the broth
Skim the foam and simmer over medium-low heat for 30–35 minutes.
-
Check the chicken temperature
Check that the center of the thickest piece of chicken stays at 75°C or above for 1 minute.
-
Shred the chicken
Transfer the cooked chicken to a clean plate and shred it along the grain with two forks.
-
Strain the broth
Strain the broth to remove the scallion and garlic, then return the strained broth to the pot.
-
Season the broth
Season the broth with Korean soup soy sauce 1 T and salt 2 g.
-
Shake off the flour and add the noodles
Shake the excess flour off the fresh noodles 300 g and add them to the boiling broth.
-
Loosen and cook the noodles
Stir to keep the noodles from sticking and cook for the time specified on the package.
-
Cook the zucchini with the noodles
Add the julienned zucchini 90 g for the last 2 minutes of the noodle cooking time.
-
Top with the chicken
When the noodles are cooked through, divide them and the zucchini among bowls. Pour in the hot broth and add the shredded chicken on top.
