Growing up, this was one of the best meals to have when feeling sick and under the weather. As I got older, it finally occurred to me that this was basically just chicken noodle soup, but how the Koreans made it.
I almost never make my own noodles for this, though I was feeling inspired last weekend and finally gave it a shot.
In general though, if I can’t find a Korean grocery store or if I’m just feeling lazy I’ll just use udon or ramen noodles. Kal-guk-su literally translates into “knife cut noodles” so to get the authentic flavor of these, it really is worth either making the noodles or finding them at a Korean grocery store.
For the soup
- 2 lb of chicken
- 1/2 cup of “gook-gang-jang” or soup soy sauce (if you can’t find it, I’ve heard you can substitute with fish sauce found in Asian aisles at grocery stores)
- 1 zucchini, diced finely in matchstick pieces
- salt and pepper to taste
- 5 tbsp soy sauce
- 4 tbsp sesame seed oil
- scallions (1 bunch)
- sesame seeds
- Korean red chili pepper flakes (go-chu-garu) optional for garnish
For the noodles
- 1 cup flour
- 1/2 cup cold water
- 1 tbsp vegetable oil
To make the soup:
- Bring a 5 qt pot of water (where the pot is about 70% full of water) to boil. Add the chicken and cook for about 20 minutes or until the chicken is fully cooked.
- Skim the surface of the broth, and take out the chicken and move to a cutting board.
- Shred the chicken using 2 forks and put into a medium sized glass mixing bowl. Add the soy sauce, scallions, sesame seed oil, and sesame seeds and mix thoroughly. Feel free to add some more soy sauce if it’s not enough to coat all the shredded chicken.
- Add the soup soy sauce and the zucchini to the broth on the stove and let simmer for about 15 minutes.
To make the noodles:
- In a large mixing bowl, add the flour and vegetable oil, and slowly add the cold water mixing to make a dough as you go.
- Mix and knead the dough until it hold shape in a ball. Knead for another 5 minutes or so and then let rest for about 30 minutes in a covered bowl.
- After the 30 minutes, knead the dough again for about 5 minutes, and then roll it out like a large pancake until it is rather thin. Add flour to the top of this “dough pancake,” flip over and add flour to the other side as well. Then fold the pancake a few times over. Cut the folded panckae in about 1/8″ increments to make the noodles.
Putting it all together
- Once the broth is back up to a boil, add the noodles and cook for about 5-7 minutes.
- Put some noodles in a bowl, add some liquid broth, and then garnish with a clump of the marinated chicken. Sprinkle some kochugaru if you have it, and enjoy!
(I personally love to add a lot of kimchi to this hearty dish – plus I think it helps with clearing out the sinuses!)
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