Dak Kalguksu - Korean Chicken Noodle Soup
Intensely chicken rich broth flavored with soft garlic notes and simply seasoned vegetables.
Dak Kalguksu - Korean Chicken Noodle Soup
Serves 5 - 6
Chicken noodle soup can be a lot of things, this one in particular is meant to be a hug in a bowl perfect for an intensely cold evening or when you are under the weather. The flavors are simple and recognizable but that doesn’t mean boring. I finish this soup in two different ways depending on my mood. The first is pictured here, with noodles cooked in the broth for a silky slightly thickened broth. Alternatively, you can cook the noodles separately for a thinner broth. The chicken is tender and succulent, the vegetables have a little texture and wrapped in the silky broth, paired with the noodles makes each bite individual and full of various textures with a hint of rich nuttiness to round out flavor.
“Recipe Tips:
1.”
Ingredients
Broth
2,200ml (11 c) water
1,350-1,816g (3 – 4 lb) whole chicken, organs removed
30g (2 T) powdered chicken bullion
30 garlic cloves, whole, ends trimmed
2 bay leaves
1 – 2 cheongyang chilis, stem removed
Broth finishing
1,000ml (5 c) water
15g (1 T) chicken bullion
Finishing
400g (1) large onion, sliced 1 cm thick with the grain
454g (1 lb) zucchini or Korean squash, 1cm julienne
454g (1 lb) carrot, 1/2cm julienne
Sesame oil as needed
Salt and pepper to taste
5 – 6 portions fresh kalguksu noodles
5 – 6 scallions, sliced
Method
1. In a large pot place all of the broth ingredients.
Cover and bring to a boil.
Reduce to a light simmer and cook covered for 1 hour skimming and discarding any impurities that rise to the surface.
Do not allow the broth to simmer too rapidly as the higher temperature can cause the breast meat to cook too quickly and begin to dry out.
2. Carefully remove the chicken to a bowl. Cool for 15 minutes or until easily manageable.
Remove and reserve the garlic and chili.
Leave the bay leaves in the broth and continue to simmer covered.
3. Remove the meat from the chicken and reserve.
Add the entire chicken carcass (bones, skin, cartilage) back to the broth along with the broth finishing ingredients.
Simmer for 1 hour longer.
Strain well removing as much surface fat as possible.
If you want to make the broth ahead, stop here, cool completely and separately refrigerate the broth, reserved meat and garlic and chili for service the next day.
4. Puree garlic and chili with 100ml (0.50 c) broth until smooth.
Add the puree to the broth and stir well.
If needed add 1 – 2 T more broth to make sure your puree is completely smooth. The puree should be thin and not a thick paste.
Keep the broth warm until needed.
5. Heat a large saute pan over medium high heat.
Add 7ml (1.5 t) sesame oil, sliced onion and salt and pepper to taste.
Saute for 1 – 1.5 minutes or until the onions are beginning to wilt but are still tender crisp.
Taste an onion for doneness. If not cooked yet, allow another few seconds to cook to the proper doneness.
Remove to a plate.
Return the pan to the heat and add another 7ml (1.5 t) sesame oil, the zucchini or squash and salt and pepper to taste.
Saute for 2 – 2.5 minutes or until the squash is just beginning to wilt.
Taste a zucchini for doneness. If not cooked yet, allow another few seconds to cook to the proper doneness.
Ø Remove to the plate with the onions.
Return the pan to the heat and add a final 7ml (1.5 t) sesame oil, the carrots and salt and pepper to taste.
Saute for 3 – 3.5 minutes or until the carrots are tender crisp.
Taste a carrot for doneness. If not cooked yet, allow another few seconds to cook to the proper doneness.
Remove to the plate with the other vegetables.
Keep warm
6. Bring the broth to a rolling boil with 200ml (1 c) water and 4g (1 t) kosher salt.
Shake off as much starch from the noodles as possible.
Add to the broth stirring to prevent clumping.
Cook the noodles according to package directions.
With 2.5 minutes of cooking remaining, taste the broth and adjust the seasoning as desired.
Additionally, if the broth is thicker than desired, add a little water to adjust to your desired consistency.
Add the chicken and heat through until the noodles have finished cooking.
Alternative cooking for a thin unthickened broth: Bring the broth to a boil without additional water. Taste and adjust the seasoning as desired. Keep warm. Bring a pot of water to a boil and salt as you would for pasta. Cook the noodles according to package directions. Drain the noodles well.
7. Divide the onions among the bowls.
Pour over the noodles and broth.
Arrange the vegetables atop each bowl.
Garnish with scallions
8. Serve.
