Korean Chicken Knife-Cut Noodle Soup — Dak Kalguksu Chicken Knife-Cut Noodle Soup
Korean knife-cut wheat noodles in a rich chicken broth with shredded chicken, zucchini, and onion, finished with garlic, scallion, and a crack of black pepper at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 640g chicken thigh into 4cm pieces. Slice 240g zucchini 3mm thick. Thinly slice 160g onion. Smash 8 garlic cloves, finely grate 2 cloves. Slice 20g ginger. Cut 2 spring onions whole, thinly slice the other 2. Measure soy sauce, sesame oil, salt, and pepper.
Simmer
Place chicken, 2 litres cold water, smashed garlic, ginger, sliced onion, and whole spring onions in a large heavy pot. Bring to boil over high heat, then reduce to low and simmer uncovered 35 minutes until broth turns rich and golden.
Finish 1
Lift chicken out, cool 3 minutes, shred meat off bone into bite-size pieces, discard bones. Strain broth through a fine sieve back into the pot, skim excess fat, return to medium heat and simmer gently.
Build
Stir grated garlic, soy sauce, and salt into the simmering broth. Return shredded chicken and warm 60 seconds over medium heat until heated through.
Simmer 2
Add kalguksu noodles directly to the simmering broth, cook 4 minutes over medium heat until just tender and broth thickens slightly from noodle starch. Slide in zucchini, simmer 90 seconds until just tender but still bright green.
Plate
Drizzle sesame oil over the surface, ladle into deep bowls, scatter sliced spring onion and black pepper, and serve with extra pepper at the table.
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