📝 About This Recipe
Dak-kalguksu is the ultimate Korean soul food, featuring a rich, milky chicken broth and chewy, hand-cut wheat noodles that give the dish its name. Traditionally enjoyed during the humid summer months to restore energy, this dish offers a delicate balance of clean poultry flavor and earthy vegetables. The magic lies in the starch from the fresh noodles thickening the soup into a velvety, comforting embrace that warms you from the inside out.
🥗 Ingredients
The Broth Base
- 1.2 kg Whole Chicken (cleaned, excess fat removed)
- 12 cups Water
- 10 cloves Garlic (whole)
- 1 inch Ginger (sliced into coins)
- 1 piece Large Onion (halved)
- 1 large Leek (white part only)
The Noodles (Kalguksu)
- 3 cups All-purpose Flour (plus extra for dusting)
- 3/4 cup Water (room temperature)
- 1 tablespoon Vegetable Oil
- 1/2 teaspoon Salt
Vegetables and Seasoning
- 1/2 piece Zucchini (Aehobak) (julienned)
- 1 medium Potato (peeled and sliced into thin half-moons)
- 2 tablespoons Fish Sauce (for deep umami seasoning)
- 1 tablespoon Soup Soy Sauce (Guk-ganjang)
- 1/4 teaspoon Black Pepper (freshly ground)
- 2 stems Green Onions (finely chopped for garnish)
👨🍳 Instructions
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1
In a large stockpot, combine the chicken, 12 cups of water, garlic, ginger, halved onion, and leek. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to medium-low and skim off any foam or impurities that rise to the top. Simmer for 45-50 minutes until the chicken is tender and falling off the bone.
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3
While the broth simmers, prepare the noodle dough. In a large bowl, mix flour, salt, oil, and water. Knead by hand for about 10 minutes until the dough is smooth and elastic.
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4
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes; this relaxes the gluten for easier rolling.
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5
Remove the cooked chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve, discarding the aromatic vegetables. Return the clear broth to the pot.
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6
Once the chicken is cool enough to handle, shred the meat into bite-sized pieces. Toss the meat with a pinch of salt and pepper, then set aside.
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7
On a heavily floured surface, roll out the rested dough into a very thin sheet (about 2-3mm thick). Dust the top generously with flour.
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8
Fold the dough loosely into a wide rectangle (accordion style or rolled) and slice it into thin noodles using a sharp knife. Toss the noodles gently with flour to prevent sticking.
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9
Bring the strained broth back to a boil. Add the sliced potatoes and cook for 3 minutes.
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10
Gently shake off excess flour from the noodles and add them to the boiling broth. Stir immediately to ensure they don't clump together.
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11
Add the julienned zucchini, fish sauce, and soup soy sauce. Boil for another 5-7 minutes until the noodles are translucent and chewy (al dente).
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12
Taste the broth and adjust seasoning with extra salt if needed. Stir in the shredded chicken meat to warm it through.
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13
Ladle the noodles and broth into deep bowls. Garnish generously with chopped green onions and a crack of black pepper.
💡 Chef's Tips
If you are short on time, high-quality store-bought fresh kalguksu noodles are a great substitute. Don't wash the flour off the noodles before adding them to the pot; that starch is essential for the signature 'thick' consistency of the soup. For a clearer broth, you can par-boil the noodles in a separate pot of water for 2 minutes before finishing them in the chicken broth. If the broth reduces too much while simmering the chicken, add a bit more boiling water to maintain the volume. Always use 'Soup Soy Sauce' (Guk-ganjang) rather than regular soy sauce to keep the broth light in color while adding saltiness.
🍽️ Serving Suggestions
Serve with fresh, spicy 'Geotjeori' (unfermented kimchi) for a bright contrast to the rich broth. Provide a small dish of seasoned soy sauce (soy sauce, chili flakes, sesame oil, and minced garlic) on the side for dipping the chicken. A side of steamed Korean dumplings (mandu) makes this a complete feast. Pair with a chilled glass of Barley Tea (Boricha) to cleanse the palate between bites. If there is broth left over, add a bowl of rice to the pot to make a quick chicken porridge.