This recipe is something that I should have posted 5 years ago. During this time, I only made it three times. Quite clearly it’s not one of my favorite dishes. The reason is I don’t normally fancy the chicken meat where I can see the whiteness of it from the surface. Meaning I much prefer eating spiced up dishes like Dak Kalbi (닭갈비) or deep fried chicken like Yangnum chicken (양념통닭). Here my mum would say “You still have a child like taste bud!”
While is it not my favourite dish, Dak kalguksu (닭칼국수) is one of the stamina foods like Samgyetang. You probably heard from somewhere that us Koreans like overcoming the summer heat with heated food (이열치열 or以熱治熱).
Anyhow because I haven’t cooked this food for a long time I had to revisit my recipe to make sure it is OK to present to you. I have to say, it was a really hot night just after Christmas when I had to make this hot soup, so I was getting cranky a bit, but it was worth it when the hot soup settled into my stomach as it was quite comforting. I call it – chicken soup magic.
All of us were sweating as we sipped through this hot chicken soup, but we kept reminded each other that it’s good for our body. I am sure this dish will be good for those of you in cold weather to warm you up too.
Ingredients for 3-4 people (approx time: 1 hour 10 mins)
- Cleaned small whole chicken 1.2kg
- 10 cups of filtered water (enough to cover the chicken in a pot)
- 300g kalguksu noodles
- 3 stalks of 1/2 shallot (white part)
- 5 cloves of garlic
- 5 whole black peppers
- 40g peeled ginger
Chicken seasoning (mix these in a small bowl)
- 3 tbsp thin sliced shallot
- 1 tbsp crushed garlic
- 1/2 tbsp salt
- 1 tbsp roasted sesame seeds
- 1/4 black pepper powder
Red seasoning sauce (mix these in a small bowl)
- 1 & 1/2 tbsp Korean red chili powder
- 1/2 tbsp soy sauce
- 1 tbsp rice wine
- 1/2 tbsp Korean fish sauce
- 1 tbsp filtered water
- 2 tbsp thin sliced shallot
- 1/2 tbsp crushed garlic
- 1/4 tbsp brown sugar
- Rinse the chicken thoroughly in cold water.
- Put the chicken into the pot and add the spice vegetables then boil it in the filtered water until the chicken is cooked (about 5o mins to 1 hour).
- Scoop out and get rid of the floating oil and debris from the boiling broth as required.
- Once the chicken is cooked take out the chicken and separate the meat from the bones and skin (keep the broth as it is for later).
- Tear the chicken meat into edible size and add the chicken seasoning and mix them lightly.
- In a separate pot, boil more water and add the kalguksu noodles once it is boiling.
- Drain the noodles once they are 3/4 cooked.
- Add the partly cooked noodles into the chicken broth and boil it until the noodles are cooked completely (about 3-5 mins).
- Put the noodles and broth into a bowl, add the seasoned chicken on top.
- Add the red seasoning sauce on top of the chicken and serve. (If you prefer, you can skip this red seasoning sauce and use the salt to flavour instead.)
- 300g of Kalgulsu noodles might be too small if you and your family are big eaters.
- You can prepare the chicken seasoning and red seasoning while the chicken is boiling to save some time.
- You can also add other vegetables (e.g. zucchini and potatoes etc) to give more texture to the dish, then you will have to allow additional cooking time for them to be ready. These vegetables should be added before step 8 above.