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Chicken Noodle Soup (Dak Kalguksu)

Introducing a healthy and flavorful Korean chicken noodle soup – Dak Kalguksu recipe! This classic dish is not only comforting but also packed with nutritious ingredients that will leave you feeling satisfied and nourished. Learn how to create this delightful recipe!

Dak kalguksu is nicely presented in a white bowl, accompanied by chopped sauce, green onions, and kimchi.

What is Dak Kalguksu

Dak Kalguksu (닭 칼국수) is a traditional Korean dish, translating to ‘chicken knife-cut noodle soup.’ Here, ‘dak’ refers to chicken, while ‘kalguksu’ signifies knife-cut noodles. 

This heartwarming chicken soup features thin and flat knife-cut noodles that are simmered in a rich and flavorful chicken broth, providing both comfort and a toothsome texture.

Similar to samgyetang (ginseng chicken soup), dak kalguksu is often regarded as a popular stamina booster in Korea especially during the summer. This belief is rooted in a traditional Korean practice known as 이열치열 or 以熱治熱, which suggests that consuming hot food can help counteract the summer heat.

Yep, you read that right. On scorching hot days, we often find ourselves slurping down this steaming bowl of delicious chicken noodle soup. As sweat trickles down our faces, we share laughs, cheer each other on, and savor every last drop. Sounds hardcore, doesn’t it? 😅

No matter the season, the comforting warmth and hearty satisfaction of chicken kalguksu makes it the perfect dish to enjoy, promising not only to warm you up but also to provide a meal that feels like home.

Holding kalguksu noodles with chopsticks over a white bowl of soup.

Upgraded Chicken Noodle Soup

The broth for traditional kalguksu is typically made with dried anchovies and dried kelp. However, for dak kalguksu, chicken is, of course, the star ingredient.

And get this. Some restaurants take it up a notch by adding ginseng or other oriental herbal ingredients to accentuate the stamina-boosting quality of the dish. They sometimes simmer these ingredients for several hours, all to extract every bit of the rich flavors and nutrients.

So, you’re wondering, what’s this upgraded chicken noodle soup all about? My original recipe from way back in 2013 was all about that chicken broth. But recently, I had a taste of a truly refreshing chicken noodle soup while I was in Korea. This wasn’t your everyday soup – it combined typical kalguksu ingredients like dried anchovies and threw some little neck clams into the mix! Ever since, I’ve been hooked on these flavors and felt compelled to update my recipe to really bring out that refreshing taste.

Typically, kalguksu features zucchini, carrots, and sometimes potatoes as its main vegetables. However, dak kalguksu often keeps it simple with just green onions. So creating that perfect broth becomes really important!

My Best Cooking Tips

Chicken Back (Chicken Frame)

Use chicken backs, also known as chicken frames! They’re very economical ingredients that produce an amazing, comforting soup.

Chicken backs or chicken frames refer to the carcass of the chicken, primarily composed of bones and cartilage, with some residual meat left on it. They’re often used as a base for soups and broths due to the rich flavor they can impart.

In the past, I used a whole chicken to make this soup, but now I prefer using chicken backs. They produce a really good flavor for the soup and save me from having to chew through my less favorite parts of the meat, like the chicken breast and others. It’s also much simpler to handle because I don’t need to debone the chicken.

For the meat in dak Kalguksu, I typically use chicken drumsticks. They not only provide tender meat but also add extra bones for a rich and flavorful chicken soup.

Kalguksu Noodles and Substitutes

Kalguksu noodles are made by combining wheat flour and water. Occasionally, some people also add an egg to the mixture. The dough is then rolled out and cut into long, thin strands using a knife. They are known for their chewy texture.

You can easily buy these noodles from a Korean grocery store. They are available in both dry and fresh forms, with fresh noodles typically found in the refrigerated or freezer section. I usually buy these noodles for convenience, but in the near future, I plan to share my recipe for homemade knife-cut noodles.

And, if you can’t find kalguksu noodles in your area, here are a few alternatives:

Udon Noodles: You can use these Japanese noodles, which are made from wheat flour, much like kalguksu. They also come in both dry and fresh versions. Also, kishimen, a flat version of udon noodles, bears a resemblance to kalguksu noodles as well.

Sujebi Noodles: These are a type of Korean noodle that is hand-torn instead of cut, resulting in a rustic, uneven texture. While they are not long strand noodles, they will work well. You can get the recipe from here – Sujebi.

Chinese Knife-Cut Noodles (Dao Xiao Mian): These Chinese noodles are also cut by a knife from a block of dough and appear to have a similar thickness and texture to kalguksu. I haven’t tried them myself, but I have read that they are similar.

Remember though, while these noodles may have similar characteristics, they might not taste exactly the same due to differences in the ingredients and preparation methods used.

Kalguksu noodles are being held with chopsticks over a black bowl of soup, onto which red sauce is being sprinkled.

Other Korean Noodle Recipes You Might Like

If you enjoyed this chicken noodle soup, I believe you’ll also love these additional noodle recipes. Each one is unique and serves as comfort food in its own right, so you won’t want to miss out on them!

Ingredients for Dak Kalguksu

Soup Base

  • 1kg / 2.2 pounds chicken backs (chicken frames)
  • 110g / 3.9 ounce onion
  • 50g / 1.8 ounce green onion, white part
  • 15g / 0.5 ounce garlic cloves
  • 50g / 1.8 ounce dried anchovies
  • 1/2 tsp whole black peppers
  • 12 cup water

Main

  • 1kg /  2.2 pounds chicken drumsticks
  • 300g / 10.6 ounce little neck clams, rinsed
  • 400g / 14.1 ounce kalguksu noodles (or udon noodles, *see above for more options)
  • 1 tsp Korean soup soy sauce or kikkoman soy sauce
  • 3/4 tsp fine sea salt, or to your taste

Topping (Optional)

  • 30g / 1 ounce green onion, thinly sliced

Seasoning Sauce (Optional)

  • 1/4 cup soy sauce, regular (I use kikkoman brand.)
  • 1 Tbsp Korean chili flakes (gochugaru)
  • 1/2 Tbsp honey
  • 1 Tbsp green onion, thinly sliced
  • 1 tsp minced garlic
  • 1 tsp sesame oil

* 1 Tbsp = 15 ml, 1 Cup = 250 ml

** If you’re interested in learning more about Korean ingredients, check out my essential list of Korean cooking ingredients.

How To Make Dak Kalguksu

1. Place the chicken backs in a large pot along with the other soup base ingredients and water. To make the removal process easier later on, you may want to consider using a stock bag, also known as a soup sock, which is typically made of fine mesh or cheesecloth. This bag can hold all the solid soup base ingredients. If your bag isn’t spacious enough to contain all the ingredients, prioritize enclosing the anchovies, garlic, and black pepper. These elements can be more challenging to remove later, so it’s best to ensure they are securely contained within the bag.

Bring this mixture to a boil over medium-high heat, which should take around 25 minutes. Once the water is boiling, carefully add the chicken drumsticks to the pot. Maintain the heat and let them cook for an additional 25 minutes.

Chicken stock ingredients, including a chicken frame and green onions, are in a large stock pot, ready to boil.

2. Lower the heat to medium-low and let the broth simmer for an additional 30 minutes. Skim off any fat or scum that floats to the surface of the broth to ensure a clear soup.

Collage image showing chicken stock boiling in a stock pot, with green onions and chicken drumsticks visible on the surface.

3. Remove the soup base ingredients from the broth. Set the chicken drumsticks aside in a separate bowl and allow them to cool down. Once cooled, debone and skin the drumsticks, tearing the meat into bite-sized pieces.

Collage image showing chicken soup being strained over a red pot, with shredded chicken on the side in a white bowl.

4. In another large pot, add the broth back and bring it to a boil. Then, add little neck clams, Korean soup soy sauce, and season with salt.

Dak kalguksu broth is boiling in a red pot with little neck clams inside.

5. Rinse the kalguksu noodles under cold running water very briefly to remove excess starch. Then, add these noodles to the boiling broth and cook them over medium heat until they are fully cooked, about 3-5 minutes.

Collage image showing kalguksu noodles first on a white plate, then being rinsed in water, and finally placed into a boiling pot.

6. Meanwhile, combine the optional seasoning sauce ingredients in a small bowl and set aside.

Dak kalguksu sauce mixed in a bowl

7. Serve the soup piping hot, garnished with the prepared chicken pieces and green onions. Enjoy the chicken noodle soup as it is, or enhance its flavor by adding the prepared seasoning sauce.

Holding kalguksu noodles with chopsticks over a black bowl of soup.

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Kalguksu noodles are being held with chopsticks over a black bowl of soup, onto which red sauce is being sprinkled.

Chicken Noodle Soup (Dak Kalguksu)

Dak Kalguksu, a popular Korean Chicken Noodle Soup, combines tender chicken and fresh noodles in a flavorful broth. It's the perfect choice for a hearty, satisfying meal. So, what are we waiting for? Let's make it!
5 from 5 votes
Print Pin Rate Save
Course: Main
Cuisine: Korean
Keyword: chicken kalguksu, dak kalguksu, korean chicken noodle soup
Prep Time: 5 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 695kcal
Author: Sue | My Korean Kitchen

Ingredients

SOUP BASE

  • 1 kg chicken backs (chicken frames), (2.2 pounds)
  • 110 g onion (3.9 ounce)
  • 50 g green onion (1.8 ounce), white part
  • 15 g garlic cloves (0.5 ounce)
  • 50 g dried anchovies (1.8 ounce)
  • 1/2 tsp whole black peppers
  • 12 cups water

MAIN

  • 1 kg chicken drumsticks (2.2 pounds)
  • 300 g little neck clams (10.6 ounce), rinsed
  • 400 g kalguksu noodles (or udon noodles, *see above for more options), (14.1 ounce)
  • 1 tsp Korean soup soy sauce or regular kikkoman soy sauce
  • 3/4 tsp fine sea salt , or to your taste

TOPPING (OPTIONAL)

  • 30 g green onion (1 ounce), thinly sliced

SEASONING SAUCE (OPTIONAL)

  • 1/4 cup soy sauce , regular (I use kikkoman brand.)
  • 1 Tbsp Korean chili flakes (gochugaru)
  • 1/2 Tbsp honey
  • 1 Tbsp green onion , thinly sliced
  • 1 tsp minced garlic
  • 1 tsp sesame oil

Instructions

  • Place the chicken backs in a large pot along with the other soup base ingredients and water. To make the removal process easier later on, you may want to consider using a stock bag, also known as a soup sock, which is typically made of fine mesh or cheesecloth. This bag can hold all the solid soup base ingredients. If your bag isn’t spacious enough to contain all the ingredients, prioritize enclosing the anchovies, garlic, and black pepper. These elements can be more challenging to remove later, so it’s best to ensure they are securely contained within the bag.
    Bring this mixture to a boil over medium-high heat, which should take around 25 minutes. Once the water is boiling, carefully add the chicken drumsticks to the pot. Maintain the heat and let them cook for an additional 25 minutes.
  • Lower the heat to medium-low and let the broth simmer for an additional 30 minutes. Skim off any fat or scum that floats to the surface of the broth to ensure a clear soup.
  • Remove the soup base ingredients from the broth. Set the chicken drumsticks aside in a separate bowl and allow them to cool down. Once cooled, debone and skin the drumsticks, tearing the meat into bite-sized pieces.
  • In another large pot, add the broth back and bring it to a boil. Then, add little neck clams, Korean soup soy sauce, and season with salt.
  • Rinse the kalguksu noodles under cold running water briefly to remove excess starch. Then, add these noodles to the boiling broth and cook them over medium heat until they are fully cooked, about 3-5 minutes.
  • Meanwhile, combine the optional seasoning sauce ingredients in a small bowl and set aside.
  • Serve the soup piping hot, garnished with the prepared chicken pieces and green onions. Enjoy the chicken noodle soup as it is, or enhance its flavor by adding the prepared seasoning sauce.

Notes

  • 1 Tbsp = 15 ml, 1 Cup = 250 ml
  • If you’re interested in learning more about Korean ingredients, check out my essential list of Korean cooking ingredients.

Nutrition Info (per serving)

Calories: 695kcal | Carbohydrates: 78g | Protein: 52g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 2797mg | Potassium: 626mg | Fiber: 8g | Sugar: 13g | Vitamin A: 928IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 3mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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