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!
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.
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.
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!
- Sujebi (Korean Hand Pulled Noodle Soup)
- Kalguksu (Knife Cut Noodle Soup)
- Janchi Guksu (Banquet Noodle Soup)
- Jjampong (Spicy Seafood Noodle Soup)
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.
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.
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.
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.
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.
6. Meanwhile, combine the optional seasoning sauce ingredients in a small bowl and set aside.
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.
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Chicken Noodle Soup (Dak Kalguksu)
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)
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.
