Chicken Noodle Soup (Dak Kalguksu)
Korean chicken noodle soup recipe
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
Servings: 3 to 4
- 1.2 kg whole chicken , cleaned
- 10 cups filtered water , enough to cover the chicken in a pot
- 300 g kalguksu noodles or udon noodles
- 3 stalks green onion , white part only
- 5 cloves garlic
- 5 whole black peppers
- 40 g peeled ginger
Chicken seasoning (mix these in a small bowl)
- 3 Tbsp green onion , thinly sliced
- 1 Tbsp minced garlic
- 1/2 Tbsp fine sea salt
- 1 Tbsp toasted sesame seeds
- 1/4 tsp ground black pepper
Red seasoning sauce (mix these in a small bowl)
Rinse the chicken thoroughly in cold water.
Put the chicken into a pot and add the spice vegetables and the water. Boil it over medium low heat until the chicken is cooked (about 50 mins to 1 hour). While cooking, scoop out 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 for later).
Tear the chicken meat into bite size pieces. Put it into a mixing bowl and add the chicken seasoning then mix them well.
In a separate pot, boil some water and add the 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 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.)
Calories: 831kcal | Carbohydrates: 78g | Protein: 53g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 144mg | Sodium: 3015mg | Potassium: 579mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1675IU | Vitamin C: 10.6mg | Calcium: 115mg | Iron: 3.4mg