Korean Chicken Noodle Soup (Dak Kalguksu)

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

5 from 5 votes

Korean Chicken Noodle Soup (Dak Kalguksu)

Dak Kalguksu is a beloved Korean chicken noodle soup made with tender chicken, fresh noodles, and a deeply comforting broth. It’s hearty, satisfying, and perfect for a cozy meal. Let’s get cooking!

Prep Time5

Cook Time1 25

Total Time1 30

Course: Main

Cuisine: Korean

Keyword: chicken kalguksu, dak kalguksu, korean chicken noodle soup

Servings:

Calories: 695kcal

Author: Sue Pressey

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 cleanup easier later, you can use a stock bag (also called a soup sock), typically made of fine mesh or cheesecloth, to hold the solid ingredients. If your bag isn’t large enough to fit everything, focus on enclosing the anchovies, garlic, and black pepper—these are the trickiest to remove later.
Bring everything to a boil over medium-high heat, which should take about 25 minutes. Once it reaches a boil, carefully add the chicken drumsticks to the pot. Continue cooking at the same heat for another 25 minutes.
Lower the heat to medium-low and let the broth simmer for another 30 minutes. Skim off any foam or fat that rises to the surface to keep the broth clear.
Remove the soup base ingredients from the broth. Set the chicken drumsticks aside in a separate bowl to cool. Once cooled, remove the skin and bones, then tear the meat into bite-sized pieces. Set aside until ready to serve.
In another large pot, pour in the broth and bring it to a boil. Add the littleneck clams and Korean soup soy sauce, then season with salt to taste.
Briefly rinse the kalguksu noodles under cold running water to remove excess starch. Add them to the boiling broth and cook over medium heat for 3–5 minutes, or until fully cooked.
Meanwhile, mix the optional seasoning sauce ingredients in a small bowl and set aside.
Serve the soup piping hot, topped with the prepared chicken and green onions. You can enjoy it as is, or add a spoonful of the seasoning sauce to enhance the flavor to your taste.

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.
Kalguksu pairs perfectly with kimchi—especially fresh kimchi salad or radish kimchi (kkakdugi) for crunch and brightness.

Nutrition