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!
Prep Time5 minutesmins
Cook Time1 hourhr25 minutesmins
Total Time1 hourhr30 minutesmins
Course: Main
Cuisine: Korean
Keyword: chicken kalguksu, dak kalguksu, korean chicken noodle soup
Servings: 4
Calories: 695kcal
Author: Sue | My Korean Kitchen
Ingredients
SOUP BASE
1kgchicken backs(chicken frames), (2.2 pounds)
110gonion(3.9 ounce)
50ggreen onion(1.8 ounce), white part
15ggarlic cloves(0.5 ounce)
50gdried anchovies(1.8 ounce)
1/2tspwhole black peppers
12cupswater
MAIN
1kgchicken drumsticks(2.2 pounds)
300glittle neck clams(10.6 ounce), rinsed
400gkalguksu noodles(or udon noodles, *see above for more options), (14.1 ounce)
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.