Chicken Noodle Soup (Dak Kalguksu)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
695 kcal
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Course
Main Course
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Cuisine
Korean
Chicken Noodle Soup (Dak Kalguksu)
Description
This Chicken Noodle Soup recipe focuses on building a rich and clear broth by simmering chicken backs with onion, green onion whites, garlic, dried anchovies, whole black peppercorns, and ample water. Using a mesh bag to contain the anchovies, garlic, and peppercorns simplifies removal and keeps the broth clear. Initial boiling extracts flavor, then adding chicken drumsticks and simmering ensures tender meat and a deep chicken flavor.
The broth is skimmed to remove fat and impurities for clarity. Clams provide a subtle briny note, and Kalguksu noodles or udon are cooked separately. After cooking, the broth is combined with noodles, shredded chicken, and seasoning including soy sauce and salt to balance flavor. Optional garnishes such as thinly sliced green onions add freshness.
An accompanying seasoning sauce with soy sauce, Korean chili flakes, honey, green onion, garlic, and sesame oil can be added at the table for personal taste and to introduce extra spice, sweetness, and aroma. This soup is a hearty meal ideal for cooler days or light dinners, providing a comforting mix of textures from chewy noodles, tender chicken, and clams.
Practical notes include ingredient volume measurements and an invitation to learn more about Korean ingredients for authenticity.
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 0.5 ounce, cloves
- 50 g dried anchovies (1.8 ounce)
- 1/2 tsp black peppercorns whole
- 12 cups water
MAIN
- 1 kg chicken drumstick 2.2 pounds
- 300 g clams 10.6 ounce), rinsed, little neck variety
- 400 g kalguksu noodles (or udon noodles, *see above for more options), (14.1 ounce)
- 1 tsp soy sauce or regular kikkoman soy sauce, Korean soup soy sauce
- 3/4 tsp salt or to your taste, fine sea salt
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 garlic minced
- 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
- Use 15 ml for 1 tablespoon and 250 ml for 1 cup to measure ingredients accurately.
- Submerge anchovies, garlic, and black pepper in a fine mesh bag to easily remove solids and maintain a clear broth.
- The recipe suggests dried anchovies and specific aromatics to build a flavorful base for authentic Korean chicken noodle soup.
- Refer to a list of essential Korean ingredients for better understanding and sourcing of components.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 78g | 26% |
| Protein | 52g | 104% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 165mg | 55% |
| Sodium | 2797mg | 117% |
| Potassium | 626mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 928IU | 19% |
| Vitamin C | 8mg | 9% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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