Korean Knife Cut Noodle Soup (Kalguksu)
User Reviews
5
6 reviews
Excellent
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Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
6 people
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Course
Main Course
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Cuisine
Korean
Korean Knife Cut Noodle Soup (Kalguksu)
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Korean knife cut noodle soup made with chicken (dak kalguksu) is a soul comforting chicken soup of Korea. Korean herb broth makes it very flavorful. This recipe uses homemade noodles but store-bought noodles work fine, too.
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Ingredients
For knife cut noodles
- 2 1/2 cup all-purpose flour
- 3/4 cup water plus more if needed
- pinch salt
For chicken and herb broth
- 1 chicken whole
- 1 pkg herbs Korean herb packet
- 1 onion cut in half
- 1 asian leek cut into 2-3 pieces
- 6 cloves garlic
- 10-12 cup water
For soy chili topping sauce
- 4 tbsp Korean soup soy sauce also known as gukganjang
- 2 tbsp gochugaru Korean chili flakes
- 1 tbsp garlic minced
- 1 green onion chopped
- 1/2 tsp sugar
- 1 fresh chilli chopped (optional
- 1 tbsp sesame seeds toasted
- 1 tsp sesame oil
- 1/2 tsp black pepper
For the soup
- 4 cup chicken shredded, cooked
- 1 onion sliced, small
- 1 carrot sliced
- 1 zucchini sliced
- 8-10 cup chicken broth herb flavored
- 1 tbsp Korean salted shrimps
- 1 tsp salt
Instructions
To make knife cut noodles
- Mix the flour, salt and water and knead for 2-3 minutes. Form the dough into a ball and cover with a towel. Let it rest on the room temperature for 1 hr.
- Dust the cutting board with flour and place the dough on top. Roll out the dough into a thin (1/8") layer as you keep dusting with flour. Roll up the flattened dough a few times. Sprinkle with more flour as you roll so that the noodles don't stick to each other. Slice the dough thinly with a knife. Toss the noodles with more flour and Set aside.
To make chicken and herb broth
- Place the chicken, herb packet, onion leek, garlic in a large heavy pot and pour the water. Cover with lid and bring it to a gentle boil, then reduce the heat to low and simmer for 40-45 minutes.
- Remove the chicken from the pot and set aside to cool. Discard the vegetables and reserve the broth.
To make soy chili topping sauce
- Combine all the ingredients in a bowl and set aside.
To make the soup
- Reheat the broth in a pot until boils. Add the onion, carrot and cook for 1 minutes. Add the salted shrimps, salt and zucchini until the vegetables are tender yet retain its body slightly. Add the chicken and keep the broth warm.
- Meanwhile, in another pot, bring a water to boil. Cook noodles for 3-4 minutes or until they float to the top. Drain the noodles and place them in an individual serving bowl.
- Pour the chicken and vegetable broth over the noodles and top with the soy chili sauce. Serve with cabbage kimchi on the side.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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