Spicy Korean Chicken Noodle Soup (Dakgaejang Kalguksu)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4.2 oz (120g) green onions, plus more for garnish
- 7 oz (200g) Korean radish (or daikon radish)
- 3 shiitake mushrooms (or oyster, king oyster, white button mushroom, etc.)
- 1 green chili (optional)
- 2 boneless, skin-on chicken thighs u0026 1 chicken breast, about 10.6 oz (300g) in total
- 1 tbsp neutral-tasting oil
- 5 cups (1,200ml) water
- 4.2 oz (120g) mung bean sprouts
- Kosher salt, to taste (or Korean beef stock powder) (optional)
- 2 cups (300g) fresh kalguksu noodles (Korean knife-cut noodles) (or udon, somen, ramen noodles, etc.)
- 3 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1.5 tbsp chicken bouillon powder
- 1 tbsp minced garlic
- 1 tbsp toasted sesame oil
- 1/4 tsp black pepper
Instructions
- 1
Cut the green onions in half lengthwise and cut them into long strips. (Thinly slice some for garnish.) Julienne the radish. Thinly slice the mushrooms and green chili (if using).
- 2
Cut the chicken into bite-sized pieces.
- 3
In a small container, mix together the Korean chili pepper flakes, soy sauce, fish sauce, chicken bouillon powder, minced garlic, sesame oil, and black pepper.
- 4
In a wok (or pot), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the chicken and cook for 3 to 4 minutes.
- 5
Once the chicken gets a little bit of color and most of the fat has rendered out, add the radish and green onions. Saute for 2 minutes or until they’re starting to soften. Reduce the heat to medium-low (or low) and add the seasoning paste. Stir to combine. Cook for 2 more minutes or until you get a beautiful chili oil.
- 6
Add 5 cups (1,200 ml) of water. Bring it to a boil. Once it comes to a boil, add the mung bean sprouts, mushrooms, and chili pepper (if using). Let it continue to boil over medium-high, for 7 minutes. Taste and add a little bit of salt (or Korean beef stock powder) if it's needed.
- 7
In the meantime, cook your noodles according to the package instructions. (If you’re using fresh kalguksu noodles (Korean knife-cut noodles), give them a quick rinse and then, immediately add them to the boiling water.)
- 8
Divide the drained noodles into bowls. Top with some broth. Optionally, garnish with extra shredded chicken, green onions, and chili peppers. Enjoy~!