Korean Knife Cut Noodle Soup (Kalguksu)
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.
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cup all-purpose flour
- 3/4 cup water (plus more if needed)
- pinch salt
- 1 whole chicken
- 1 pkg Korean herb packet
- 1 onion (cut in half)
- 1 Asian leek (cut into 2-3 pieces)
- 6 cloves garlic
- 10-12 cup water
- 4 tbsp Korean soup soy sauce (gukganjang)
- 2 tbsp Korean chili flakes (gochugaru)
- 1 tbsp minced garlic
- 1 green onion (chopped)
- 1/2 tsp sugar
- 1 fresh chili (chopped (optional))
- 1 tbsp toasted sesame seeds
- 1 tsp sesame oil
- 1/2 tsp pepper
- 4 cup shredded cooked chicken
- 1 small onion (sliced)
- 1 carrot (sliced)
- 1 zucchini (sliced)
- 8-10 cup chicken herb broth
- 1 tbsp Korean salted shrimps
- 1 tsp salt
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Remove the chicken from the pot and set aside to cool. Discard the vegetables and reserve the broth.
- 5
Combine all the ingredients in a bowl and set aside.
- 6
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.
- 7
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.
- 8
Pour the chicken and vegetable broth over the noodles and top with the soy chili sauce. Serve with cabbage kimchi on the side.