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Homemade Korean Kalguksu with Chicken

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1h 40min

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4 servings

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This hearty Homemade Korean Kalguksu features hand-cut noodles swimming in a rich, aromatic chicken broth. The tender, chewy noodles are the star of this comforting dish, complemented by succulent pieces of chicken and traditional Korean vegetables. A beloved staple in Korean cuisine, this soul-warming soup is perfect for cold days or whenever you crave a nourishing, homemade meal that combines the satisfaction of fresh noodles with the comfort of chicken soup.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the noodle dough

In a large bowl, combine flour and salt. Make a well in the center and add eggs. Gradually add water while mixing.

2
Knead the dough

Turn the dough onto a floured surface. Knead for 10 minutes until smooth and elastic. Form into a ball.

3
Rest the dough

Cover the dough with a damp cloth. Let rest for 30 minutes at room temperature.

4
Prepare the chicken

Rinse chicken thighs under cold water. Pat dry with paper towels. Cut into 1-inch pieces.

5
Prepare the vegetables

Peel and quarter the onion.

6
Prepare the garlic

Peel the garlic cloves. Smash 3 cloves for the broth. Mince the remaining 3 cloves.

7
Prepare the ginger

Peel the ginger. Slice into thick coins.

8
Prepare the green onions

Wash thoroughly. Cut 2 green onions into 2-inch pieces for the broth. Slice the remaining 2 green onions thinly for garnish.

9
Prepare the vegetables for serving

Julienne the zucchini and carrots. Peel and cut the potato into small cubes.

10
Make the broth

In a large pot, combine chicken broth, quartered onion, smashed garlic, ginger slices, green onion pieces, and kelp. Bring to a boil, then reduce heat and simmer for 20 minutes.

11
Cook the chicken

Add the chicken pieces to the broth. Simmer for 15 minutes until chicken is cooked through.

12
Strain the broth

Remove and discard the kelp, onion, garlic, ginger, and green onion pieces. Return the chicken and broth to the pot.

13
Season the broth

Add soy sauce, salt, and black pepper to the broth. Taste and adjust seasoning if needed.

14
Roll out the noodle dough

Dust a work surface generously with flour. Roll the dough out to 1/8-inch thickness.

15
Cut the noodles

Fold the rolled dough several times, dusting with flour between folds. Cut into 1/4-inch wide strips with a sharp knife. Shake off excess flour and separate the noodles.

16
Cook the vegetables

Heat vegetable oil in a separate pan. Sauté minced garlic until fragrant. Add potato cubes and cook for 3 minutes. Add julienned carrots and zucchini. Cook for 2 more minutes.

17
Cook the noodles

Bring the broth back to a boil. Add the fresh noodles. Cook for 3-4 minutes until the noodles float and are tender but still chewy.

18
Add the vegetables

Add the sautéed vegetables to the pot. Simmer for 2 more minutes.

19
Finish the dish

Stir in sesame oil. Remove from heat.

20
Serve

Ladle the soup, noodles, chicken, and vegetables into bowls. Garnish with sliced green onions. Serve hot.

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