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Homemade Korean Kalguksu with Chicken
1h 40min
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
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Eggs
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Ingredients
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Steps
Read instructions and get ready to cook
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.
Knead the dough
Turn the dough onto a floured surface. Knead for 10 minutes until smooth and elastic. Form into a ball.
Rest the dough
Cover the dough with a damp cloth. Let rest for 30 minutes at room temperature.
Prepare the chicken
Rinse chicken thighs under cold water. Pat dry with paper towels. Cut into 1-inch pieces.
Prepare the vegetables
Peel and quarter the onion.
Prepare the garlic
Peel the garlic cloves. Smash 3 cloves for the broth. Mince the remaining 3 cloves.
Prepare the ginger
Peel the ginger. Slice into thick coins.
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.
Prepare the vegetables for serving
Julienne the zucchini and carrots. Peel and cut the potato into small cubes.
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.
Cook the chicken
Add the chicken pieces to the broth. Simmer for 15 minutes until chicken is cooked through.
Strain the broth
Remove and discard the kelp, onion, garlic, ginger, and green onion pieces. Return the chicken and broth to the pot.
Season the broth
Add soy sauce, salt, and black pepper to the broth. Taste and adjust seasoning if needed.
Roll out the noodle dough
Dust a work surface generously with flour. Roll the dough out to 1/8-inch thickness.
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.
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.
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.
Add the vegetables
Add the sautéed vegetables to the pot. Simmer for 2 more minutes.
Finish the dish
Stir in sesame oil. Remove from heat.
Serve
Ladle the soup, noodles, chicken, and vegetables into bowls. Garnish with sliced green onions. Serve hot.
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