It’s getting cold outside, so there would be nothing better than having chicken noodle soup. However, making a chicken noodle soup takes time and love, and that’s not what we want, right? For those of you, I brought this 20-minute Dak Kalguksu (Korean Chicken Noodle Soup) recipe.
Don’t worry about it. Just because we’re cooking fast, it doesn’t mean we’re compromising on flavor. Since it’s crazy delicious but so quick and easy, once you try it, you will find yourself making this dish all winter long or any time of the year.
Dak Kalguksu (2 servings)
Ingredients:
- 1/2 yellow onion
- 4 green onions, divided
- 4 cloves garlic, divided
- 1/2 Yukon Gold potato
- 1/8 carrot, about 0.7 oz (20g) in total
- 2 shiitake mushrooms
- 1 spicy green chili (optional)
- 1 mild red chili chili (optional)
- 1/2 tbsp neutral-tasting oil
- 0.8 lb (350g) boneless, skin-on chicken thighs
- 7 cups (1,680ml) water, divided
- 1.5 tbsp chicken bouillon powder
- 1 tbsp fish sauce
- 2 cups fresh kalguksu noodles (or udon, somen, ramen noodles, etc.)
Seasoning Sauce (optional):
- 3 tbsp soy sauce
- 1/2 tbsp mirin (optional)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tsp toasted sesame oil
- Black pepper, to taste
Instructions:
PREP VEGETABLES
1. Thinly slice the onion and green onions. Finely chop the garlic cloves.
2. Cut the potato and carrot into matchsticks. Thinly slice the mushrooms.
3. Finely chop the green chili (if using). Thinly slice the red chili (if using).
MAKE SEASONING SAUCE
1. To a small container, add the vegetables that we prepared earlier: 1 green onion, 1 garlic, 1 green chili (if using), and 1/2 red chili (if using).
2. Add the soy sauce, mirin (if using), Korean chili pepper flakes, sesame oil, and black pepper to taste. Mix well.
NOTES:
- Besides this chicken noodle soup, you can also enjoy it with some rice and dried seaweed.
- You can also enjoy this chicken noodle soup without the seasoning sauce. In that case, add more salt to taste.
MAKE DAK KALGUKSU
1. In a wok (or pot), heat the oil over medium-high heat. Once it gets nice and hot, place the chicken skin-side down. Cook for 4 minutes or until the chicken is nicely browned on the bottom.
2. Flip the chicken pieces. Add the sliced onion and saute for 4 to 5 minutes. While they’re cooking, cut the chicken into bite-sized pieces with your tongs and scissors.
3. Once the chicken and onion are beautifully cooked, add 4 cups (960ml) of water. Bring it to a boil.
4. Once it starts to boil, add in the potato, carrot, mushrooms, chicken bouillon powder, and fish sauce. (If you’re not a big fan of the strong aroma of raw garlic and green onions, you can add them now.) Boil for 3 more minutes.
5. Add the remaining 3 cups (720ml) of water. Bring it to a boil. (It may seem like a lot of water, but knife-cut noodles absorb a lot of the broth, so it should be alright.)
6. When the broth starts boiling again, rinse the noodles and immediately add them to the broth. Cook for 5 to 6 minutes or follow the package instructions. (If you’re using the dried noodles, cook them separately and add them to the broth.)
7. Once the noodles are cooked, turn the heat off. Add in the rest of the sliced green onions and chopped garlic. Give it a good mix.
8. To serve, divide the noodles into bowls. Add a good amount of the broth. Add some black pepper and seasoning sauce (or salt) to taste to each bowl. Enjoy it with kimchi on the side.
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YOU MAY ALSO LIKE:
- Jang Kalguksu (Gochujang Noodle Soup)
- Doenjang Jjigae (Korean Soybean Paste Stew)
- Sundubu Jjigae (Soft Tofu Stew)
Korean Chicken Noodle Soup
(Dak Kalguksu), 2 servings
Ingredients
1/2 yellow onion
4 green onions, divided
4 cloves garlic, divided
1/2 Yukon Gold potato
1/8 carrot, about 0.7 oz (20g) in total
2 shiitake mushrooms
1 spicy green chili (optional)
1 mild red chili chili (optional)
1/2 tbsp neutral-tasting oil
0.8 lb (350g) boneless, skin-on chicken thighs
7 cups (1,680ml) water, divided
1.5 tbsp chicken bouillon powder
1 tbsp fish sauce
2 cups fresh kalguksu noodles (or udon, somen, ramen noodles, etc.)
- Seasoning Sauce (optional):
3 tbsp soy sauce
1/2 tbsp mirin (optional)
1 tsp toasted sesame oil
Black pepper, to taste
Directions
- Prep Vegetables
- Thinly slice the onion and green onions. Finely chop the garlic cloves. Cut the potato and carrot into matchsticks. Thinly slice the mushrooms. Finely chop the green chili (if using). Thinly slice the red chili (if using).
- Make Seasoning Sauce
- To a small container, add the vegetables that we prepared earlier: 1 green onion, 1 garlic, 1 green chili (if using), and 1/2 red chili (if using).
- Add the soy sauce, mirin (if using), Korean chili pepper flakes, sesame oil, and black pepper to taste. Mix well.
- Make Chicken Noodle Soup
- In a wok (or pot), heat the oil over medium-high heat. Once it gets nice and hot, place the chicken skin-side down. Cook for 4 minutes or until the chicken is nicely browned on the bottom.
- Flip the chicken pieces. Add the sliced onion and saute for 4 to 5 minutes. While they’re cooking, cut the chicken into bite-sized pieces with your tongs and scissors.
- Once the chicken and onion are beautifully cooked, add 4 cups (960ml) of water. Bring it to a boil.
- Once it starts to boil, add in the potato, carrot, mushrooms, chicken bouillon powder, and fish sauce. (If you’re not a big fan of the strong aroma of raw garlic and green onions, you can add them now.) Boil for 3 more minutes.
- Add the remaining 3 cups (720ml) of water. Bring it to a boil. (It may seem like a lot of water, but knife-cut noodles absorb a lot of the broth, so it should be alright.)
- When the broth starts boiling again, rinse the noodles and immediately add them to the broth. Cook for 5 to 6 minutes or follow the package instructions. (If you’re using the dried noodles, cook them separately and add them to the broth.)
- Once the noodles are cooked, turn the heat off. Add in the rest of the sliced green onions and chopped garlic. Give it a good mix.
- To serve, divide the noodles into bowls. Add a good amount of the broth. Add some black pepper and seasoning sauce (or salt) to taste to each bowl. Enjoy it with kimchi on the side.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml