Hello my foodie friends! Here I am again with another Korean comforting soup. Who doesn’t like a good chicken noodle soup during the cold months? Ideal both for lunch and supper, and of course, it makes a great left over if you want to cook some extra to take to work or freeze.
Dak means chicken and kalguksu stands for knife-cut noodles. Making Dak-kalguksu from scratch is quite time-consuming and being this a simplified version I used bought fresh noodles. As part of this simpler approach, I also choose to incorporate the seasoning, which is usually served separately, to the stock directly. However, I did make the stock, but for an even easier version you could use bought or pre-prepared chicken stock and chicken roast left overs. Generally the vegetables used to cook the stock are discarded afterwards, but I like to cut them and include them in the soup.
- 2-3 servings of fresh noodles (ca. 200-250 g)
- 1 chicken breast
- 4 whole garlic cloves, peeled
- 1 onion
- 1 leek stalk
- 1 carrot
- 5 peppercorns
- 1 litre water
- salt to taste
- a dash of sesame oil
- soy sauce to taste
- fish sauce to taste
- 1 tsp. chilli flakes (or adjust to your spiciness taste)
- garlic cloves from the stock, mashed
- 1 courgette (zucchini), grated
- salt to taste
- a dash of olive oil
- green onion, chopped
- Put all the stock ingredients in a high-sided pot and cover with water.
- Bring to a boil and simmer at least 1 hour.
- In the meantime, salt the courgette strips and let them rest for 20-30 minutes, afterwards squeeze the water off them.
- In a frying pan, heat the olive oil and sauté the courgette. Reserve.
- Once ready, separate all the solids from the stock using a skimmer: shred the chicken, cut the veggies (if using), mash the garlic cloves for the seasoning and discard peppercorns.
- Bring the stock to a boil and cook the noodles on it.
- Add seasoning to the stock and stir in the chicken and veggies. Mix to combine.
- Serve, assemble with courgette strips and green onion on top.
- Dig in and enjoy!