Hey there, soup lovers!
If you’re craving something warm and comforting, you’re in for a treat today!
I’m thrilled to share my recipe for Korean chicken noodle soup.
It’s packed with flavor, and it’s just what you need on a chilly day.
Plus, it’s easy to whip up, so you can enjoy a bowl in no time!
Let’s dive into this deliciousness!
Suggestions for Ingredient Substitution
Chicken breast can be replaced with firm tofu or seitan for a vegetarian option. These alternatives provide protein and can absorb the soup’s flavors well. Adjust cooking time as tofu and seitan require less cooking than chicken. All-purpose flour can be substituted with rice flour or a gluten-free flour blend for those with gluten sensitivities. This change may slightly alter the texture of the noodles, so adjust water content as needed. Grape seed oil can be replaced with any neutral-flavored oil like canola or vegetable oil. These oils have similar cooking properties and won’t significantly change the dish’s flavor profile. When using alternative oils, maintain the same quantity as specified in the original recipe.
| Preparation Time | 30-45 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 90-120 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2900
- Protein: 150-160 g
- Fat: 90-100 g
- Carbohydrates: 320-350 g
Ingredients
- 16 cups water
- 1 pound chicken breast
- 16 cloves garlic
- 1 medium onion
- 3 1/2 cups all-purpose flour
- 1/2 cup starch
- 1 teaspoon salt
- 2 tablespoons cooking oil (grape seed oil)
- 1 1/4 cups water (1 cup + 1/4 cup)
- 1 1/2 cups zucchini (cut into matchsticks)
- 1/4 teaspoon salt (for zucchini)
- 1-2 tablespoons hot pepper flakes
- 2 teaspoons sesame oil (for seasoning)
- 1 tablespoon salt (for seasoning)
- 2 teaspoons fish sauce
- 1 teaspoon salt (for seasoning)
- 2 teaspoons sesame oil (for seasoning)
- 1/4 teaspoon ground black pepper
Step 1: Cook the Chicken and Prepare the Broth
In a large pot, combine 16 cups (4 quarts) of water, 1 pound of chicken breast, 16 cloves of garlic, and 1 medium onion.
Bring the mixture to a boil over high heat, then reduce to a simmer and cook for one hour.
This creates a flavorful base for your soup.
Step 2: Make the Noodle Dough
In a mixing bowl, combine 3.5 cups of all-purpose flour, 0.5 cup of starch, and 1 teaspoon of salt.
Add 2 tablespoons of grape seed oil and 1.25 cups of water.
Mix the ingredients with a wooden spoon until they come together in a big lump.
Then, knead the dough with your hands for about one minute until well combined.
Allow the dough to rest.
Step 3: Prepare the Vegetables and Ingredients
Cut about 1.5 cups of zucchini into matchstick-sized pieces.
Sprinkle them with a quarter teaspoon of salt and mix.
Chop some green onions for garnish.
Set all prepared vegetables aside.
Step 4: Finish the Broth and Dough
After the chicken has cooked for one hour, remove it from the pot.
Discard the onion and strain the garlic, setting it aside.
Add 1 tablespoon of salt and 2 teaspoons of fish sauce to the broth.
Mash the cooked garlic and return it to the pot along with 1 teaspoon of salt, 2 teaspoons of sesame oil, and a quarter teaspoon of ground black pepper.
Mix well and reheat the broth while you prepare the noodles.
Knead the rested noodle dough for about two more minutes until smooth.
Step 5: Cook the Noodles
Divide the dough in half and roll each portion out on a floured surface to your desired thickness.
Cut the dough into long, thin strips to form noodles.
In a pot of boiling water, cook the noodles for about 3 to 5 minutes until they float to the surface, signaling they are done.
Step 6: Assemble and Serve
Serve the cooked noodles in bowls.
Ladle the hot broth over the noodles and top with pieces of chicken, the sautéed zucchini, and chopped green onions.
For a spicy version, mix 1 to 2 tablespoons of hot pepper flakes with 2 teaspoons of sesame oil and serve as a side condiment.
Enjoy your homemade dak-kalguksu!
