Dak Kalguksu (Korean Chicken Knife-Cut Noodle Soup)
Why this recipe works
- Clean, savoury broth: Bone-in chicken, garlic, and spring onion create a clear broth with depth without needing a long cook time.
- Noodles cooked in the broth: Adding the wheat noodles directly to the boiling broth gives the soup body and helps the noodles absorb the chicken flavour.
- Balanced seasoning: Soy sauce adds umami and saltiness, while courgette and fresh spring onion keep the bowl light rather than heavy.
Get the most out of this recipe
Timing notes
- Serve straight away: The noodles continue to soften as they sit, so the soup is best ladled into bowls as soon as they are tender.
- Use the simmering time well: While the chicken cooks, prepare the courgette, spring onions, and garlic so the final assembly is quick.
- Best on the day: The broth keeps well, but the noodle texture is at its best immediately after cooking.
Ingredient notes
- Choose bone-in chicken: Bone-in, skin-on thighs or drumsticks give the broth more body and a fuller chicken flavour than boneless meat.
- About the noodles: Kalguksu is traditionally known for wheat noodles with a soft, slightly chewy texture; cook just until tender to keep them from swelling.
- Finish with toasted sesame oil: Adding toasted sesame oil at the end preserves its nutty aroma, which would fade if boiled in the broth.
Make-ahead tips
- Make the broth ahead: The chicken broth and shredded chicken can be prepared in advance, then reheated before the noodles are cooked.
- Separate the noodles: If storing leftovers, keep noodles and broth apart where possible to prevent the noodles absorbing too much liquid.
- Reheat gently: Warm the broth until piping hot, then add the noodles briefly; a hard boil can make the soup cloudy and the noodles overly soft.
Authenticity notes
- Home-style comfort: This version reflects the simple, comforting character of dak kalguksu: chicken broth, wheat noodles, light vegetables, and a savoury finish.
- Flexible chicken cuts: Chicken thighs and drumsticks both suit this style of soup because they release flavour into the broth while staying tender.
- How to serve it: Serve in deep bowls with the fresh spring onion, sliced garlic, and sesame oil added just before eating.
Equipment you'll need
Ingredients
Instructions
- Put the chicken thighs in a stockpot with the water. Add 4 garlic cloves (lightly crushed) and 3 spring onions (trimmed and halved), then bring to the boil. Skim off any foam, reduce to a gentle simmer, and cook for 30 minutes until the chicken is tender.
- Lift out the chicken and set aside until cool enough to handle. Strain the broth back into the pot, then season with the fine sea salt and black pepper. Keep the broth at a gentle simmer.
- Shred the chicken, discarding skin and bones. Thinly slice the courgette into matchsticks, finely slice the remaining spring onions, and thinly slice the remaining garlic. Add the soy sauce to the simmering broth and taste, adjusting with a little more salt if needed.
- Bring the broth to a steady boil and add the noodles. Cook for 3 to 5 minutes, stirring to separate, until the noodles are tender. Add the courgette for the final 1 to 2 minutes so it stays bright and just tender.
- Divide the shredded chicken between bowls and ladle over the noodles and broth. Top with the sliced spring onions and garlic. Finish each bowl with a drizzle of toasted sesame oil and serve straight away.
Recipe notes
Tips
- For a clearer broth, keep the simmer gentle and skim the surface during the first 10 minutes.
- If serving children or anyone sensitive to raw alliums, briefly dip the sliced garlic in the boiling broth for 10 seconds before topping.
- Reheat leftovers gently; boiling hard can make the noodles swell and turn the broth cloudy.
Substitutions
- Replace chicken thighs with chicken drumsticks for a similarly rich broth.
- Replace stir-fry wheat noodle with egg noodles; cook until just tender, then serve immediately.
- Replace soy sauce with light soy sauce for a slightly lighter, cleaner seasoning.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate. Store broth and noodles separately if possible; reheat the broth in a saucepan until piping hot, then warm the noodles briefly in the broth before serving.
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Recipe overview
- Servings: 3 bowls
- Total time: 1h (25min active)
- Difficulty: Medium
- Cuisine: Korean
-
Allergens:
Gluten Sesame Soybeans Wheat
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