It’s officially summer now with 90 degree days, yet I find myself craving a nice hot bowl of dak kalguksu, also known as Korean chicken noodle soup. Noodles swimming in a clean bowl of chicken soup topped with chicken and seasoned with a soy sauce mixture…I’m drooling just thinking about it! The broth itself is incredibly easy to prepare so I took it one step further and made fresh noodles for the first time. The result was everything I wanted and more.
**Helpful tips and common mistakes
Dak Kalguksu is very easy to prepare since the soup is made from chicken broth. Make fresh chicken broth at home instead of buying canned; trust me it’s a huge difference! You can always cook the broth the day before and reheat the next day.
Since a whole chicken is used for the broth, the fat from the skin of the chicken cooks out into the broth. Skim the top, removing as much fat as you can. It’s always easier to skim the fat when the soup is chilled, allowing the fat to harden on the surface.Making the noodles for this soup is completely optional. Asian markets sell kalguksu noodles at reasonable prices and they are still of good quality; however, since I never made the noodles before I wanted to give it a try.
The dough is smooth, elastic and slightly tacky, making it very easy to handle. When rolling out the dough, dust more flour on the counter and on the dough when it starts to stick. You want the dough to be paper thin to avoid having too thick noodles. When folding the dough, make sure to dust flour on the dough before folding to prevent it from sticking. All of this flour on the noodles will later help thicken the soup.
Fresh handmade noodles! Who would have thought it was this easy?Now for the zucchini. The idea behind mixing it with the salt is to remove any moisture from the zucchini. After letting it sit for 30 minutes, you can already see the water that has come out. Saute to bring out the color and soften the zucchini.
Once you have the toppings, noodle, and sauce ready, the soup is almost complete!
Make sure to keep an eye on the noodles since they will cook very quickly. You don’t want to overcook them or they will become gummy.
Dak kalguksu is seasoned at the table rather than in the kitchen. This allows the individual to season according to their palate.
Mmmhmm! My mouth was singing when the soup hit my lips. The broth was perfect, clean, simple and a little thick from the noodles. The noodles themselves were nice and soft; what a difference from store bought noodles! Thank goodness I made extra because I know I’m going to want another serving!
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