Korean Chicken Knife-Cut Noodle Soup
Bring 500 g chicken thighs, the onion, and the green onion to a boil in 2 L water, skim the foam, and simmer on low heat for 25 minutes. Shred the chicken, strain and season the broth, then shake the excess flour from 600 g kalguksu noodles and cook them in the boiling broth for 6 to 7 minutes, stirring down to the bottom so they do not stick. When the noodles are tender and the broth looks slightly thickened, return the chicken and simmer 2 more minutes.
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The knife-cut noodles go straight into the chicken stock instead of a separate pot, and the starch they shed turns the broth slightly thick and silky while the noodles soak up the chicken flavor.
Read more
That single-pot cooking is what separates kalguksu from a plain chicken noodle soup. Right after the noodles drop in, a stir along the bottom frees any that stick; after that, gentle stirring keeps them from breaking. Thigh meat, rather than breast, stays tender even after the shredded chicken returns for a final simmer. Black pepper is the main seasoning accent, sharpening the savory stock in a bowl built for cold days.
Ingredients
Instructions
- 1
Rinse 500 g chicken thighs briefly under cold water and cut 1 onion and 1 green onion into large pieces.
Slice a small portion of the green onion thinly for garnish, keeping the rest for the broth.
- 2
Put the chicken, onion, green onion, and 2 L water in a pot and bring it to a boil over high heat.
Once it boils, skim off foam, reduce to low heat, and simmer for 25 minutes.
- 3
Remove the chicken and let it cool just until it can be handled, then shred it along the grain.
Strain the broth back into the pot, pressing the onion and green onion lightly to capture their flavor.
- 4
Add 1 tbsp minced garlic, 2 tbsp soup soy sauce, 1 tsp salt, and 0.5 tsp black pepper to the broth.
Bring it back to a simmer over medium heat and taste before adding the noodles.
- 5
Shake excess flour from 600 g kalguksu noodles and scatter them into the boiling broth.
Cook for 6 to 7 minutes, stirring down to the bottom often so the noodles do not clump or stick.
- 6
When the noodles are tender and the broth looks slightly thickened, return the shredded chicken and simmer for 2 more minutes.
Ladle into bowls, top with the reserved green onion, and serve very hot.
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