Korean Chicken Noodle Soup (Dak Kalguksu)

Chicken noodle soups are universal. And although I haven’t tried them all (yet), this Korean chicken noodle soup, aka dak kalguksu, is my hands down favorite.

It’s hearty. It’s nourishing. And for something so delicious, it comes together quick. It’s a 30-minute process that lets you prep everything while the chicken…just cooks.

The result is juicy chicken, the rich nourishment of subtly flavored broth, and chewy noodles complemented by the crunch of veggies. Yum.

What is Dak Kalguksu?

Dak kalguksu is one of many hearty, nourishing chicken dishes that Koreans like to eat – steaming hot and sweating – to fight the heat of summer.

But for me, dak kalguksu is the quick-and-easy chicken noodle soup that gets me through the cold winters. Maybe it’ll become that for you, too.

As for what it is, here’s the literal translation:

• Dak: Chicken
• Kal: Knife
• Guksu: Noodles

It’s chicken soup with knife noodles, which are knife-cut wheat flour noodles. They can be handmade or store-bought fresh, frozen or dried. Traditionally, they’re consumed soup-style, although they’re delicious when stir-fried as well.

These noodles are one of my favorite kinds to use in soup because they’re starchier than rice noodles and results in a milkier, thicker broth that is so satisfying to slurp up with the noodles.

In Korea, kalguksu is usually ordered per number of people and it comes in a giant sharing bowl. It’s a communal dining experience and that’s how I like to serve it as well.

If you’d like to do the same – get a big bowl ready. There’s lot of broth, huge chicken legs, and plenty of veggies and noodles. You’ll need a big bowl. Trust me.

Dak Kalguksu Ingredients

There’s nothing like a big, steaming bowl of dak kulguksu to warm you from the inside out. But here’s the thing: there are as many Korean chicken noodle soup recipes as there are people slurping them up.

This one is my favorite version. It’s adapted from Paju Dak Guksu, which is a franchise of restaurants in Korea that does dak kalguksu, Paju-style.

Paju is a region northwest of Seoul and this style of dak kalguksu is, IMHO, the best. Its star ingredient is the long-simmered broth and a juicy chicken quarter. The fire-cooked mung bean sprouts complete the dish.

Here’s what you’ll need to make it:

Chicken Broth or Stock

Homemade or store-bought, doesn’t matter too much as long as it’s unseasoned. I always use homemade chicken stock because it is so easy to make and has a subtler flavor than, say, chicken stock pots.

The restaurant says they brew their chicken stock for 48 hours. I can’t do this – the maximum I’ve done is 3 hours. And it’s more than enough.

Chicken

Bone-in, skin-off chicken legs (aka chicken quarters) are the best to use for this recipe as they add more flavor to the broth. But you can definitely substitute for chicken breast or thigh as well.

Kalguksu

When it comes to kalguksu noodles, you’ve got options. You can make your own. Or you can buy them. I almost always choose to buy them because convenience. Plus, the store-bought are pretty darn delicious, especially compared to my paltry noodle-making skills.

The dried kalguksu noodles (shown left) will definitely do in a pinch. They’re chewy and enjoyable.

But if you can, go for the frozen or fresh ones (shown right), preferably ones that claim to be potato kalguksu. These have a tiny bit of potato starch added to the noodles. The result is a chewier, firmer texture that’s closer to the authentic kalguksu you’ll find served in restaurants.

They also come coated in flour, which reduces them sticking to each other in the cooking process. Oh, and in case you have kalguksu leftovers – I’ve got a good recipe for that below – the fresh/frozen ones stay chewy longer.

Alternatives for kalguksu? If you can’t find kalguksu, substitute with another thick, starchy noodle. The closest substitute is Dao Xiao Mian, which are Chinese knife-cut noodles. Udon noodles also work.

Vegetables

The original recipe for this dak kalguksu has wok-fried cabbage and mung bean sprouts plus some matchstick carrots and zucchini cooked in the broth.

But you don’t have to adhere to this. I always add the bean sprouts because their crunchiness really complements the chewiness of the noodles. But the cabbage is optional for us. Carrots and courgettes go in, because we always have them on hand.

But if you wanted to replace them (or add to them) with onions, mushrooms, green beans, spinach, and so on – you’re the boss.

Seasoning

The star in this dak kalguksu recipe is the flavor of chicken. It’s augmented by bay leaves, guk ganjang (Korean soup soy sauce), fish sauce, garlic, and salt and pepper.

That’s it. It’s a simple, subtle soup where a little goes a long way.

Note: If you don’t have guk ganjang, you can substitute with soy sauce. But use a smaller amount – like 1/4 tablespoon and make up for the rest with salt.

How to Make Korean Chicken Noodle Soup

Cook the Chicken

Pour the chicken stock into a large pot. Add the chicken legs and bay leaves and bring it to a boil.

Reduce the heat and let it simmer and cook for 25 to 35 minutes until the chicken is cooked through. How long it will take depends on the size of the chicken. The best way to know for sure is when the internal temperature of the chicken reads 165°F (75°C).

While this does its thing, you can prepare the rest of the ingredients.

Prep the Rest

Carrots and zucchini: Peel and cut into matchsticks. Set aside.

Green onions: If you want to garnish with green onions, slice them into thin slices and set aside.

Bean sprouts: Heat a wok over medium-high heat. Add a tbsp of sesame oil. Add the bean sprouts and a pinch of salt and turn heat to high. Stir fry on a hot wok for 2 minutes.

Kalguksu noodles: Boil water in a large pot and add the kalguksu noodles. When they are al dente, drain them immediately and rinse under cold water.

Dried kalguksu noodles say you should boil them for 7 – 8 minutes before draining and running them under cold water. Don’t do that. Cook for just 4 to 5 minutes until they’re al dente.

Ditto for fresh/defrosted kalguksu noodles. These say you need to boil them for 5 minutes before draining and running them under cold water. I’ve found that 3 minutes is perfect.

Set aside while draining.

Season the Broth

The prep should have taken you about 20 – 25 minutes, which means the chicken has cooked long enough for it to be safe to taste test the broth.

Add about 1/2 to 3/4 tablespoons of guk ganjang, a 1/2 tablespoon of fish sauce, and 1.5 tablespoons of minced garlic. Add salt and pepper to taste.

Toss in the carrots and courgette and let it all cook for an additional 5 minutes.

ASsemble and SErve

Place the noodles in a big bowl. Add the chicken. Then the bean sprouts. And then the broth and veggies.

Garnish with scallions and peppers, if you wish. Serve with as many sauces as you’d like. I always go with a simple dipping bowl of salt and pepper, Sriracha sauce, and another hot sauce.

Got Dak Kalguksu Leftovers?

This Korean chicken noodle soup recipe is for 4 people. So we almost always have leftovers. And that’s great because it’s just as good to eat the next day. Just remember to place the broth separately to everything else. The kalgusku noodles, chicken, and veggies can be stored in the same airtight container.

You can keep these in the fridge for up to 3 to 4 days.

Don’t have enough broth over for a leftover chicken noodle soup? That’s okay. You can stir-fry the kalguksu noodles – they’re delicious that way.

Here’s my easy stir-fried leftover dak kalguksu recipe. You’ll just need to make a sauce:

• 1.5 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tbsp minced ginger
• 1 tbsp garlic
• 1 tbsp sesame oil (at end)

Mix it all together – minus the sesame oil. Taste and adjust as necessary. Keep in mind that the sharp kick of garlic and ginger will mellow as you cook and the sweet taste of sugar will come through more as it dissolves into the sauce.

You can combine everything – minus the broth – in a wok. Or, you can do what I do and sup it up with some extra veggies. I’m adding half an onion, 1 green onion for garnish, and a lot of leftover bean sprouts (about 2 cups).

Here’s the process:

Heat oil in a wok and add the onions. Sauté for 2 minutes. Add the beansprouts and sauté for another a minute.

Add all the dak kalguksu leftovers – noodles, chicken, cooked veggies – and then add the sauce. Mix well.

Turn the heat off, drizzle in sesame oil, garnish with green onions and sesame seeds. Enjoy!