This Is Not Your Halmoni's Chicken Noodle Soup!
Kalguksu, literally meaning "knife noodles" in Korean, features freshly cut noodles cooked in the perfect chicken broth. Packed with tons of umami, but with a few eye-opening twists: garlicky gingery chicken, crispy gribenes (pure chicken flavor!), and bursts of fresh cilantro & lime, this chicken noodle soup will definitely cure any winter blues.
Serves 2
Ingredients
Chicken Broth
4 chicken quarters (legs & thighs, skin on)
8 cups water
10 anchovies (head & guts removed)
10-inch piece dasima / combo (dried kelp)
1 onion, sliced in half (you can leave skins on)
10 garlic cloves, smashed (you can leave skins on)
3-inch piece ginger, cut in quarters (you can leave skin on)
Noodles
2 cups flour (226 grams)
1/2 cup water (118 grams)
1 tsp salt
Soup
4 cloves garlic
1-inch ginger
1 tsp salt
1 tsp pepper
1 tsp sesame oil
1/2 zucchini (I like young / Mexican grey squash), julienned into matchsticks
1/2 russet potato, julienned into matchsticks
Handful of cilantro, chopped
2 scallions, chopped
1 lime, halved
Directions
Make the gribenes (fried chicken skins)
Remove skins from chicken quarters, and spread in a cold pan. Cook over low heat, flipping often, to render schmaltz (chicken fat). Once skins are crispy, remove and chop into gribenes. Reserve gribenes for soup, and schmaltz for later use.
Make the noodle dough
Mix flour, water, and salt in a bowl. Start mixing with a wooden spoon to combine, then move to hands once it comes together. Knead until dough is smooth, about 3-5 minutes. Store in plastic bag and let rest for at least 30 minutes. You can make in advance and store in fridge until ready.
Make the broth
Salt & pepper chicken on both sides. Add 2 tbsp of schmaltz to a stock pot, and sear chicken for a couple minutes on all sides. Add water and rest of broth ingredients. Bring to a boil, reduce to a simmer, and cook for 30 minutes, up to an hour.
Remove the chicken when it is done (30 minutes) and let cool enough to handle. Shred the meat – you can return the bones to the broth and cook for longer if desired. Mash garlic, ginger, salt, and pepper in a mortar & pestle (or just with a fork in a bowl). Mix with chicken and 1 tsp sesame oil.
Make noodles
Flour your surface, and knead the dough to warm it up. Roll out to about 1/8 inch thickness. Flour the dough generously, fold in half and then in half again loosely. Use a sharp knife to cut noodles, making sure to separate each strand. Toss noodles to loosen and separate.
Final steps! Remove all stock ingredients from the broth. Season with 1 tbsp salt and 1 tbsp soy sauce. Taste & adjust as needed. Add zucchini and potato and cook for 3 minutes.
Bring water to boil in a separate pot. Cook noodles for 3 minutes. Drain and dunk the noodles in the broth for about 10 seconds. Divide noodles between 2 bowls. Ladle in broth, making sure to grab the cooked zucchini and potato, then top with cilantro, scallions, seasoned chicken, and gribenes. Serve with lime halves.