The BEST Korean Chicken Noodle Soup Dak Kalguksu

By Seonkyoung Longest · 60 min

Ingredients

Instructions

1. Put the chicken stock, ginger, green onions and the chicken bones into a large pot. Cover, bring to a boil over high heat, then keep it at a hard boil for 30 minutes.
2. Meanwhile, lightly season the skin-on chicken meat with salt and pepper. Pan-fry it in a dry pan for about 3 to 4 minutes per side, until fully cooked and the skin is golden brown and crispy. Set aside and keep warm.
3. Remove all solids from the soup and add 3 cups of water. Bring back to a boil.
4. Add the garlic, onion and potato. Season the soup with fish sauce, soy sauce or both, plus salt to taste.
5. Shake excess flour or starch off the fresh noodles well and add them to the soup. Cook for the time given on the package, stirring often.
6. Transfer to a serving bowl. Slice the crispy chicken into bite-sized pieces and place on top of the noodle soup. Garnish with chopped green onions and black pepper.

Summarized from Seonkyoung Longest's video. Watch it for the details.

More recipes with

GarlicOnionGingerScallionPotatoChicken thigh