Ingredients
- 1 small whole chicken2.5 to 3 pound s, or bone-in piece s
- 1/2 medium onion
- 8 plump garlic clove s
- 3 to 4 thinly slice d ginger piece s
- 2 white parts of scallions
- 1 3-inchsquare dried kelp - optional
- 1 tablespoon soup soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- saltabout 1/2 teaspoon and pepper to taste
- 1/4 medium onionthinly slice d
- 1 medium zucchini, juliennedjulienned carrot or slice d potato is also great.
- 2 scallionsfinely chopped
- 1 package (4 servings) fresh or dried kalguksu noodles or see below for homemade noodles
- 3 tablespoon ssoy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Korean red pepper flakesgochugaru
- 1 teaspoon sesame seeds
- 1 teaspoon minced garlic
- 2-3 scallionsfinely chopped
- 3 cup sall-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon cooking oil - optional
- 1 cup water (start with 3/4 and gradually more, a tablespoon at a time until needed)
Instructions
- If making homemade noodles, see the instructions below and make the dough ahead of time. You can roll it out and cut while boiling the chicken.
- Place the cleaned chicken in a stockpot large enough to hold the chicken and 12 cups of water. Add the onion, garlic, ginger, scallions, and 12 cups water. Bring it to a boil over medium high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 minutes. Adjust cooking time for cut pieces of chicken.
- Sprinkle the julienned zucchini with salt for about 15 minutes and then squeeze out the water.
- Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender. Turn the heat off and carefully remove the chicken.
- Strain the broth and remove the excess fat. You can spoon off or use a fat separator.
- When the chicken is cool enough to handle, remove the meat off the bones. Shred the meat into small bite size pieces. Add the garlic, salt and pepper to the chicken. Combine well.
- Return the broth back to the pot. Add the soup soy sauce, onion slices, and optional dried kelp. Bring it to a boil and boil for a few minutes. Remove the kelp. Add salt and pepper to taste.
- Meanwhile, in another pot, boil water to parboil the noodles. Or the soup will get too thick. Add the noodles, and stir. Cook halfway through.
- Remove the noodles with a strainer and add to the pot with boiling broth. (This is a good time to add potato slices if using.) Continue to boil until the noodles are cooked through. Add the zucchini (and julienned carrot if using) with 2 to 3 minutes remaining.
- To serve, ladle the noodles and soup in a serving bowl, top with the chicken pieces and chopped scallion.
