How To Make Kalguksu (Korean Hand-Cut Noodle Soup)
Kalguksu or Korean hand-cut noodle soup is a comforting and soul-filling dish. Learn how to make kalguksu
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Kalguksu was one of the noodle soups my family and I ate often. Since my mom worked, she used the pre-packaged version. It tasted delicious and was ready in a short amount of time.
Although now, I have it as a semi-homemade version. Use healthier ingredients that still cuts down the cooking time of the traditional recipe. It can take more than an hour!
What’s the shortcut?
Chicken stock, pre-made hand-cut noodles, and store-prepared rotisserie chicken.
I buy a fully cooked chicken from the grocery store and shred the meat. This beats having to boil a raw chicken for an hour, wait for it to cool, and then shred it. Keep reading for the full recipe
Recipe
Ingredients
- 2 cups chicken broth
- 1 1/2 cup water
- 1/4 cup dried shrimps
- Handful of dried kelp or Dashima
- 1 onion
- 5 cloves of garlic or 3 tbsp minced garlic
- 1 cup shredded chicken, cooked
- Half of a zucchini
- 3 green onions (green part)
- 3 green onions (the stems)
- 1 tbsp soup sauce
- 1 serving of pre-made hand-cut Korean noodles
What are Kalguksu Noodles Made Of?
Mainly comprised of wheat flour and egg. It is a rather simple recipe to make. Although personally, I don’t like making dough. That’s why I buy it pre-made at Korean or Asian grocery stores.
The word “hand-cut” noodles come from the dough cut with a knife… by hand, versus being spun.
When to Eat It
Traditionally, it’s enjoyed during the summer. Although you can eat it whenever you’d like! I personally love it during the cold season because the soup is hot!
Try the Kalguksu recipe
How to Make Kalguksu (Korean Hand-Cut Noodle Soup)
Ingredients
- 2 cups Chicken broth
- 1 1/2 cup water
- 1/4 cup dried shrimps
- handful of dried kelp or dashima
- 1 onion, cut into fours
- 3 green onion stems
- 3 green onions, green part
- 1 cup shredded chicken
- 1/2 zucchini, chopped
- 1 tbsp soy sauce season to taste
- 1 serving pre-made handcut noodles
- 5 cloves of garlic can use 3 tbsp of minced garlic
- 1 tsp salt
- black pepper
- 2 tsp sesame seed oil
Instructions
- Chop the zucchini's into matchstick shape and salt them1/2 zucchini, chopped
- In a pot, combine chicken broth, water, garlic cloves or minced, onions, dried shrimps, dried kelp, and ends of green onions2 cups Chicken broth, 1 1/2 cup water, 1/4 cup dried shrimps, handful of dried kelp or dashima, 1 onion, cut into fours, 3 green onion stems
- Boil for 30 minutes
- Gently pat the zucchini with paper towel
- On a pan, add cooking oil and sautee zuchinni until semi-soft. Place it aside.
- In a small bowl, combine garlic (use the garlic from the broth or mince garlic separately), salt, black pepper, diced green onions, and sesame seed oil5 cloves of garlic, 1 tsp salt, black pepper, 2 tsp sesame seed oil, 3 green onions, green part
- Mix the chicken into the sauce and set aside1 cup shredded chicken
- In the boiling pot, strain out the ingredients
- Season the broth with soy sauce1 tbsp soy sauce
- Add the noodle and cook for 2-3 mintues1 serving pre-made handcut noodles
- Pour the noodle soup into a bowl and top it off with the sauteed zucchini and seasoned chicken
