Kalguksu – Homemade Korean Noodle Soup

Ingredients

• 800 g Chicken thighs (boneless and skinless after cooking)
• 3 L Water (for the broth)
• 300 g Wheat flour (for noodle dough)
• 50 g Potato starch (makes noodles more tender)
• 1 c. à café Salt
• 15 ml Vegetable oil (for the dough)
• 1 piece Zucchini (cut into matchsticks)
• 2 stems Chives (thinly sliced)
• 6 cloves Garlic cloves (peeled)
• 1 piece Onion (cut into quarters)
• 30 ml Soy sauce (tamari or light soy)
• 15 ml Fish sauce
• 0.5 c. à café Black pepper (freshly ground)
• 2 drops Sesame oil (for finishing)
• 1 sheet Nori sheets (cut into thin strips (optional))

Instructions

1. Prepare the noodle dough

   In a bowl, mix the flour, potato starch and salt. Add water and oil, then knead for 5 minutes until a smooth dough forms.

   Time: PT5M

2. Let the dough rest

   Form a ball, cover with plastic wrap and let rest for 30 minutes at room temperature while you prepare the rest.

   Time: PT30M

3. Prepare the vegetables

   Slice the chives into thin rounds, cut the zucchini into matchsticks, quarter the onion and peel the 6 garlic cloves.

   Time: PT10M

4. Make the chicken broth

   Place the chicken thighs in a large pot, cover with 3 L of water, bring to a boil, skim abundantly, then add the onion and garlic. Reduce heat and let simmer for 45 minutes.

   Time: PT45M

   Temperature: Boiling then simmering

5. Remove and shred the chicken

   Take out the thighs, let cool for a few minutes, remove the skin, debone and shred the meat with a fork.

   Time: PT10M

6. Season the broth

   Add soy sauce, fish sauce, black pepper and adjust salt to taste. Keep the broth hot.

   Time: PT5M

7. Roll out and cut the noodles

   On a floured surface, flatten the rested dough into a rectangle about 2 mm thick. Fold the dough several times, then cut into strips 3 mm wide. Dust the noodles with flour to prevent sticking.

   Time: PT15M

8. Cook the noodles and zucchini

   Bring the broth to a boil, add the noodles. After 2 minutes, add the zucchini matchsticks. Cook everything for 8‑10 minutes, stirring occasionally. Two minutes before the end, stir in the shredded chicken.

   Time: PT10M

   Temperature: Boiling

9. Plate the bowls

   Divide the soup, noodles and vegetables among bowls. Garnish with chive rounds, nori strips and a few drops of sesame oil.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken thighs: Chicken drumsticks
• Instead of Wheat flour: all-purpose flour
• Instead of Potato starch: corn starch
• Instead of Vegetable oil: sunflower oil
• Instead of Zucchini: julienned carrot
• Instead of Chives: green onions
• Instead of Onion: shallot
• Instead of Soy sauce: tamari
• Instead of Fish sauce: anchovy sauce
• Instead of Sesame oil: peanut oil

Equipment Needed

• Large pot (minimum 3 L)
• Mixing bowl
• Rolling pin
• Chef's knife
• Cutting board
• Kitchen scissors (optional)
• Ladle
• Sieve or strainer (optional)
• Serving bowl

Critical Steps — Do Not Skip

• Dough resting (30 min) for good extensibility
• Roll the dough to 2 mm thickness
• Precise noodle cooking (8‑10 min) to avoid over‑softening
• Simmer the broth 45 min to develop flavors

Chef Tips from the Video

• Lightly grill the chicken thighs before adding them to the broth for a richer flavor.
• Add a small piece of kombu (seaweed) while simmering the broth for extra umami (optional).
• Serve with an additional drizzle of sesame oil for a fragrant note.

Troubleshooting

Storage

Refrigerator: Store the broth and chicken separately in airtight containers for 3 days.

Freezer: The broth can be frozen for 2 months. Fresh noodles keep for 1 month if well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth the day before and refrigerate; reheat before adding the noodles.
• Fresh noodles can be kept in the refrigerator for 1 day, covered with plastic wrap.