Korean Chicken Noodle Soup from Scratch (Kalguksu: 칼국수)

Summary by Krater

Maangchi demonstrates how to make traditional Korean dak-kalguksu (chicken knife-cut noodle soup) completely from scratch, including boiling the chicken broth with garlic and onion, kneading dough with flour, starch, oil, and salt, rolling and cutting noodles, sautéing zucchini, and preparing a spicy dipping sauce.

From the video

Answers: How do you make Korean dak-kalguksu chicken knife-cut noodle soup from scratch?

• dak-kalguksu
• Korean chicken noodle soup
• handmade knife-cut noodles
• chicken broth preparation
• spicy seasoning sauce for kalguksu

Ingredients

• 16 cups water
• 1 lb chicken breast
• 16 garlic cloves
• 1 medium onion
• 3 1/2 cups all-purpose flour
• 1/2 cup starch
• 1 ts salt
• 2 tbs cooking oil
• 1 1/4 cup water for dough
• 1 1/2 cup zucchini
• green onion
• sesame oil
• hot pepper flakes
• fish sauce
• ground black pepper

What it concludes

• Adding starch to the flour dough keeps the noodles chewy and firm while eating the soup.
• Cooking the soup ingredients for one hour yields a clean, milky, and clear chicken stock.
• Rolling the noodle dough out into a thin circle and cutting it into long strands ensures authentic texture for dak-kalguksu.