Korean Chicken Noodle Soup (Dak Kalguksu)

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the seasoning sauce: finely chop 1 green onion and 1 clove of garlic; optionally add 1 finely chopped green chili and 1 sliced red chili for more heat. Mix all ingredients in a container with 3 tbsp soy sauce, 0.5 tbsp mirin, 1 tbsp Korean chili pepper flakes, 1 tsp toasted sesame oil and black pepper.
   ≈3:16
2. 2
   Prep vegetables: thinly slice half an onion, chop green onions, smash and mince 3 garlic cloves, julienne half a potato and 1/8 of a carrot, and slice mushrooms.
   ≈1:54
3. 3
   Heat 0.5 tsp oil in a wok or pot over medium-high heat. Place chicken skin-side down and cook for about 4 minutes until nicely browned.
   ≈4:13
4. 4
   Flip the chicken, add the sliced onions to the fat, and caramelize for 4-5 minutes. Meanwhile, use kitchen scissors or a knife to cut the chicken into bite-sized pieces.
   ≈4:26
5. 5
   Add 4 cups of water and bring to a boil. Once boiling, add potato, carrot, mushrooms, 1.5 tbsp chicken bouillon powder and 1 tbsp fish sauce, and continue boiling for about 3 minutes.
   ≈4:59
6. 6
   Add the remaining 3 cups of water and bring back to a boil.
   ≈5:39
7. 7
   When the broth comes to a boil again, add 2 cups of fresh knife-cut noodles (rinse right before adding to remove starch) and cook according to package instructions, about 5-6 minutes.
   ≈6:01
8. 8
   Once noodles are cooked, turn off heat. Add the remaining green onions and garlic and mix well; the residual heat will cook them slightly.
   ≈6:45
9. 9
   To serve: place noodles in a bowl, add plenty of broth and a few shakes of black pepper. Serve the seasoning sauce on the side and add to taste.
   ≈7:04