Dak (Chicken) Kalguksu (Noodle) Soup

Feeds 4-6 people.

Ingredients:

• 2 lbs chicken breast (or other chicken parts) 
• 3 zucchini 
• A bunch of green onions (5-6)
• 1 onion 
• 2 teaspoons Fish sauce 
• Salt 
• Pepper
• 8-10 cloves garlic 
• Ginger (6-8 ½ inch cubes) 
• Neutral cooking oil
• Toasted sesame oil

Kalguksu Noodles:

You can find premade Kalguksu at a Korean store but homemade noodles are much tastier. They’re relatively simple to make but will add a little time. 

• 3 cups all purpose flour
• 1 teaspoon salt 
• 1 tablespoon cooking oil
• 1 cup water

Instructions:

Here is a YouTube video that covers the process (slightly different recipe) Maangchi (Korean Julie Childs) is a boss. 

1. Mix dough ingredients and knead for 5 minutes. Set aside for 30 minutes to an hour 
2. In a large pot combine 12 cups water, 2 lbs chicken, 1 onion chopped in big pieces (it will be removed later), 8-10 garlic cloves (whole), and 6-8 ginger chunks. Bring to a boil then reduce to a simmer for about 40 minutes or until chicken is cooked (165 F)
3. In the meantime, matchstick the 3 zucchini. Toss in a bowl and sprinkle with salt and mix. Let this sit for 30 minutes or so and then squeeze out water from the zucchini.
4. Heat some sesame oil on high heat and sauté the zucchini for ONLY 1 MINUTE. 
5. Once the chicken is cooked, remove it from the broth. Remove the onion and ginger and discard. 
6. Collect the garlic cloves from the broth  and mash in a small bowl, use fingers if necessary. Mix in a teaspoon of salt, some black pepper and one teaspoon of sesame oil. 
7. Pull apart the chicken into strips and coat with garlic mixture.
8. To the broth add 1 tablespoon of salt and 2 teaspoons fish sauce. 
9. Knead the noodle dough again for 3 minutes until you can feel it toughen up slightly. Cut the dough into two halves.
10. Using plenty of excess flour roll out one of the halves into 16×16 inch square (circle is fine too). Flouring as you go, fold the dough over four times, it should now be 4×16 inches. Slice thin (¼ inch wide) pieces along the short end of the dough. The pieces should be 1/4×4 inches. 
11. Pull apart noodles from their fold form and coat with more flour. Leave them laying on a floured surface. DO NOT PILE THEM UP, they can be together but they don’t appreciate a pig pile and will stick to each other. 
12. Bring the broth to a boil and cook noodles for 7-10 minutes.
13. Serve noodles and broth in a bowl and top with zucchini, chicken and chopped green onions.
14. Feel free to spice things up with gochujang, gochugaru, or even sriracha.