I had been craving kalguksoo for awhile and finally got around to making it today! I didn’t make everything from scratch because it takes a long time, but if you have the time, you should definitely try it out! Kalguksoo was surprisingly much easier than I thought it would be, and tasted just as good as the one that I order from restaurants.
If you want to try making everything from scratch, here is a great recipe that teaches you how to make your own broth and noodles. If you want an easier recipe, keep reading!
INGREDIENTS: 2-3 servings
- 10 cups of low sodium chicken broth
- 1/2 rotisserie chicken shredded (use the rest for a chicken salad sandwich, chicken congee, or more!)
- Potato noodles
- 1/2 small white zucchini julienned
- 1/4 small onion sliced
- 1 teaspoon minced garlic
- 1 stalk green onion chopped
- sesame oil
- Bring your broth to a boil with the minced garlic
- Prepare your zucchini, onion, green onion, and chicken
- Salt the zucchini with 2 pinches of salt and let sit for 10 minutes. Then, squeeze out the liquid from the zucchini and sauté with a little bit of sesame oil and pepper
- Once your broth has boiled for 10 minutes, strain the garlic out and save it. Return the rest of the broth to the pot and continue boiling with the sliced onion
- Mix the strained garlic, shredded chicken, a pinch of salt and pepper, and 1/2 teaspoon of sesame oil
- Add the 2-3 groups of noodles to the broth and boil for 6 minutes. If the broth gets too thick, add more water
- Serve the noodle and soup in a bowl, then top with the chicken, zucchini, and green onion
- BY THE WAY, this dish should be eaten right when it has been made because the noodles will puff up and turn into mush!