Dak-Kalguksu

Ingredients

• 2⅔ lbchickenwhole or bone-in pieces; simmered for broth, meat shredded afterwards
• 10½ cupsWaterfor the broth
• 2Onionone halved for the broth, one sliced for the soup
• 8 clovesGarlicwhole for the broth, part minced for the meat and the dipping sauce
• 4Scallionwhite parts for the broth, green parts chopped for garnish and sauce
• 4Gingerthin slices, for the broth (optional)
• 1dried kelpabout 3-inch square, briefly boiled then removed (optional)
• 1Korean herb packetsimmered with the chicken (optional)
• 1Zucchinijulienned or sliced, briefly cooked in the soup
• 1Carrotjulienned or sliced
• 1Potatosliced, cooked along with the noodles (optional)
• 1 tbspKorean soup soy saucefor seasoning the broth
• Saltfor broth, meat and to draw water from the zucchini
• Black pepperto taste and generously over the finished bowl
• 2 tspSalted shrimpto season the broth (optional)
• 10½ ozWheat flourfor the noodle dough, plus more for dusting
• ¾ cupwaterfor the noodle dough, added gradually
• 1 tbspcooking oilworked into the noodle dough (optional)
• 14⅛ ozkalguksu noodlesfresh or dried, instead of homemade dough (optional)
• 3 tbspSoy saucebase of the seasoning sauce
• 2 tspGochugarufor the seasoning sauce
• 2 tspSesame oilfor the sauce and the shredded meat
• 2 tspSesame seedstoasted, for the seasoning sauce
• ½ tspSugarfor the seasoning sauce (optional)
• 1fresh chilichopped, into the seasoning sauce (optional)

Method

1. For the noodle dough, mix the flour with salt, add the water a little at a time, and knead in the cooking oil if you like, until you have a firm, smooth dough. Cover and let it rest for 30 to 60 minutes.
2. Put the chicken in a pot with the water and add the halved onion, about half of the garlic cloves, whole, and the white parts of the scallions; if using, add the ginger slices or the Korean herb packet. Set the remaining garlic cloves aside, minced, for the meat and the seasoning sauce. Bring to a boil, skim the foam carefully, and, if using, let the dried kelp steep briefly before lifting it back out.
3. Cover and simmer gently over low heat for 40 to 45 minutes, until the meat is cooked through. Take the chicken out, let it cool a little, pull the meat off the bones, and season it with minced garlic, salt, pepper, and sesame oil.
4. Strain the broth, discard the spent aromatics, and skim the fat off the surface.
5. Roll the dough out thin on a well-floured surface, fold it loosely a few times, and cut it into narrow strips with a knife. Shake the noodles apart and dust them generously with flour so they don't stick together.
6. Cut the zucchini into matchsticks, salt it, let it sit briefly, then squeeze out the water. Cut the remaining onion and the carrot into strips or slices as well.
7. Bring the broth back to a boil, season it with soup soy sauce, salt, and salted shrimp if you like, then add the onion and carrot. Parboil the noodles in a second pot of plenty of water, drain them, and finish cooking them in the boiling broth — or put them straight into the bowls and ladle the broth over. Add the zucchini for the last 2 to 3 minutes.
8. For the seasoning sauce, stir together the soy sauce, gochugaru, minced garlic, sesame oil, toasted sesame seeds, chopped scallion greens, and sugar and fresh chili to taste.
9. Divide the noodles and broth among bowls, top with the seasoned chicken and scallion greens, grind plenty of black pepper over the top, and serve the seasoning sauce alongside.

Tips and variations

If you like a thicker, starchier soup, cook the noodles straight in the broth; parboiling them separately keeps the broth clearer. You can also rinse parboiled noodles in cold water and reheat them in hot broth just before serving (toryeom). Vary the add-ins between zucchini, carrot, and potato slices — the potato just cooks along with the noodles. For a quicker version, use shredded chicken breast with ready-made chicken broth and store-bought fresh or dried kalguksu noodles. Serve with cabbage kimchi on the side.