Chicken kalguksu

Method

1. 01

   Hydrate the noodle dough

   Dissolve 5 g salt in 185 ml water. Add to 400 g flour with 10 ml oil and mix until every dry patch becomes a rough, firm dough; do not add extra water yet.

   

2. 02

   Knead until smooth

   Knead for 8–10 minutes, pressing with the heel of the hand, until smooth and elastic. If dry crumbs remain after 3 minutes, wet hands once rather than pouring water into the dough.

   

3. 03

   Rest the dough twice

   Cover and rest 20 minutes, knead 1 minute, then cover and rest another 30 minutes. This relaxes gluten enough for thin rolling without tearing.

   

4. 04

   Start a cold chicken broth

   While dough rests, put chicken and 2.5 L cold water in a large pot. Bring slowly to a boil over medium heat, about 20 minutes, skimming grey foam before adding aromatics.

   

5. 05

   Simmer with aromatics

   Add 150 g onion, garlic, and ginger. Lower to a gentle simmer, cover slightly ajar, and cook 35–45 minutes until the thickest thigh reaches 74°C and the joint moves easily.

   

6. 06

   Strain and defat the broth

   Transfer chicken to a clean tray. Strain broth into a clean pot, discard aromatics, and skim surface fat to leave about 15 ml; measure 1.8 L broth, adding hot water only if short.

   

7. 07

   Shred the cooked chicken

   When cool enough to handle, remove skin and bones and shred meat into 1 cm strands. Keep covered; discard any piece near the bone that looks raw and do not reuse the raw-meat board.

   

8. 08

   Roll the rested dough thin

   Divide dough in two. Dust with 20 g extra flour per half and roll each into a roughly 35 cm square, 1.5 mm thick, turning often so it does not stick.

   

9. 09

   Fold and hand-cut the noodles

   Dust each sheet lightly, fold into a loose 6 cm-wide ribbon without pressing, and cut crosswise into 5 mm noodles. Shake every strand open and spread on a floured tray.

   

10. 10

    Start potato and onion in broth

    Bring the 1.8 L broth to a boil. Add potato and the remaining 100 g onion and simmer 6 minutes, until potato bends slightly but is not fully tender.

    

11. 11

    Shake off flour and add noodles

    Shake excess flour from half the noodles and scatter them gradually into the boiling broth while stirring once from the base. Add the second half the same way after the boil returns.

    

12. 12

    Cook noodles to a resilient centre

    Simmer 4–6 minutes, stirring gently every minute. Test the thickest strand: it should be tender with a resilient centre and no raw flour line; add 60 ml hot water if the broth becomes too thick first.

    

13. 13

    Add zucchini and chicken

    Add zucchini and shredded chicken and simmer 3 minutes, until zucchini is just tender and the reheated chicken reaches 74°C throughout.

    

14. 14

    Season and serve without delay

    Add soup soy sauce, remaining 5 g salt, pepper, and scallions; simmer 1 minute and taste. Divide immediately so each bowl has equal noodles, chicken, potato, zucchini, and broth.