Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 4 cups chicken broth
- 1 cup shredded cooked chicken
- 2 cups chopped kale
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Large pot
- Chef's knife
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Gradually add the water, mixing until a dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until smooth. Cover with a damp cloth and let rest for 10 minutes.
3. Roll out the dough to a thickness of about 1/8 inch. Cut into thin strips about 1/4 inch wide.
4. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
5. Add the gochugaru and stir to combine. Cook for another minute.
6. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
7. Add the shredded chicken and kale to the pot. Simmer for another 5-7 minutes until the kale is tender.
8. Add the kalguksu noodles to the pot and cook for 5-7 minutes until tender.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 44g
Protein: 18g
Sodium: 1200mg
Fiber: 3g
Substitutions for ingredients:
- Instead of kale, you can use spinach or bok choy.
- Instead of chicken, you can use tofu or shrimp.
Variations:
- Add sliced mushrooms to the pot for extra flavor.
- Use beef broth instead of chicken broth for a heartier flavor.
- Add a beaten egg to the pot during the last minute of cooking for a richer broth.
Tips and tricks:
- Make sure to knead the dough well to ensure a smooth texture.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- To save time, you can use store-bought kalguksu noodles instead of making your own.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls, garnished with sliced green onions and a sprinkle of gochugaru.
Garnishes:
Sliced green onions, gochugaru
Pairings:
Kimchi, pickled vegetables, steamed rice
Suggested side dishes:
Japchae (Korean stir-fried glass noodles), mandu (Korean dumplings)
Troubleshooting advice:
- If the broth is too spicy, add more chicken broth to dilute the heat.
- If the noodles are too thick, roll them out thinner next time.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Kalguksu is a traditional Korean noodle soup made with handmade noodles and a variety of ingredients such as chicken, seafood, or vegetables.
Flavor profiles:
Spicy, savory, umami
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean