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Korean knife cut noodle soup is cooked with chicken, zucchini and carrot in Korean herb broth.

Korean Knife Cut Noodle Soup with Chicken

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Korean knife cut chicken noodle soup (dak kalguksu) is a soul comforting chicken soup of Korea. Korean herb broth makes it very flavorful. This recipe uses homemade noodles but store-bought noodles work fine, too.
Course Noodles
Cuisine Korean
Diet Low Lactose
Keyword chicken, chicken noodle soup, Korean chicken noodle soup, korean noodles, Kroean herb packet, whole chicken
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Servings 6 people
Author Holly Ford


For knife cut noodles

  • 2 1/2 cup all-purpose flour
  • 3/4 cup water plus more if needed
  • pinch salt

For chicken and herb broth

  • 1 whole chicken
  • 1 pkg Korean herb packet
  • 1 onion cut in half
  • 1 Asian leek cut into 2-3 pieces
  • 6 cloves garlic
  • 10-12 cup water

For soy chili topping sauce

For the soup

  • 4 cup shredded cooked chicken
  • 1 small onion sliced
  • 1 carrot sliced
  • 1 zucchini sliced
  • 8-10 cup chicken herb broth
  • 1 tbsp Korean salted shrimps
  • 1 tsp salt


To make knife cut noodles

  • Mix the flour, salt and water and knead for 2-3 minutes. Form the dough into a ball and cover with a towel. Let it rest on the room temperature for 1 hr.
  • Dust the cutting board with flour and place the dough on top. Roll out the dough into a thin (1/8") layer as you keep dusting with flour. Roll up the flattened dough a few times. Sprinkle with more flour as you roll so that the noodles don't stick to each other. Slice the dough thinly with a knife. Toss the noodles with more flour and Set aside.

To make chicken and herb broth

  • Place the chicken, herb packet, onion leek, garlic in a large heavy pot and pour the water. Cover with lid and bring it to a gentle boil, then reduce the heat to low and simmer for 40-45 minutes.
  • Remove the chicken from the pot and set aside to cool. Discard the vegetables and reserve the broth.

To make soy chili topping sauce

  • Combine all the ingredients in a bowl and set aside.

To make the soup

  • Reheat the broth in a pot until boils. Add the onion, carrot and cook for 1 minutes. Add the salted shrimps, salt and zucchini until the vegetables are tender yet retain its body slightly. Add the chicken and keep the broth warm.
  • Meanwhile, in another pot, bring a water to boil. Cook noodles for 3-4 minutes or until they float to the top. Drain the noodles and place them in an individual serving bowl.
  • Pour the chicken and vegetable broth over the noodles and top with the soy chili sauce. Serve with cabbage kimchi on the side.