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Korean Chicken Noodle Soup

Korean Chicken Noodle Soup (Dak Kalguksu)

Holly Ford
0 from 0 votes
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs


For noodles:

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

For the 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 garlic cloves
  • 10-12 cups water

For the soy chili sauce:

  • 4 tbsp Korean soy sauce for soup
  • 2 tbsp Korean chili flakes
  • 1 tbsp minced garlic
  • 2 tbsp green onion chopped
  • 1/2 tsp sugar
  • 1 fresh chili chopped (optional)
  • 1 tbsp toasted sesame seeds
  • 1 tsp sesame oil
  • 1/2 tsp pepper

For the soup:

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


  • For the 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.
  • For the 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.
  • For the 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.
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