Dak-kalguksu (Korean Chicken Knife-Cut Noodle Soup)

Method

1. Pat the chicken dry with paper towels and snip off loose skin and yellow lumps of fat. Don't rinse raw chicken under the tap: the splashes spread bacteria. Put the chicken, water, halved onion, whole garlic, ginger and the green half of the leek into a 20 cm pot and bring to a boil on high heat, about 10 min. Wash your hands and board with soap right after handling raw chicken.

   Add in this stepBone-in chicken pieces (thighs and drumsticks) 550 gWater 1,600 mlOnion ½Garlic cloves, whole 5Ginger, sliced 8 gKorean leek (large green onion) ½

   high heat

2. As soon as it boils, skim off the grey foam with a spoon, turn the heat down to medium-low heat and simmer with the lid ajar for 35 min. The chicken is done when the juices run clear at the thickest part and the meat pulls easily off the bone (at least 75 °C inside).

   medium-low heat

3. Lift the chicken onto a plate and let it cool for 5 to 10 minutes until you can handle it. Discard skin and bones, tear the meat into thin shreds along the grain and toss with the sesame oil. Strain the broth through a sieve and discard the vegetables. Meanwhile cut the zucchini into 0.5 cm matchsticks, the potato into 0.5 cm half-moons, and slice the rest of the leek on the diagonal.

   Add in this stepToasted sesame oil 1 tsp

4. Pour the strained broth back into the pot, bring it to a boil on high heat, add the potato and cook for 4 min, until its edges turn translucent.

   Add in this stepPotato, medium ½

   high heat

5. Shake the noodles in a sieve to knock off the excess flour; don't rinse them, because the little flour left gives the broth its gentle body. Scatter them into the boiling broth and separate with chopsticks so they don't clump, then add the zucchini and minced garlic. Cook on medium-high heat for 5 min, stirring now and then, until the noodles are translucent right through and chewy. If the soup gets too thick, add a splash of hot water.

   Add in this stepFresh kalguksu (knife-cut wheat) noodles 300 gZucchini (courgette) ½Minced garlic 1 tsp

   medium-high heat

6. Season first with the soup soy sauce, taste, and make up the rest with salt. Add the sliced leek and the pepper and simmer 30 sec more.

   Add in this stepKorean soup soy sauce 2 tspSalt to tasteGround black pepper to tasteKorean leek (large green onion) ½

7. Ladle the noodles and broth into bowls, pile the shredded chicken on top and sprinkle with sesame seeds. Serve at once with the kimchi, as the noodles keep drinking up the broth and turn soft.

   Add in this stepToasted sesame seeds 1 tspNapa cabbage kimchi 150 g