Dakkalguksu || Noodle Soup with Chicken, Kalguksu with Chicken and Vegetables, 鸡肉刀切面, 雞肉刀切面, 鶏肉カルグクス, 닭칼국수 1

Dakkalguksu is a popular Korean noodle soup dish. It’s made with knife-cut noodles, a flavorful chicken broth, and various vegetables like spinach, carrots, and mushrooms. Sometimes, it also includes sliced chicken meat.

Ingredients (Serves 4)

For the dough:

• 4 cups wheat flour
• 1 cup soybean flour
• 1/2 chicken
• 1/2 green onion
• 1 slice ginger
• 1 butternut squash
• Salt
• Cooking oil

For the dipping sauce:

• 6 tablespoons soy sauce
• 1 green onion
• 5 cloves garlic
• 2 red chili peppers
• 2 green chili peppers
• 1 tablespoon sesame oil
• 2 teaspoons red pepper powder
• 1 tablespoon sesame seeds

Preparation

1. Prepare the chicken broth:
   • Boil the chicken with green onion and ginger until cooked.
2. Make the dough:
   • Combine wheat flour, soybean flour, and a pinch of salt. Mix well to form a dough.
3. Make the dipping sauce:
   • Finely chop green onion, garlic, red chili peppers, and green chili peppers.
   • Combine chopped ingredients with soy sauce, sesame oil, red pepper powder, and sesame seeds.

Instructions

1. Prepare the vegetables:
   • Cut the butternut squash into small pieces.
   • Sauté the squash with minced green onion, garlic, sesame oil, and salt until tender.
2. Prepare the chicken:
   • Shred the cooked chicken and mix with the prepared dipping sauce.
3. Make the noodles:
   • Roll out the dough and cut into thin strips.
4. Cook the noodles:
   • Bring the chicken broth to a boil. Add the noodle strips and cook until tender.
5. Serve:
   • Divide the cooked noodles into bowls.
   • Top with sautéed butternut squash and shredded chicken with dipping sauce.

Additional Notes:

• Kalguksu is a type of Korean noodle made by rolling out dough and cutting it into thin strips.
• Soybean flour adds a nutty flavor and chewy texture to the noodles.
• Butternut squash can be replaced with other seasonal vegetables like zucchini or pumpkin.
• Dipping sauce can be adjusted to your preferred level of spiciness.