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Meat, East Asian

Chicken kalguksu

Chicken kalguksu is a Korean knife cut noodle soup in chicken broth, serving 4, ready in 45 minutes, rated easy, for €2.70 per person. The key to success is letting the noodles and potatoes release their starch so the broth turns lightly thick, like a chowder, without ever rinsing the noodles.

Tonight, a bowl of Korean knife cut noodles, kalguksu, in a mild chicken broth with zucchini and potatoes, simple and good.

Chicken kalguksu
Total time
45 min
Difficulty
Easy
Cost per person
€2.70
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Kalguksu is that bowl of thick, chewy noodles you eat with a spoon and a fork at the same time. The chicken broth, scented with garlic and onion, turns slightly creamy as it simmers, without a drop of actual cream. Zucchini adds crunch, potatoes bring softness, and shredded chicken gives each bite something to chew on.

It's the kind of dish that warms you up on a fall or winter evening without asking for anything complicated. Kids like the noodles and the mild broth, which isn't spicy at all. Mon Chou suggests it for nights when you want a full meal in one bowl, with no fuss and barely any dishes to wash.

The ingredients

4 people

Butcher

  • Chicken breasts 400 g

Pantry

  • Fresh wheat noodles 400 g
  • Soy sauceoften in the pantry 2 tbsp
  • Chicken broth 1.5 l

Fruits and vegetables

  • Zucchini 1
  • Potatoes 2
  • Onion 1
  • Garlic 3 cloves
  • Scallions 2 sprigs

Dairy

  • Egg 1

Allergens Gluten, Soy, Eggs

The step by step recipe

  1. Poach the chicken breasts in the broth with the onion and garlic, then shred them. 20 min

    Keep the broth, it's the base of the soup.

  2. Cut the potatoes into thin slices and the zucchini into half moons.

    Thin slices cook in the same time as the noodles.

  3. Bring the broth to a boil, add the potatoes and let them cook. 10 min

    They lightly thicken the broth.

  4. Add the noodles and zucchini, then the soy sauce, and let it cook. 5 min

    Stir from time to time, the noodles stick easily.

  5. Pour in the beaten egg in a thin stream, add back the shredded chicken, and serve with sliced scallions. 2 min

    The broth should be lightly thick, like a chowder.

Our tips to get it right

  • Cut the potatoes and zucchini into pieces of the same size so they all finish cooking at the same time.
  • Pour the beaten egg in a thin stream, away from the edge of the pot, so it forms nice ribbons in the broth.
  • If you're using fresh noodles that are already precooked, cut their cooking time in half so they don't fall apart.

The variations

  • Swap the chicken for peeled shrimp, added only 3 minutes before the end of cooking.
  • For a vegetarian version, replace the chicken with shiitake mushrooms and use vegetable broth instead of chicken broth.
  • For kids in a hurry, use regular wheat noodles and dice the zucchini very small so it fits easily on a spoon.

What to serve it with

  • Kimchi for crunch and tang
  • Hot green tea
  • Pickled radish on the side

Storage

Chicken kalguksu keeps for 2 days in the fridge in a sealed container, though the noodles keep soaking up broth and get softer over time. It doesn't freeze well because of the fresh noodles. Reheat it gently in a pot, adding a little water or broth if it looks too thick.

Questions about this dish

Can I use dried noodles instead of fresh wheat noodles?

Yes, use dried soup noodles and follow the cooking time on the package. The broth will be slightly less thick since dried noodles release less starch than fresh ones.

Should I rinse the noodles after cooking?

No, don't. The starch they release is what lightly thickens the broth, and that's exactly what gives this dish its character.

Can I make the chicken broth ahead of time?

Yes, you can poach and shred the chicken a day ahead, then keep the broth in the fridge. On the day you cook, you'll just need to cook the potatoes and noodles.

How do I keep the noodles from sticking together?

Stir regularly while they cook, especially in the first few minutes when they release the most starch. Keeping the broth at a gentle simmer rather than a hard boil also helps.

How long does it take to make a chicken kalguksu?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken kalguksu?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken kalguksu cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, eggs. Always check the labels of the products you buy.

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