Korean Chicken Kalguksu | Warming Asian Noodle Soup
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35 min
Quick
Kifli Kukták
Gőzölgő, lélekmelengető koreai házi tésztaleves szaftos csirkecombbal, zsenge cukkinivel és selymes tésztával. Pont az a tál őszi kényeztetés, ami után azonnal jobb kedved lesz!
Ingredients
Preparation method
Preparation and making the broth
Cut the chicken thigh fillets into thin strips or bite-sized pieces. Crush or finely mince the garlic. Cut the zucchini and peeled carrot into matchstick-thin strips (julienne), and slice the spring onions.
In a large pot, bring the chicken stock to a boil with the crushed garlic and a little salt. Once simmering, add the sliced chicken and cook over medium heat for 8-10 minutes until the meat is completely tender and juicy.
Cooking the noodles and vegetables
Add the prepared vegetables (zucchini, carrot) and noodles to the simmering broth. Cook for an additional 4-6 minutes until the noodles are pleasantly al dente and the vegetables remain crisp-tender.
Chef's tip
If you would like to make it even heartier, you can also add a few shiitake mushrooms to the broth while cooking.
Cook the noodles directly in the hot soup: the starch released from the noodles gives Kalguksu its characteristic, silky-thick broth texture.
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