Chicken Kalgooksoo: Korean Spicy Chicken Noodle Soup

By soilduck

Ingredients

• Broth
• 500 g Chicken thighs or chicken drumsticks
• 2 leeks, chopped
• 6 cloves garlic, peeled
• 1 knob ginger, peeled and chopped into chunks
• Chicken Marinade
• 60 mL light or Japanese soy sauce
• 2 shallots, chopped finely
• 2 cloves garlic, chopped finely
• 30 mL sesame oil
• 1 tbs sesame seeds
• 1/2 tbs honey
• Kalgooksoo Sauce
• 60 mL light or Japanese soy sauce
• 2 shallots, chopped finely
• 2 cloves garlic, chopped finely
• 30 mL sesamee oil
• 1 tbs sesame seeds
• 1/2 tbs honey
• 1 tbs korean chili paste or dried chili powder
• Vegetables
• 2 carrots, finely sliced
• 6 shitake mushrooms*
• 6 black fungus mushrooms*
• 1 bunch chinese brocoli
• 1 onion
• Sesame oil
• Light or Japanese Soy Sauce

Details

Servings 4
Adapted from soilduckatkitchenology.com

Preparation

Step 1

Broth Part 1
Place all ingredients into a pot and cover with water. Boil for 30 minutes. Drain stock through a sieve and collect the broth in a bowl and put to one side. Keep the chicken, and throw out the remainder of the ingredients.

Chicken Marinade
Combine all ingredients in a bowl. Roughly chop up the chicken and place in the bowl. Stir to cover chicken in the marinade. Cover and put aside.

Kalgooksoo Sauce
Combine all ingredients in a small bowl. If you are using the chili paste, you may want to add some water to make it more runny.

Stir Fry
Stir-fry the vegetables in the sesame oil and add a dash of soy sauce. Sit to one side when done.

Broth - Part 2
Empty the broth back into the pot. Add a dash of soy sauce, salt, pepper, one chili chopped roughly and bring to the boil. Do a taste test and add more salt if required. If it is too strong, add some water until you get the right flavours. Once the broth is at the stage you like it, add noodles for four people and cook. Take off the heat when done and remove the noodles from the broth into four bowls.

To assemble - into each bowl with the noodles, place a heap of vegetables and some of the chicken. Pour broth over the top. Serve to your guests and allow them to add their own Kalgooksoo sauce. The sauce should be stirred through before slurping! :D


* Bad Fungus: I am allergic to sulphur dioxide, Preservative 220. That night I discovered, and I am pretty sure, that 220 is in these dried mushrooms. Avoid if you have this sensitivity and use fresh asian mushrooms instead.