20 Minute Korean Chicken Noodle Soup That Will Change Your LIFE! l Dak Kalguksu

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a vegetarian option, while pork can be more economical.

wheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile, while canola is budget-friendly.

Slice half an onion thinly.

Chop green onions generously.

Smash and chop 3 cloves of garlic.

Cut half a potato into matchsticks.

Slice 1/8 of a carrot into matchsticks.

Slice shiitake mushrooms.

Prepare seasoning sauce by mixing 3 tbsp soy sauce, 0.5 tbsp mirin, 1 tbsp Korean chili pepper flakes, 1 tsp toasted sesame oil, and black pepper in a container.

Heat a pot over medium-high heat and add 0.5 tbsp oil.

Place chicken thighs skin-side down in the pot and cook for about 4 minutes until browned.

Flip the chicken and add sliced onions, cooking for another 4-5 minutes to caramelize the onions.

Cut chicken into bite-sized pieces using tongs and scissors.

Add 4 cups of water to the pot and bring to a boil.

Add potato, carrots, shiitake mushrooms, 1.5 tbsp chicken bouillon powder, and 1 tbsp fish sauce; boil for 3 minutes.

Add remaining 3 cups of water and bring to a boil again.

Rinse 2 cups of Korean knife-cut noodles and add them to the boiling broth, cooking according to package instructions (about 5-6 minutes).

Turn off the heat and add chopped green onions and garlic, mixing well.

Plate the noodles in a bowl, add broth, and serve with seasoning sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens