What sets dak kalguksu, Korea's popular chicken noodle soup, apart is its hand-cut noodles. Prothom Alo's lifestyle desk gives a version made with ingredients from an ordinary kitchen.
Ingredients: 4 cups flour, 1 egg, 2 teaspoons peanut oil, water as needed, 6 cups chicken stock, 250g chicken breast, 4 garlic cloves, 1 teaspoon chopped ginger, half a cup of onion, the white part of 2 spring onions, half a teaspoon soy sauce, 10 cups water for boiling, 1 teaspoon ground black pepper, 2 cups chopped courgette (zucchini) lightly fried in olive or peanut oil with a little salt, and salt to taste.
Noodles: knead the flour, egg and water with a spoonful of peanut oil, cover with a damp cloth and leave for 30 minutes. Roll it out like a flatbread, dust with flour, fold and roll it up, then cut it into thin strips with a knife. Boil the noodles in hot water with a teaspoon of olive oil and drain.
Chicken: simmer the chicken with the onion, garlic, ginger and water for 30 minutes, then strain and let it cool. Keep the boiled aromatics, the liquid and the meat separate. Pull the meat into half-inch shreds with your fingers and mix it with the boiled aromatics as a paste, black pepper, soy sauce and a little salt.
Stock: boil the cooking liquid with soy sauce and onion for 5 minutes and strain it.
To serve: put the noodles in a bowl, top them with the seasoned chicken and pour over the hot stock. Scatter the fried courgette on top and serve hot.
Photo: jslander / Wikimedia Commons (CC BY 2.0)
Source: Prothom Alo
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