Every culture has its own style of chicken soup—and this is the quintessential Korean version. It’s my favorite! Dak kalguksu means “knife-cut noodle,” and the simplicity of making these noodles is dwarfed by their enormous contribution to the soup’s texture and flavor, along with the beautiful, whole chicken broth.

Dak Kalguksu (Korean Chicken Soup with Handmade Noodles)

Recipe details

Serves

4-6

Korean-style chicken noodle soup meets mouthwatering Anderson Valley Chardonnay from Copain.

For the Broth

Ingredients

  • 1 chicken, 4 to 5 pounds
  • 1 head garlic, broken into cloves
  • 1 piece ginger, about 3 inches
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 1 bunch scallions, white part only
  • Vegetable scraps
  • Salt

Method

  1. In a large Dutch oven or stockpot, combine the chicken, garlic, ginger, bay leaf, peppercorns, scallions, veggie scraps and enough water to cover the chicken. Bring to a boil over medium-high heat; then reduce the heat to a simmer and cook gently for 1 hour.
  2. Remove the chicken from the broth and let cool. Gently pull the meat from the carcass and set aside. Return the carcass and skin back to the broth and let simmer for an additional 15 minutes or more, until the bones are broken down and the broth is full of flavor. Strain the bones from the broth and discard.

For the Noodles

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon toasted sesame oil
  • 1 cup hot water
  • Extra flour for rolling

Method

  1. In a large bowl, combine the flour, salt and sesame oil. Slowly drizzle in ½ cup of the hot water, stirring with chopsticks or a fork to allow the flour to hydrate. Continue adding the water, a little at a time, until clumps begin to form. Continue to add more water, a little at a time, until all of the clumps feel uniformly damp. Gather the mixture together, squeeze it together and knead it gently until the dough is a smooth ball. Wrap in plastic wrap, refrigerate and let rest for at least 1 hour but preferably 4 hours or longer.
  2. Cut the dough into two. Using a rolling pin, roll out each piece of dough to 1/8- to 1/16-inch thick. Roll each sheet of dough into a cylinder. Using a sharp knife, cut each roll into 1/8-inch thick noodles. Transfer the noodles to a parchment-lined baking sheet, sprinkle with additional flour, and, using your fingers, lift and separate the noodles so they open up and are lightly dusted with flour.

For the Gochugaru Sauce

Ingredients

  • 2 scallions, thinly sliced
  • 2 tablespoons minced garlic
  • 2 tablespoons gochugaru, or red chili flakes
  • 2 tablespoons sesame seeds
  • 2 tablespoons fish sauce
  • ½ cup soy sauce
  • Sesame oil

Method

  1. In a medium bowl, combine the scallions, garlic, gochugaru, sesame seeds, fish sauce, soy sauce and sesame oil and stir well. Cover with plastic wrap and set aside for at least 1 hour or up to 24 hours.

For the Sautéed Zucchini Topping

Ingredients

  • 1 large zucchini, julienned
  • 2 tablespoons peanut oil
  • Salt

Method

  1. Heat the oil in a medium skillet over medium-high heat. Add the zucchini, salt and sauté until just tender, about 2 minutes.

For the Garlic Chive Topping

Ingredients

  • Garlic chives, cut into 2-inch lengths
  • 2 tablespoons gochugaru, or red chili flakes
  • 1 teaspoon fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar
  • Sesame seed

Method

In a medium bowl, stir together the chives, gochugaru, fish sauce, sugar, sesame oil and sesame seed.

For Serving

Ingredients

  • Hand-cut noodles, for serving, recipe above
  • Sautéed zucchini topping, for serving, recipe above
  • Garlic chive topping, for serving, recipe above
  • 1 red chile, thinly sliced, for garnish
  • Perilla or basil leaves, cut into chiffonade or cilantro leaves
  • Soft-boiled eggs, halved, for serving

Method

  1. Return the broth to a boil, add salt and then add the noodles. Cover and cook until the noodles are tender, 2 to 3 minutes.
  2. To serve, transfer the noodles and some of the broth to individual serving bowls. Top with piles of the chicken, sautéed zucchini topping, garlic chive topping, chile, perilla leaves, soft-boiled egg, and gochugaru sauce. Serve immediately with additional sauces on the side.

Planted at nearly 2,000 feet in elevation, Copain’s Skycrest is unlike any other vineyard in the Anderson Valley. This high-elevation Chardonnay seamlessly integrates crushed rock and flint minerality with high-toned fruit notes of Meyer lemon, green pear and Granny Smith apple. Mouth-watering acidity and a firm texture draw out the finish, making this a perfect sip to accompany Korean-style chicken soup.