New Asian Cuisine
| Welcoming Winter with Fast, Simple Asian Recipes |
Korean Chicken Noodle Soup (Dahk Kahl Gooksoo)
Courtesy of Joanne Choi, WeekofMenus
This Korean soup uses a couple of skills that are good to
master. One is making a suitable soup stock and the other is how
to saute some vegetables. The rest is just construction and
everyone can do that. It is my mom’s and my take on Kahl Gook
Soo. The Kahlgooksoo in Korea tends to be very very starchy
and it is really about the homemade knife-cut noodles. The broth
is the second major player in the dish and the rest is more for
decoration or garnish. I’m not such a huge fan of eating a massive
amount of boiled starch and neither is my mom, so we tend to
add a more protein and a lot more vegetables to bring the dish
into a more balanced state of nutrition. I like a good flavored
broth to go under the noodles and then really nicely seasoned
vegetables to go on top. The finishing touch is a sauce that
flavors the entire dish and makes it YUMMY!
Courtesy of Joanne Choi, WeekofMenus
This Korean soup uses a couple of skills that are good to
master. One is making a suitable soup stock and the other is how
to saute some vegetables. The rest is just construction and
everyone can do that. It is my mom’s and my take on Kahl Gook
Soo. The Kahlgooksoo in Korea tends to be very very starchy
and it is really about the homemade knife-cut noodles. The broth
is the second major player in the dish and the rest is more for
decoration or garnish. I’m not such a huge fan of eating a massive
amount of boiled starch and neither is my mom, so we tend to
add a more protein and a lot more vegetables to bring the dish
into a more balanced state of nutrition. I like a good flavored
broth to go under the noodles and then really nicely seasoned
vegetables to go on top. The finishing touch is a sauce that
flavors the entire dish and makes it YUMMY!
Korean Chicken Noodle Soup (Dahk
Kahl Gooksoo)
Courtesy of Joanne Choi, WeekofMenus
Kahl Gooksoo)
Courtesy of Joanne Choi, WeekofMenus
Serves 4-5
Chicken Broth
5 quarts of water
1 or 2 chicken breasts, still on the bone, but skin off (bones add flavor, skin only adds fat)
1/2 of an onion
3-5 cloves of garlic
1 inch knob of ginger root, peeled and sliced
Rinse chicken breasts under cold running water. Place into a large stock pot with the water, onion, garlic
and ginger root. Place covered pot over high heat and bring to a hard boil. Once soup is boiling, reduce heat
so that the broth continues to simmer. Skim any scum or fat off the top of the soup.
Total cooking time 1 hour. Remove garlic, onion and ginger from broth and discard. Remove chicken
from broth and set aside.
Vegetable Saute Topping
2 zucchini, cut julienne (or if you can find it, 1 nice Korean zucchini with the light skin)
2 carrots, cut julienne
1/2 onion, sliced thinly
1 package of enoki mushrooms
3-4 tablespoons of oil
2 tablespoons toasted sesame seeds
salt and pepper to taste
Heat a fry pan over medium high heat, and then add one tablespoon of oil. Add zucchini and quickly
saute. Add a pinch of salt and pepper, and cook, until zucchini is slightly wilted, but still with texture, about
2 minutes. Remove zucchini from pan.
In the same fry pan, over medium high heat, add one tablespoon of oil, and carrots and saute. Add a
pinch of salt and pepper and cook, until carrots are cooked, but wilted, about 3 minutes.
In the same fry pan, add one tablespoon of oil, onions, salt and pepper and saute. Cook until onions are
translucent and golden brown, about 3-4 minutes.
In the same fry pan, add a dash of oil and the enoki mushrooms and quickly saute for 30 seconds. Add
all the cooked vegetables and mix together, checking seasoning (add more salt and pepper if necessary) and
then finish off with toasted sesame seeds. Remove from heat and set aside until needed.
Chili Scallion Soy Sauce
1/4 cup finely chopped scallions
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon Korean chili powder (gochugaru) (2 tablespoons if you like it spicy.)
1 tablespoon toasted sesame seeds
Mix all ingredients together in a bowl. Set aside.
Assembly
Shred cooked chicken.
1 to 1.5 lbs of noodles – I use fresh knife noodles, which I can find at my Chinese supermarket, but you
can use whatever dried Asian wheat noodle you have on hand.
Set aside about 3 cups of the chicken stock. I do this in case I need to thin out the broth later, as cooking
the noodles in the broth often makes the soup really thick (which I personally don’t like…others do.)
Bring remaining stock to a rapid boil and add noodles and cook according to package directions. (fresh noodles
cook in about 4-5 minutes.) When noodles are fully cooked, then prepare to serve. Portion out noodles into
each bowl, the broth (using the reserved broth if necessary) and top with mixed vegetables and shredded
chicken. Serve and pass the scallion sauce separately, allowing people to serve themselves.
Chicken Broth
5 quarts of water
1 or 2 chicken breasts, still on the bone, but skin off (bones add flavor, skin only adds fat)
1/2 of an onion
3-5 cloves of garlic
1 inch knob of ginger root, peeled and sliced
Rinse chicken breasts under cold running water. Place into a large stock pot with the water, onion, garlic
and ginger root. Place covered pot over high heat and bring to a hard boil. Once soup is boiling, reduce heat
so that the broth continues to simmer. Skim any scum or fat off the top of the soup.
Total cooking time 1 hour. Remove garlic, onion and ginger from broth and discard. Remove chicken
from broth and set aside.
Vegetable Saute Topping
2 zucchini, cut julienne (or if you can find it, 1 nice Korean zucchini with the light skin)
2 carrots, cut julienne
1/2 onion, sliced thinly
1 package of enoki mushrooms
3-4 tablespoons of oil
2 tablespoons toasted sesame seeds
salt and pepper to taste
Heat a fry pan over medium high heat, and then add one tablespoon of oil. Add zucchini and quickly
saute. Add a pinch of salt and pepper, and cook, until zucchini is slightly wilted, but still with texture, about
2 minutes. Remove zucchini from pan.
In the same fry pan, over medium high heat, add one tablespoon of oil, and carrots and saute. Add a
pinch of salt and pepper and cook, until carrots are cooked, but wilted, about 3 minutes.
In the same fry pan, add one tablespoon of oil, onions, salt and pepper and saute. Cook until onions are
translucent and golden brown, about 3-4 minutes.
In the same fry pan, add a dash of oil and the enoki mushrooms and quickly saute for 30 seconds. Add
all the cooked vegetables and mix together, checking seasoning (add more salt and pepper if necessary) and
then finish off with toasted sesame seeds. Remove from heat and set aside until needed.
Chili Scallion Soy Sauce
1/4 cup finely chopped scallions
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon Korean chili powder (gochugaru) (2 tablespoons if you like it spicy.)
1 tablespoon toasted sesame seeds
Mix all ingredients together in a bowl. Set aside.
Assembly
Shred cooked chicken.
1 to 1.5 lbs of noodles – I use fresh knife noodles, which I can find at my Chinese supermarket, but you
can use whatever dried Asian wheat noodle you have on hand.
Set aside about 3 cups of the chicken stock. I do this in case I need to thin out the broth later, as cooking
the noodles in the broth often makes the soup really thick (which I personally don’t like…others do.)
Bring remaining stock to a rapid boil and add noodles and cook according to package directions. (fresh noodles
cook in about 4-5 minutes.) When noodles are fully cooked, then prepare to serve. Portion out noodles into
each bowl, the broth (using the reserved broth if necessary) and top with mixed vegetables and shredded
chicken. Serve and pass the scallion sauce separately, allowing people to serve themselves.
