Dak Kalguksu

🛒 Ingredients

• Chicken Thighs (boneless, skinless) 150 g · 250 kcal
• Fresh Kalguksu Noodles 150 g · 200 kcal
• Zucchini 50 g · 10 kcal
• Potato 50 g · 40 kcal
• Yellow Onion 50 g · 20 kcal
• Garlic Cloves 10 g · 15 kcal
• Fresh Ginger 5 g · 5 kcal
• Green Onions (scallions) 10 g · 3 kcal
• Dried Kelp (Dashima) 5 g · 5 kcal
• Soy Sauce 15 g · 10 kcal
• Water (for broth) 200 g · 0 kcal

👨‍🍳 Instructions

1. Place chicken thighs, yellow onion, garlic cloves, fresh ginger, and dried kelp in a large pot; cover with water and bring to a boil.
2. Reduce heat and simmer for 30-40 minutes, skimming off any foam, until chicken is cooked through and tender; remove chicken and aromatics, then strain the broth.
3. Shred the cooked chicken meat; discard bones and skin if present. Bring the strained broth back to a boil.
4. Add sliced potatoes to the boiling broth and cook for about 5 minutes, until slightly tender.
5. Add sliced zucchini and fresh kalguksu noodles to the pot; cook for another 5-7 minutes, or until noodles are tender.
6. Season the soup with soy sauce and salt to taste. Ladle the hot soup into bowls.
7. Top with shredded chicken and chopped green onions before serving immediately.