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Cooking With Bwog

Cooking With Bwog: Korean Chicken Noodle Soup

Cooking with Bwog is back with Korean chicken noodle soup!

boiling some stock!

Today’s CWB comes courtesy of Maangchi yet again, except in the video she also makes the noodles from scratch and I cannot be bothered so I bought them from HMart. On the menu is Korean-style chicken noodles, or kalguksu. It was quite easy to make with store-bought noodles, and I made a few other adjustments from the original recipe.

Ingredients: some chicken (I used thigh), kalguksu noodles, some onion (I used 1/4), a green onion, garlic

  1. Boil the chicken, onion, and garlic together in water to make stock. Maangchi uses 16 cloves of garlic for four servings, whereas I, a lazy college student, used half a spoonful of minced garlic for one serving. Boil for like half an hour to an hour.
  2. When the stock is done, take out the chicken and shred it into bite-sized pieces. Throw away the onion (or eat it, if you want). Put the chicken back in the stock and simmer while the noodles cook (see next step).
  3. Boil the noodles like you would pasta for about 5 minutes.

    The chicken and noodles are at the bottom of the bowl so you can’t really see it.

  4. Put the noodles in the simmering stock for about 30 seconds to a minute.
  5. Serve with chopped green onions.

Images via Youngweon Lee

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