Korean
Kalguksu (Hand-Cut Noodle Soup)
Ingredients
The quantities follow this count.
How to cook it
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Simmer the chicken in the water for 25 minutes until cooked through, then lift it out, shred the meat, and reserve the broth.
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Slice the squash and potato and add them to the broth with the minced garlic and simmer 8 minutes.
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Add the sliced onion and soy sauce and simmer 3 minutes more.
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Drop the noodles into the simmering broth and cook according to the package, about 5 minutes, stirring so they do not stick.
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Return the shredded chicken to the pot, season with salt, and ladle into bowls topped with scallions.
Watch how to cook Kalguksu (Hand-Cut Noodle Soup)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Korean dinner is a plate rather than a single dish. These are the courses that normally sit beside Kalguksu (Hand-Cut Noodle Soup), read from the same composition Dinejot builds a real meal from.
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kalguksu (Hand-Cut Noodle Soup) carries gluten and soy. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Godeungeo-gui (Salt-Grilled Mackerel) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Godeungeo-gui (Salt-Grilled Mackerel) |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 580 kcal
- Protein
- 33 g
- Carbs
- 78 g
- Fat
- 15 g
- Fiber
- 4 g
- Sugar
- 1 g
- Sodium
- 770 mg
- Saturated fat
- 4 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kalguksu (Hand-Cut Noodle Soup) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.