What literally translates to “chicken knife-cut noodle soup” is the name of a classic Korean meal known as Dak Kalguksu. While ‘dak’ refers to chicken in this context, ‘kalguksu’ refers to noodles that have been chopped with a knife.

Knife-cut noodles that are thin and flat are used in this pleasant chicken soup. These noodles are boiled in a rich and savoury chicken broth, which provides both warmth and a texture that is toothsome during the cooking process.

Dak kalguksu, which is very similar to samgyetang, which is a soup made with ginseng and chicken, is frequently considered to be a popular stamina booster in Korea, particularly during the summer months. The origin of this concept can be traced back to a traditional Korean practices known as or. This practice implies that consuming hot food can be an effective means of combating the heat of summer.

Indeed, you did read that correctly. A bowl of chicken noodle soup that is served in a steaming bowl is something that we frequently find ourselves slurping down on days that are really hot. At the same time that perspiration is dripping down our faces, we are laughing together, encouraging one another, and savouring every single drop. It is indeed a hardcore sound, isn’t it?

Because of its reassuring warmth and hearty satisfaction, chicken kalguksu is the ideal dish to enjoy at any time of the year. It not only promises to warm you up, but it also promises to deliver a dinner that is reminiscent of being at home.



Dried anchovies and dried kelp are frequently used in the preparation of the broth that is characteristic of traditional kalguksu. However, chicken is the most important component in dak kalguksu, as it is the star ingredient.

Take note of this. There are some restaurants that take it to the next level by incorporating ginseng or other eastern medicinal substances into the dish in order to highlight the capability of the food to increase stamina. These components are sometimes simmered for several hours, all with the purpose of extracting every last bit of the robust flavours and nutrients that they contain.

As you may be asking, what exactly is the purpose of this chicken noodle soup that has been upgraded? That chicken broth was the focal point of my very first dish, which I created all the way back in 2013. On the other hand, I recently got the opportunity to sample a chicken noodle soup that was extremely invigorating while I was in Korea. This was not your standard soup; it included things that are typically found in kalguksu, such as dried anchovies, and it also included some small neck clams in the mixture! Because of this, I have been completely obsessed with these flavours ever since, and I felt driven to revise my recipe in order to fully bring out that invigorating flavour.

When it comes to veggies, kalguksu often consists of zucchini, carrots and occasionally potatoes as its primary ingredients. However, dak kalguksu typically sticks to a straightforward approach by using only green onions. As a result, the process of making the ideal broth becomes quite significant.

Employ chicken backs, which are also referred to as chicken frames! These ingredients contribute to the creation of a delicious and reassuring soup, and they are relatively inexpensive.

Backs of chickens, also known as chicken frames, are the carcasses of chickens. These backs are mostly made up of bones and cartilage, but they also contain some meat that is still attached to them. Due to the fact that they are capable of imparting a rich flavour, they are frequently used as a base for soups and broths.

In the past, I would cook this soup with a full chicken, but these days, I find that utilising chicken backs is more satisfying. In addition to imparting a flavorful flavour to the soup, they spare me the inconvenience of having to chew through bits of the meat that I do not particularly enjoy, such as the chicken breast and other components. In addition to this, I don’t have to debone the chicken, which makes it substantially easier to handle.

Whenever I make dak Kalguksu, I usually incorporate chicken drumsticks as the meat component. They not only supply tender meat, but they also offer more bones, which results in a chicken soup that is both tasty and rich.


The process of making kalguksu noodles involves blending water and wheat flour. On occasion, there are even those who include an egg in the concoction itself. A knife is then used to cut the dough into long, thin strands once it has been laid out onto a surface. They are well-known for having a texture that is chewy.

If you go to a Korean grocery store, you will have no trouble purchasing these noodles. They can be found in both dried and fresh forms, with fresh noodles often being located in the portion of the store that is either the refrigerator or the freezer. I typically purchase these noodles because they are convenient; however, in the not too distant future, I intend to provide the recipe that I use to make knife-cut noodles at home.

In the event that you are unable to locate kalguksu noodles in your region, the following are some alternatives:

You can use these Japanese noodles, which are created from wheat flour and are similar to kalguksu in appearance. Udon noodles are a possibility. It is also possible to purchase them in both dry and fresh forms. Also, kishimen, which is a flat variant of udon noodles, is similar to kalguksu noodles in that they are similar in appearance.

Sujebi noodles are a sort of Korean noodle that are hand-torn rather than sliced, which results in a texture that is more rustic and uneven than other types of noodles. Although they are not noodles with long strands, they will serve their purpose nicely. Sujebi is the place where you can come to obtain the recipe.

Chinese Knife-Cut Noodles (Dao Xiao Mian): These Chinese noodles are likewise cut by a knife from a block of dough, and they look to have a thickness and texture that is comparable to that of kalguksu. Although I have not personally tried them, I have read that they are comparable to one another.

Despite the fact that these noodles might have certain similarities, it is important to keep in mind that their flavour might not be same due to the fact that the materials and techniques of preparation utilised in their preparation are different.


– Introduction to Chicken Noodle Soup as a beloved comfort food enjoyed worldwide.
– Teaser about the rich history, versatility, and nutritional benefits of this iconic dish.

1. Origins and History:

– Tracing the origins of Chicken Noodle Soup through history, from ancient culinary practices to its modern-day iterations.
– Exploration of the cultural significance of Chicken Noodle Soup across different regions and cuisines.

2. Ingredients:

– Detailed description of the key ingredients in Chicken Noodle Soup, including chicken, noodles, vegetables (such as carrots, celery, and onions), broth, and seasonings.
– Discussion of ingredient variations and regional adaptations of the dish.

3. Cooking Methods:

– Step-by-step guide to preparing Chicken Noodle Soup, including methods for making homemade broth, cooking chicken, and simmering noodles and vegetables.
– Tips for achieving optimal flavor and texture, such as using aromatics and fresh herbs.

4. Flavor Profile and Nutritional Benefits:

– Exploration of the comforting flavor profile of Chicken Noodle Soup, with its savory broth, tender chicken, and hearty vegetables.
– Examination of the nutritional benefits of Chicken Noodle Soup, including its protein content, vitamins, minerals, and hydrating properties.

5. Cultural Significance and Traditions:

– Discussion of the cultural significance of Chicken Noodle Soup in various cuisines, including its role as a remedy for colds and ailments.
– Exploration of traditional customs and rituals associated with serving Chicken Noodle Soup, such as family gatherings and holiday meals.

6. Variations and Adaptations:

– Overview of regional variations and adaptations of Chicken Noodle Soup, including recipes from different countries and cultures.
– Discussion of modern twists on the classic dish, such as spicy variations, gluten-free options, and vegan alternatives.

7. Serving Suggestions and Pairings:

– Suggestions for serving Chicken Noodle Soup as a standalone meal or as part of a larger spread.
– Pairing ideas for accompaniments such as crusty bread, crackers, salads, or grilled cheese sandwiches.

8. Culinary Tips and Tricks:

– Expert tips and tricks for making Chicken Noodle Soup at home, including shortcuts for busy cooks and creative ingredient substitutions.
– Advice for storing leftovers and reheating soup for optimal flavor and texture.

9. Health Considerations and Dietary Restrictions:

– Discussion of health considerations and dietary restrictions related to Chicken Noodle Soup, such as sodium content, allergies, and dietary preferences.
– Suggestions for modifications and alternative ingredients to accommodate specific dietary needs.

10. Conclusion:

– Recap of the enduring popularity and appeal of Chicken Noodle Soup as a comforting and nourishing dish.
– Encouragement for readers to explore the rich history, diverse flavors, and endless variations of this timeless culinary classic.

– Citations for sources and references used in the article, including historical texts, culinary resources, and scientific studies.


1. **What is Chicken Noodle Soup?**
– Chicken Noodle Soup is a comforting dish made with chicken, noodles, vegetables, and broth. It is known for its soothing flavor and is often enjoyed as a remedy for colds or as a comforting meal.

2. **What are the key ingredients in Chicken Noodle Soup?**
– The main ingredients in Chicken Noodle Soup typically include chicken (often shredded or diced), noodles (such as egg noodles or pasta), vegetables (such as carrots, celery, and onions), chicken broth or stock, and seasonings like salt, pepper, and herbs.

3. **How is Chicken Noodle Soup traditionally prepared?**
– Chicken Noodle Soup is traditionally prepared by simmering chicken pieces in broth until cooked through, then adding vegetables and noodles to the broth until tender. It is seasoned with herbs and spices to taste.

4. **Can I use different types of noodles in Chicken Noodle Soup?**
– Yes, Chicken Noodle Soup can be made with a variety of noodles, including egg noodles, pasta shapes like rotini or fusilli, or even rice noodles for a gluten-free option. Choose a noodle shape and type that you prefer or have on hand.

5. **Is Chicken Noodle Soup a healthy meal?**
– Chicken Noodle Soup can be a nutritious meal, especially when made with homemade broth and plenty of vegetables. It provides protein from the chicken, fiber from the vegetables, and carbohydrates from the noodles. However, the overall nutritional content may vary depending on the specific recipe and ingredients used.

6. **Can I make Chicken Noodle Soup ahead of time?**
– Yes, Chicken Noodle Soup can be made ahead of time and stored in the refrigerator for a few days. Reheat gently on the stovetop or in the microwave before serving, adding additional broth or water if needed.

7. **What are some common variations of Chicken Noodle Soup?**
– Common variations of Chicken Noodle Soup include adding additional ingredients such as garlic, ginger, lemon juice, or different types of vegetables. Some variations may also include spices or seasonings from other cuisines, such as curry powder or cumin.

8. **Can I make Chicken Noodle Soup without chicken?**
– Yes, Chicken Noodle Soup can be made without chicken for a vegetarian or vegan version. Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add tofu or beans for protein if desired.

9. **How do I store and reheat Chicken Noodle Soup?**
– Store leftover Chicken Noodle Soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently simmer on the stovetop until heated through, or microwave in a microwave-safe bowl, stirring occasionally.

10. **Can I freeze Chicken Noodle Soup?**
– Yes, Chicken Noodle Soup can be frozen for longer storage. Allow the soup to cool completely, then transfer it to a freezer-safe container or zip-top bag. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight before reheating as usual.


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