Rotisserie Chicken Kalguksu (Knife Cut Noodles) |칼국수

PRONOUNCED: KAHL-GOOK-SOO

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What: Transform your rotisserie chicken into this savory, comforting classic by creating a flavorful broth from chicken scraps.

Taste: Comforting, savory, rich yet light, and full of chicken flavor that’s seasoned right.

How It’s Made: Create broth with chicken scraps and aromatic ingredients. Strain and season. Add noodles. Add toppings. Serve.

Tip: If you don’t have the tuna extract sauce, you can substitute fish sauce, but be sure to season/adjust the broth to taste accordingly.

Yield: 4 Servings

Author: Sarah Ahn

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Rotisserie Chicken Kalguksu (Knife Cut Noodles)

Transform your rotisserie chicken into this savory, comforting Korean noodle soup by creating a flavorful broth from chicken scraps.

Prep time: 50 MinCook time: 30 MinTotal time: 1 H & 20 M

Ingredients

Broth

• Bone and skin from 1 rotisserie chicken
• 16 cups water (4 quarts)
• 4 slices of ginger (30g)
• 3 bay leaves
• 2 sticks of celery (78g)
• 1/2 yellow onion
• 1 garlic head, skinned and peeled
• 1 tsp whole black peppercorn

Seasoning + Noodles

• 3 Tbsp tuna extract sauce (We use Dong Won brand, or substitute fish sauce)*
• 1 1/2 tsp dasida (Korean beef stock powder, we use CJ brand)
• 1/2 tsp salt (add last only if needed; taste before adding)
• 22 oz Korean Knife Cut Noodles, store-bought (We use Wang brand)
• 1 heaping Tbsp garlic, minced
• Handful of green onions, chopped
• Rotisserie chicken banchan for topping (recipe here)
• Optional toppings: 1 egg (beaten, seasoned with salt + sugar, cooked, and sliced into thin strips), imitation crab (thin strips), perilla powder, and roasted seaweed

Instructions

1. In a large stock pot, boil 16 cups of water over medium-high heat. Once boiling, add chicken skin and bone scraps, ginger, bay leaves, celery, brown onion, garlic head, and whole black peppercorn. Let it come to a boil again, then reduce heat to medium and simmer for about 40 minutes with the lid on.
2. Strain broth through fine-mesh strainer into large pot. Let broth cool down for 10 minutes and skim off fat.
3. Heat large pot filled with broth over medium-high heat. Add 3 Tbsp tuna extract sauce, 1.5 tsp dasida, and 1/2 tsp salt. Mix. Adjust accordingly to taste (especially if using fish sauce as substitute!). Let the seasoned broth come to a boil.
4. Meanwhile, quickly rinse 22 oz knife-cut noodles in cold water to get rid of the excess flour. Add rinsed noodles to the broth and cook for 3-5 minutes (until fully cooked). Add in 1 heaping Tbsp of minced garlic, mix, and turn off heat. Add in handful of green onions. Mix.
5. To serve: Use slotted ladle to transfer noodles to serving bowl. Add desired toppings on top of noodles. Add plenty of broth to bowl and serve with kimchi!

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