#kalguksoo

Ingredients: 8 dried anchovies, head and gut removeddried kelp (5 x 5in piece)6 cups water2 ounces beef/pork/pork belly1/2 cup fermented kimchi chopped1/2 onion diced1 teaspoon sesame oil1 garlic clove minced1-3 teaspoon red pepper flakes (depending on how spicy you want it)8 clams (or your choice of seafood)1 package soft/silken tofu1 roll of kalguksu1 scallion chopped1 teaspoon soy sauceSalt…

This is a recipe (Maangchi) I made for my dad’s birthday last year. 

I cut out a lot of spices, because no one has time for all those little details. Why? College. (Sorry to all the chefs out there.)

Kalguksu in Korean literally means "knife noodles," usually meaning that I would have to MAKE the noodles, but I have no kitchen space to do it... So I bought it at the Korean market last year. 

At least the soup is great. It is a seasonal dish that you would eat in the summer, and it is super light and not heavy and rich at all.

It is great if you need a taste bud cleaner or if you are just feeling under the weather. Think of it as Korean chicken noodle soup.

Enjoy!

Ingredients 

1 lb chicken thigh

1 medium-sized onion

2 stalks of green onion

16 cloves of peeled, uncut garlic (roughly 2 bulbs)

Soy sauce

Salt

Sesame Oil

Kalguksu noodles or Udon

Serves 4-5 people 

Recipe

1. Cut onion into quarters, as well as 3-4 slices of ginger 2. Boil a large pot full of water (~16 cups) 3. When the water just starts to boil, add in the onion quarters, uncut cloves of garlic, and chicken thighs. Cook for about 45 minutes to 1 hour. 4. When the chicken is cooked and the onions are soft, turn off heat and put chicken thighs on a plate to cool. 5. Pick out all the garlic cloves + half of the onions and mash together with 1 tsp salt and 2 tsp of sesame oil. (Either save the rest of the onions for later use or throw away) 6. Tear the cooled chicken apart with your fingers into shreds and add to garlic/onion mix. 7. Cook the noodles, add in a bowl with the broth, chicken/onion/garlic mix, and some chopped green onions.