Korean Chicken Noodles (KalGukSu)

This is my kind of comfort food.
This reminds me of a time I traveled an hour to visit an old friend in Gangnam (yes, that Gangnam…) during her lunch hours. That place is cray cray at lunchtime. Suits and ties everywhere, all trying to get a quick bite before going back to their offices. We went to this busy kalguksu restaurant she said she frequents and it was so perfect for the chilly day.
That honestly might have been the last time I had this dish, so when I saw these noodles at the Asian market a couple weekends ago I decided to impulse buy them. Best decision. I love me some noodle soup.

Korean Chicken Noodles (KalGukSu)
Makes 2 servings

• 1/2 lb boneless skinless chicken breast
• 8 cups water
• 4 garlic cloves
• 1/4 of an onion, sliced roughly
• 1/2 of a zucchini, julienned
• 6 oz kalguksu noodles
• 2 tsp sesame oil, divided
• 1 Tbsp red pepper powder
• oil
• salt & pepper

Directions:

Place water, chicken, garlic cloves and onion in a medium pot over high heat. Boil for 1 hour.

Sprinkle your zucchini lightly with salt and let sit for 10 minutes. Once the time is about up, prep a pan with just about half a teaspoon of oil. Squeeze water out of the zucchini with your hand and place in the warmed pan. Saute until cooked through. Set aside.

Make your spicy seasoning by mixing together the red pepper powder and 1 tsp of sesame oil in a small bowl. Set aside.

After an hour has passed, remove the chicken broth from heat and strain, reserving the broth. Place the chicken on a clean surface to cool a bit and season the broth with salt and pepper to taste.

Boil another pot of water for your noodles, following cooking directions on your package. Strain.

Scoop your garlic cloves into a small mixing bowl. Smash the cloves with a spoon so that it becomes a paste, and mix in 1 tsp of sesame oil, 1/2 tsp salt and a pinch of pepper. Use your hands to shred your chicken and mix it into the garlic paste.

To Assemble:

Place your noodles into a serving bowl first, pour the broth over it, and top with chicken and zucchini. Serve the spicy paste on the side and add according to taste.

Recipe adapted from awesome Maangchi. 

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