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Korean Chicken Soup To Calm Your Soul

Korean Chicken Noodle Soup Recipe

Korean chicken soup or known as ‘Samgye-tang‘ is one of the most common and easiest hot dishes to cook. This is usually served in summer and believed to prevent illness. There are two ways to cook Korean Chicken Soup, one is a plain soup and the other is with ‘Kalguksu‘ or noodles.

If you’re someone who’s into Asian cuisines most especially the spicy foods, then, definitely this recipe is for you!



1.8 kg whole
free-range chicken
2.5 litres cold water
100 g unsalted butter
2 tbsp Korean sesame oil
2 medium onions,
roughly diced
1 small knob fresh ginger,
finely sliced
3 cloves garlic, finely diced
100 g fresh shiitake
mushrooms, finely sliced
150 g fresh oyster
torn into thirds
3 tsp mild Korean
chilli flakes
2 tbsp fish sauce
2 tbsp light soy sauce
300 g chopped kimchi
(available from Asian
400 g thin somen
wheat noodles
1 small bunch baby bok
choy, finely sliced
5 Asian green spring
onions, white part only,
finely sliced
2 tbsp fresh lime juice
fine sea salt to taste
2 free-range eggs, beaten
3 tbsp toasted
sesame seeds, for garnish


Place the chicken in a large saucepan with the cold water. Bring the chicken and
the water just to boiling point, then reduce to a low simmer for 30 minutes.

Carefully remove the chicken with a pair of tongs and a spoon and place into a
colander. Allow the chicken to cool for 15 minutes.

Wearing gloves, remove the leg, thigh and breast meat. Return all the chicken
bones and carcass to the cooking liquid and continue to simmer on low for a
further 30 minutes. Chop the cooled chicken meat into small pieces and place in
the refrigerator.

To a separate clean saucepan, add the butter and sesame oil and place on a medium
heat. Add the onion and sweat for 2 minutes. Add the ginger and garlic and sweat for
a further minute. Add the shiitake and oyster mushrooms and sweat for 2 minutes.
Add the chilli flakes, fish sauce, soy sauce and kimchi. Stir and remove from the heat.

Use a ladle to remove any impurities and fat from the surface of the chicken stock.
Pass the stock through a fine sieve and add it to the pan of vegetables. Simmer soup
on low for 20 minutes.

Bring a separate pan of water to the boil, add the somen noodles and cook for
2 minutes. Drain the noodles and divide equally between six warmed bowls.
Turn the soup up to high, add the chicken meat, bok choy, spring onions and
lime juice. As soon as the soup starts to boil, turn off the heat. Taste the soup
and correct the seasoning with sea salt if necessary. Stir the soup to create a
whirlpool, then add the beaten egg. Serve a generous ladleful of soup on top of
the warm noodles and garnish with toasted sesame seeds.

Korean Chicken Noodle Soup

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