Dak Kalguksu (Chicken Knife-Cut Noodle Soup)

Instructions

1. Put the chicken, water, onion, garlic, ginger and whole scallions in a large pot. Bring to a boil, skim the foam, then simmer for 45 minutes, until the chicken is cooked through (74°C/165°F) and very tender.
2. While the broth cooks, mix the flour, salt and water, and knead for 5 to 8 minutes until smooth and firm. Wrap and rest for 30 minutes.
3. Lift out the chicken and strain the broth. Pull the meat off the bones in shreds, discard the skin and toss the meat with 1 tsp soy sauce and pepper.
4. Roll the dough out on a floured surface until about 2 mm (1/16 inch) thick. Dust with flour, fold it loosely and cut it into strips about 5 mm (1/4 inch) wide. Shake off the excess flour.
5. Bring the broth to a boil and add the potato. Cook for 5 minutes, then add the noodles, stirring gently, and boil for 4 to 5 minutes until they float and are tender. Add the zucchini for the last 2 minutes.
6. Season with the soy sauce and salt. Ladle into bowls, top with the chicken, scallions, sesame seeds and pepper, and serve with kimchi.

Tips

• Fresh knife-cut noodles from an Asian grocer save about 45 minutes. Cook them for 3 to 4 minutes in the broth.
• For a clearer broth, boil the noodles in a separate pot of water and add them to the bowls. The traditional way, cooking them in the broth, gives a thicker, more comforting soup.