Friday, April 11, 2014

Korean styled chicken noodle soup

 There are some excellent cooks on Youtube who not only just cooks and spreads recipes but also tempts and lures you to the extent that you will crave to prepare those dishes yourself. One of them is Mangchi. She is Korean and cooks some delicious Korean dishes on her channel. And they way she serves them and makes them look delicious that I have no option other than making them at home. I have tried some Kimchi recipes in my kitchen which I saw in her channel. Kimchis are Korean pickles made of vegetables. They mainly contain fish sauce and a large amount of hot chili flakes. They are very good in taste but I don't make them very often. Because its only me who eats hot spicy foods in home. Husband is a real mild eater.
I try to make dinner in a compact one main dish and one side dish and try to make them as less spicy as I can. This sometimes become a real hard task as I love eating chillies in everything. Whereas my husband is just the opposite. So soups make an excellent dinner anytime. So when I saw this chicken soup made with hand torn noodles I knew this one has has to be made.
Korean foods are generally very very little spicy and has a delicious flavor. And you will need some ingredients which are actually inevitable in making Korean dishes. They are fish sauce, sesame oil, sesame seeds and green onion or spring onion and for making a dish spicy mostly they use hot chili flakes and chili paste. The chili paste is a mixture of spicy, tangy, soury and a little salty taste. Making a Korean chili paste is very very complicated so its better to buy it from Asian Store.

The soup is very easy to make as is the seasoned torn chicken strips. And in this process I also learned to make noodles. Which is an yayyyy!!!! But it can always be replaced with market bought noodles as making it requires a lot of time and effort. As you can see from the pictures the soup looked restaurant styled and beautiful. And its needless to say that it was very mild and sooting and at the same time very very tasty.

The soup is served differently from the general soups. First goes the soup then in the middle the noodles, on top of that a little sauted and salted zucchini and on top of that seasoned chicken strips. The main advantage of this kind of serving is that you can taste everything separately as well as together and the flavors does not mix up with each other giving the effect of a complete meal. I prepared steamed egg as a side dish to this one. And both went very well together.

The main recipe is here which I adapted according to my preferences:

300 gms boneless chicken/ 500 gms chicken with bone
7-8 garlic cloves
1 medium onion
2 cups all purpose flour
half of a medium sized zucchini
4 strings of spring onion
2 tbsp sunflower oil
2 tsp sesame oil
salt to taste
2 tbsp fish sauce
1 tbsp grounded black pepper


The Soup

  •  Put the chicken pieces into the pressure cooker with the onion cut into four pieces. Put water. Water should be 2 inches above the chickens so that they are fully covered.
  • Put the cover and cook on pressure until it gives 7-8 cities and then let it simmer in the vapor. Don't uncover the lid.
  • After 15-20 minutes pull out the rest of the vapor by loosening the head of the cover and pull out the chickens and garlic cloves in seperate bowls. You can also pull out the onions but I like to eat them with the soup so I let them stay there.
  • Check the seasoning of the soup and add salt as required and put fish sauce. Let it boil for some 5-6 minutes and keep aside covered.

Now your soup is ready!!!!

The Noodles

  • Mix the flour, 2tbsp oil and salt and make a dough. Try to prepare the noodle when you have lots of time in hand. Because kneading is the most important part here. Knead for a couple of minutes and keep it aside for some minutes. Then knead again. This is a tip from Mangchi which is very very useful in making the dough smooth and soft. In the final kneading spread some oil in the palm and knead with it. 
  • When done make two pieces of the dough and with a rolling pin spread it evenly  so that it becomes thin. But don't make it very thin as otherwise noodles can stick together.
  • After spreading sprinkle some flour on it evenly. Then fold it in small portions to make a flat roll out of it. Whenever you are folding the flattened dough make sure to sprinkle some flour again on top of the portion which is going inside. This will prevent the noodles from sticking together.
  • When the roll is ready cut them in thin slices. After slicing open the ringed slices and there you will have you own hand torn noodles right in front of you.
  • Now put the noodles in the soup and boil for a couple of minutes. When some bubbles start appearing on the top of the soup and their is a white crust stop boiling.

Your noodles are now soft and boiled.

The Seasoned Chicken

  • Mash the boiled garlic and mix grounded black pepper and salt and sesame oil. Tear the chicken into very small small strips after they have cooled down. Mix them altogether.


  • Cut the zucchini in long and thin pieces and mix some salt and keep aside for 15 minutes. When they are soft saute in a little oil in the pan.

Assemble the soup

  • In a bowl pour soup. With the help of a fork put some noodles in the middle of the bowl so that they look like a small patch of island in the midst of an ocean. Put some zucchini on top of it. Now put some chicken strips on top of that. If you like it spicy then mix some hot chili flakes with sesame oil and put over the chicken. But I like the non spicy version so I skip this step.

So here you have your own restaurant styled Korean Chicken Noodle Soup.

Ohh....and this is what I had for breakfast...:):) What did you have??

See yaa....:)

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