Dak Kalguksu (Korean Chicken Noodle Soup with Kimchi)
Chewy hand cut style noodles in a clean chicken broth with courgette and potato, served with kimchi on the side.
Made with Kimchi and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £3.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Bring your ready made homemade chicken stock (see the base recipe) to a simmer in a large pot. Add the chicken thighs, onion and garlic and cook gently for 15 minutes.
15 min - 2
Lift out the chicken and shred it with two forks. Toss the shredded meat with the sesame oil and half the soy sauce.
- 3
Add the potato to the pot and simmer for 6 minutes until nearly tender.
6 min - 4
Add the noodles, stirring so they do not clump, and cook for 4 minutes. The starch from the noodles thickens the broth slightly. Add the courgette for the last 2 minutes.
4 min - 5
Season with the remaining soy sauce and the salt. Divide among bowls, top with the chicken and spring onions, and serve with the kimchi on the side (see the base recipe).
Tips
- Kalguksu noodles are traditionally cut by hand. Flat udon or dried wheat noodles are a good substitute from the world foods aisle.
- Do not rinse the noodles for this soup. The surface starch is what gives the broth its comforting body.
- Serve the kimchi on the side, not in the soup, so the broth stays clean and mild.
- Add a spoonful of gochujang to your own bowl for heat.
Storing and freezing
Best eaten at once, because noodles soften and swell in broth. Store broth and chicken separately from any leftover noodles for up to 2 days in the fridge and reheat until steaming hot all the way through.
Questions
Can I make dak kalguksu gluten free?
Yes. Use gluten free noodles such as rice or buckwheat noodles and swap the soy sauce for tamari (gluten free). The broth will be thinner because it lacks the wheat starch.
What is the difference between kalguksu and ramen?
Kalguksu are knife cut noodles served in a light, clean broth. Ramen uses springy alkaline noodles and a richer, saltier broth, and is Japanese.
What can I use instead of kimchi?
Quick pickled cucumber or a spoonful of chilli oil is a good alternative. Kimchi adds sour heat, so add a squeeze of rice vinegar if you leave it out.
More made with kimchi
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.