Recipe Cottage


LOCATION: Recipes >> Soups >> Korean

Print this Recipe    Korean

Korean: Dak Kalguksu

3/4 lb. chicken legs
4 cup water
2 scallions, minced
3 medium cloves garlic, crushed in mortar
1 Tbsp. sesame oil
2 Tbsp. naturally fermented soy sauce
2 Tbsp. Korean-style chili paste
1/2 lb. homemade fettuccine

Remove all traces of skin, fat, and tendons from the chicken legs.
Put them in the water in a medium saucepan. Bring to a boil, then
reduce heat to a simmer. Cook for 45 minutes, skimming off any
foam that rises to the top. Remove the chicken legs from the
poaching liquid (which is now a chicken broth). Take the meat off
the chicken legs, then hand shred it. Toss the meat with the sesame
oil, soy sauce, and chili paste. Divide into two serving bowls.
(Put the bones from the legs in the freezer, and save them for a
day when you're making chicken stock.)

Bring the chicken broth to a boil. Add the garlic, scallions, and
noodles. Cook the noodles until they are al dente, 2 to 3 minutes.
Ladle the soup into the bowls over the chicken.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.