Light and Savory Chicken Breast Kalguksu: A Recipe for Health and Flavor
A Must-Try for Dieters! Healthy Kalguksu Made with a Rich Broth from Chicken Breast and Abundant Toppings
For a light yet satisfying meal, we present Chicken Breast Kalguksu. This recipe uses chicken breast to create a delicate broth, then tops it generously with fresh vegetables and tender shredded chicken, ensuring both delicious flavor and excellent nutrition. It’s a healthy and hearty dish you can enjoy guilt-free, even while on a diet.
Main Ingredients
- 400g chicken breast
- 4 servings kalguksu noodles
- 2 eggs
- A little carrot
- 1/3 zucchini
- 1/3 green onion
Chicken Broth Ingredients
- 10 dried anchovies for broth (deodeok)
- 5 pieces dried kelp, cut
- 5 whole garlic cloves
- 1 Tbsp dried shiitake mushroom powder
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce for soup
- Pinch of salt
- Pinch of pepper
Kalguksu Seasoning (Optional)
- 2 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 3 Tbsp soy sauce for soup
- 1 Tbsp red pepper flakes
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 10 dried anchovies for broth (deodeok)
- 5 pieces dried kelp, cut
- 5 whole garlic cloves
- 1 Tbsp dried shiitake mushroom powder
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce for soup
- Pinch of salt
- Pinch of pepper
Kalguksu Seasoning (Optional)
- 2 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 3 Tbsp soy sauce for soup
- 1 Tbsp red pepper flakes
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Chicken Breast Kalguksu. Rinse the chicken breast thoroughly and prepare the vegetables by washing and slicing them into bite-sized pieces. For the egg garnish, we’ll make a thin omelet and julienne it.
Step 2
In a large, deep pot, add 2.5 liters of clean water, the prepared chicken breast, dried anchovies (deodeok) with intestines removed, whole garlic cloves, dried kelp, and dried shiitake mushroom powder. Bring to a boil over medium heat, cover, and simmer for 15-20 minutes to extract the deep flavor from the chicken and create a rich broth.
Step 3
While the chicken broth is simmering beautifully, begin preparing the toppings that will enhance the kalguksu’s flavor. First, thinly slice the green onion into rounds. This will add a lovely color and freshness to the dish.
Step 4
Thinly julienne the zucchini. Heat a lightly oiled pan over high heat and quickly stir-fry the julienned zucchini. Sautéing it briefly until slightly tender will prevent it from releasing too much water and maintain a pleasant texture.
Step 5
Similar to the zucchini, julienne the carrot thinly. Heat a lightly oiled pan and stir-fry the carrots over high heat for a short time. It’s important to keep them crisp, so avoid overcooking.
Step 6
Whisk the eggs thoroughly in a bowl, then remove the chalazae (the white stringy bits) with a fork or scissors. Cook the eggs into a thin omelet, let it cool slightly, and then julienne it into fine strips. The vibrant yellow egg ribbons will add a festive touch to your kalguksu.
Step 7
If you like, prepare the optional seasoning sauce for your kalguksu. In a bowl, combine 2 Tbsp minced garlic, 1 Tbsp chopped green onion, 3 Tbsp soy sauce for soup, 1/2 Tbsp sugar, 1 Tbsp red pepper flakes, 1 Tbsp sesame oil, and 1 Tbsp sesame seeds. Mix well to create a delicious seasoning sauce. Making it in advance can deepen its flavors.
Step 8
The chicken broth, initially simmered with chicken breast and other ingredients, is now ready. The milky, rich broth promises a deep and satisfying flavor.
Step 9
Remove the cooked chicken breast from the broth. Place a fine-mesh sieve or a cheesecloth-lined colander over another pot, and carefully strain the broth through it. This step ensures you get a clear, pristine chicken broth, free from any small particles from the anchovies or garlic, contributing to a clean taste.
Step 10
Take the removed chicken breast and, once slightly cooled, shred it finely with your fingers or a fork. You will use half of this shredded chicken to add flavor to the broth and the other half as a topping, so divide it accordingly.
Step 11
Return the strained clear chicken broth to the pot and turn on the heat. Season the broth with the flavor-enhancing ingredients: 1 Tbsp minced garlic, 2 Tbsp soy sauce for soup, and a pinch of salt and pepper to taste. It’s best to establish the basic seasoning first and then adjust later.
Step 12
Add half of the prepared shredded chicken (for the broth) to the clear chicken broth and let it simmer together. Adding the chicken breast will further enrich and deepen the broth’s flavor.
Step 13
Separate the kalguksu noodles strand by strand to prevent them from sticking. Give them a quick rinse under cold water to make them more springy. Now, add the prepared noodles to the simmering chicken broth and cook until done. *Tip: If you prefer a less thick broth, you can separately boil the kalguksu noodles in water, drain them, and then add them to the clear chicken broth.
Step 14
Once the kalguksu noodles become translucent and are cooked through, add the sliced green onions and a pinch of pepper, then immediately turn off the heat. Be careful not to overcook, as the noodles can become mushy.
Step 15
Ladle the hot kalguksu into a serving bowl. Generously top with the prepared garnishes: julienned egg omelet, stir-fried zucchini and carrots, and the tender shredded chicken breast. This creates a visually appealing and healthy Chicken Breast Kalguksu! If desired, serve with the optional seasoning sauce made in step 6.
