20-Min Dak Kalguksu Bowl
Silky chicken noodle soup in a clear broth, topped with kimchi, seaweed, and pickled vegetables. A Korean comfort bowl that feels restaurant-quality but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 345
- Protein
- 28g
Ingredients
- 10 oz boneless, skinless chicken breast
- 4 cups chicken broth
- 1.5 tbsp soy sauce
- 1 tbsp fresh ginger, minced
- 6 oz egg noodles or kalguksu noodles
- ½ cup kimchi, chopped
- ¼ cup seaweed salad
- ½ cup pickled vegetables (daikon or cucumber)
Instructions
- 1
Bring broth to a boil in a pot. Add chicken breast whole, then reduce heat and simmer 10 minutes until cooked through.
- 2
Remove chicken and shred with two forks. Return to pot with soy sauce and ginger, stir to combine.
- 3
Add noodles to the simmering broth and cook until tender, about 4 minutes, stirring occasionally.
- 4
Divide noodles and broth between two bowls. Top each with shredded chicken, kimchi, seaweed salad, and pickled vegetables.
- 5
Drizzle with a little ginger-infused broth from the pot and serve immediately.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon
- fork for shredding
- soup bowls
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