닭 칼국수 Chicken Kalguksu

I made the chicken and broth originally to make something else and ended up changing my mind so I don't have pictures.  But it's similar to this process I wrote before:  Cornish hen

The only difference is I didn't use a pressure cooker.  I cooked just the chicken and water first to get the gunk out.  Then I washed it and added the vegetables and covered the whole chicken in water on the stove.  I also added a chopped jalapeno to the pot.  I cooked it on the stove on low heat for about 3-4 hours.

Then I took the chicken out, washed it and took it apart like the link says.  So this is afterwards!

I took out my broth from the fridge from the other day and began to heat it on the stove.  I also brough another pot of water to a boil to cook my noodles (cook according to directions on the package)

I also took out the chicken to marinade it with:

1 TB kochukaru
1 TB minced garlic
Dash of salt and pepper
1 tp sesame oil
2 TB of soy sauce

Then I got my vegetables ready.  I used the mandolin for the carrots and zucchini - it's all a matter of preference

The water started to boil so I added my noodles.  I heated up a pan for the vegetables too.

Once the pan is hot, add some oil to cook with.  Then I added about 1 TB of minced garlic and cooked the potatoes first since they take the longest to cook

When the potatoes are almost done add the other vegetables

Then added the chicken mix (pour in all the marinade in the pan too) and mushrooms

Mix around

Keep an eye on your noodles.  Whenever they are done just wash them under cold water, drain and put it in a bowl

Back to the vegetable pan - I added about 1/2 cup of chicken broth.  Then added some guk kan jang and salt to taste.  I think I added about 2 TB of guk kan jang.  When it's ready put some of the mixture on top of the noodles

Pour the broth on top and eat!