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!

닭갈비 Dak Galbi

Chopped veggies (I used what I had - half zucchini, 2 small carrots, 1 small potato, mushrooms)

Chop up your vegetables in bite size pieces
Half cup of dduk
2 servings of noodles (dang myun or jjolmyun)
1 chopped jalapeno
1 cup of chicken broth
bite size chicken (i only used about .75  lb breast but use more if you like)
0.5 tb minced garlic and olive oil for cooking
marinade: 2 tb gochujang, 2 tb gochukaru, 0.5 tb mirin, dash of ginger powder, 0.5 tb minced garlic, 1/2 cup chicken broth, 1 tb mul yuk / corn syrup, dash of salt / pepper, 1 tb sugar or honey power

Soak the dduk in some water (mine was frozen) in the meantime

I didn't have dangmyun so I took out some jjolmyun from the freezer about an hour before i started

I made made chicken broth the other night so I heated that up.  You can use the store bought kind of make your own (see previous post about boiling it with vegetables for a couple hours), I just put mine on heat again with the chicken bones

marinade the chicken for at least an hour

i put it in the fridge for a couple hours

When I was ready to cook, I heated up my mini wok and added the garlic and some olive.  I let it get hot then added the vegetables

When you are ready to cook heat up the oil, garlic and then add the vegetables.  Start boiling water in a separate pot for the noodles

Add the chicken marinade... let it simmer for about 1 minute then add half the broth.  Cook for about 3 minutes

When the water is boiling in the other pot add the noodles and cook according to the package about 90%

 I threw in the mushrooms towards the end since they do not take as long to cook.

Mix it around.  After about a minute add the dduk (drain the water out)

Make sure to be watching your noodles at the same time.  if they are ready soon then you can drain and wash them and set them to the side

Taste the wok to make sure everything is cooked

Then add the noodles

And then mix it all around. I forgot to take a picture after i did ha! Taste it, and if it's too spicy add more broth to help