- 12 cups chicken stock
- 3 slices ginger
- 2 to 3 green onions, plus more for garnish
- 4 bone-in skin-on chicken thighs, deboned and keep the bone and skin-on meat separately
- 2 tbsp fish sauce, Korean soup soy sauce or mixture of two
- 1/8 tsp salt
- 1 medium size onion, slice
- 1/2 lb potato, sliced into bite size
- 10 cloves garlic, chopped
- 4 portions fresh kalguksu noodles, you can substitute to fresh pasta, such as linguini or fettuccine
- 2 green onions, chopped
- pinch of black pepper
- Combine chicken stock, ginger, green onions and chicken bones from thighs in a large pot. Cover, bring it to boil over high heat and keep hard boil for 30 minutes.
- Meanwhile, season skin-on chicken meat lightly with salt and pepper. Pan fry the chicken on a dry pan, until chickens are fully cooked and the chicken skin is nice golden brown crispy and, about 3 to 4 minutes each side. Set aside and keep it warm.
- Remove all solid ingredients form the soup and add 3 cups water. Bring back to boil. Add garlic, onion and potato. Season the soup with fish sauce, soy sauce or both and salt to your taste.
- Shake off excess flour or starch on fresh noodles really well and add into the soup. Cook the noodles by following the cooking time of the package you are using. Frequently stir.
- Transfer to a serving bowl. Slice the crispy chicken into bite size and place on top of the noodle soup. Garnish with some chopped green onions and black pepper. Serve immediately with some kimchi or geotjeori, fresh kimchi! Enjoy!