Step 1

Put water, chicken breast, garlic, and onion in a large stock pot and boil for 1 hour over high heat.

Step 2

Combine flour, starch, 1 teaspoon kosher salt, 2 tablespoons vegetable oil, and 1¼ cup water in a large bowl.Mix with a wooden spoon to form a lump. Knead it by hand until it forms as ball. Put it into a plastic bag, seal it, and let it sit in the fridge or on the kitchen counter for 10 minutes. Take the dough out of the plastic bag, knead it for 2 to 5 minutes, and then put it back in. Kneading it in stages like this, and storing it in the plastic bag between sessions will make it soft and pliable with a minimum of effort.

Step 3

Combine the zucchini matchsticks with ¼ teaspoon kosher salt and set aside for 5 to 10 minutes.Squeeze the excess water out by hand and sautee with a few drops of vegetable oil in a pan. Set aside.

Step 4

After an hour of boiling, remove from the heat. Strain. The stock will be about 13 cups at this point and it should look clear but a little milky.Add 1 tablespoon kosher salt and 2 teaspoons fish sauce (or soup soy sauce) or to taste. Mix well and put it back to the stock pot. Set aside.

Step 5

Collect the cooked garlic into a small bowl and mash it with a spoon. Add 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 2 teaspoons toasted sesame oil. Mix well and set aside.Pull the chicken into thin strips with your fingers and mix it in with the garlic mixture. Set aside.

Step 6

Take out the dough and knead it again for a couple of minutes until it’s really smooth. Divide the dough into 2 balls.Dust a large cutting board or clean kitchen table with flour and put the dough on it. Roll it out with a rolling pin to a circle about 18 inches wide and 1/16 inch thick (1 or 2 mm). Flip it over occasionally to make it even, round, and flat. If you need to, sprinkle some flour on it when you flip, to keep it from sticking. Evenly spread some flour on the dough, and fold it over 3 or 4 times. Cut it into thin noodles, about 1/8 inch thick. Sprinkle some flour on them, and gently mix them up to separate them and spread the flour evenly.Make noodles with the other ball of dough but repeating the steps above.

Step 7

Bring the stock to a boil and add the noodles. Stir with a wooden spoon and cover.Cook for 4 to 6 minutes until all the noodles float and some bubbles form on the surface. Remove from the heat.Ladle into large individual bowls. Put some zucchini on the center of each bowl and add some chicken. Sprinkle some chopped green onion over top, and serve immediately with kimchi and few more side dishes if you have them.

Step 8

Combine 2 table spoons hot pepper flakes and 2 teaspoons toasted sesame oil in a small bowl. Mix well and serve. When you eat, add some of the mixture to your noodle soup and eat.

Step 9

sanne Munich joined 8/14 & has 235 commentsPosted October 30th, 2020 at 4:49 pm | Log in to reply. I made the spicy version today, but since I can’t roll out a large amount of dough at once, I made noodles similar to sujebi using the mandu-pi method.I used cornstarch instead of potato starch and 2 Tbs more water, more onions and a piece of leek in the already rich broth I had and skipped the zucchini and the green onions.Chicken legs instead of breast. Wonderful!I use a Chinese method for cooking chicken: Bring water with onion or stock to a boil, add the chicken (or parts) which should be submerged, bring to a boil again, let it cook gently for 15 minutes. Turn off the heat and leave the chicken in the covered pot for 30 minutes more or longer. Take it out, let it cool, remove the bones. Luth Indonesia joined 10/20 & has 1 commentPosted October 5th, 2020 at 8:33 am | Log in to reply. Maangchi I did it, thanks a lot for a guidanceSee full size image Maangchi New York City joined 8/08 & has 79 commentsPosted October 17th, 2020 at 6:24 am | Log in to reply. It looks great! Bat7rose Israel joined 7/20 & has 1 commentPosted July 13th, 2020 at 9:41 am | Log in to reply. Loved making these noodles and so chewy and yummy!!(: thanks(:See full size image Heathert7900 Mid-Atlantic US joined 7/20 & has 1 commentPosted July 5th, 2020 at 6:45 pm | Log in to reply. Just made this for my hesitant American family, and they absolutely loved it! Nothing left in the pot! The noodles came out well and the flavor was delicious.See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 7th, 2020 at 5:09 pm | Log in to reply. Congratulations! The broth looks delicious with a little floating fat! helenj London joined 5/20 & has 2 commentsPosted May 28th, 2020 at 5:08 pm | Log in to reply. I made this today and it was delicious! Soup was so tasty (only difference is, I used chicken carcass instead of breast). Loved the chewy noodles too :) can’t wait to make it again. Thanks Maangchi! I’m enjoying your recipes so much these days.See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 15th, 2020 at 10:32 am | Log in to reply. Great! As long as the broth is delicious and the noodles are chewy, that’s good noodle soup! Congratulations! mklc France joined 5/20 & has 1 commentPosted May 10th, 2020 at 2:32 pm | Log in to reply. Hello Maangchi, my noodles broke into pieces when I boiled them. What’s wrong with them? :( Maangchi New York City joined 8/08 & has 12,051 commentsPosted May 20th, 2020 at 5:34 pm | Log in to reply. Add the noodles when the stock is very boiling and cook them over high or medium high heat. If the stock is not hot enough, the noodles will stick together and won’t cook nicely. Chickpea NJ joined 3/20 & has 1 commentPosted March 15th, 2020 at 10:02 am | Log in to reply. Can you please link the plastic bags and gloves you use?Thank you for this recipe! I’ve made 3x using store bought noodles and next time will try hand-making the noodles! Afiqah Ab Rashid MALAYSIA joined 7/19 & has 1 commentPosted July 21st, 2019 at 6:16 pm | Log in to reply. I’ve made this today but I think I cut my noodle too big. Gonna make it again for sure. Thank you for the marvellous recipeSee full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 22nd, 2019 at 11:18 am | Log in to reply. It looks great to me! Happy cooking! Julieloveskfood Philippines joined 3/19 & has 2 commentsPosted June 12th, 2019 at 6:00 am | Log in to reply. Hi Maangchi,Thank you for sharing your wonderful recipes. I want to make this but I am wondering if I can use corn starch instead of potato starch. Thanks in advance for your response. Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 22nd, 2019 at 11:18 am | Log in to reply. Yes, you can use corn starch, too. XXanimeseekerXX North Carolina joined 6/18 & has 5 commentsPosted May 28th, 2019 at 5:17 pm | Log in to reply. Finally had a chance to try out this recipe and it was wonderful! So yummy and I can’t wait for my family to get home from work to try some too. Served with rice and homemade kimchi, of course!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 22nd, 2019 at 11:19 am | Log in to reply. Mouthwatering! LiljaS Iceland joined 3/18 & has 16 commentsPosted February 19th, 2019 at 10:53 pm | Log in to reply. This was very fun to make. I never realized before I dove into Korean cooking that making your own noodles would be this easy. Very yummy See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted February 27th, 2019 at 9:08 am | Log in to reply. Delicious! Congratulations! Curriedcabbage Indianapolis IN joined 2/19 & has 2 commentsPosted February 2nd, 2019 at 7:34 pm | Log in to reply. Holy cats. I have been sick for a week, and I got enough energy today to make this soup. I’m patting myself on the back so hard over the noodles, which came out a bit wide but SO good! All that garlic has me feeling almost normal.See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted February 27th, 2019 at 9:07 am | Log in to reply. ” I got enough energy today to make this soup.” haha, how passionate cook you are! It looks awesome! Foodfanselenge Mongolia joined 9/18 & has 1 commentPosted September 25th, 2018 at 11:34 pm | Log in to reply. Hello Maangchi! Can is ” Myolchi dashima gugmul” for fish sauce? This is the only sauce I can find so far. Will taste same?Thank you :) Maangchi New York City joined 8/08 & has 12,051 commentsPosted October 3rd, 2018 at 8:29 am | Log in to reply. No, that fish sauce will be too salty. Why don’t you try chicken or beef stock? misia Chicago, IL USA joined 8/18 & has 2 commentsPosted September 4th, 2018 at 7:10 pm | Log in to reply. Hi Maangchi! I love watching your videos and I hope to make this soup soon! If I don’t use all of the noodles after cutting them, can I freeze some to use for later? Thanks!! Maangchi New York City joined 8/08 & has 12,051 commentsPosted September 5th, 2018 at 9:40 am | Log in to reply. Yes, you can freeze them but spread the noodles on a large tray (or baking pan) to keep them from sticking to each other. Then sprinkle with some flour and cover with plastic wrap and freeze. Good luck! Hafizah Malaysia joined 10/16 & has 5 commentsPosted November 26th, 2017 at 11:28 am | Log in to reply. Hello maangchi how long can I keep the noddles? Hafizah Malaysia joined 10/16 & has 5 commentsPosted November 27th, 2017 at 5:05 am | Log in to reply. Can I use cornstarch?