Living in South Florida, I get exposed to many different cultures and cuisines. One of my favorite things to do is try new foods from different parts of the world.
Near my house, there’s a no-frills market that sells a wide variety of Asian groceries. Whenever I make a Gippity Kitchen recipe that calls for something like gochujang or kimchi, I head over there to pick up the ingredients.
On one of my recent trips, I picked up an herb kit for making Samgye-tang, a traditional Korean chicken soup. The kit came with a variety of herbs and spices, including ginseng, jujube, glutinous rice, and licorice root.
I decided to use the kit to make a Korean-inspired noodle soup. Samgye-tang doesn’t typically have noodles, but adding them to the soup with some additional vegetables would be a fun twist.
The Prompt
I bought an herb kit for making Samgye-tang (Korean Ginseng chicken soup) from a local Asian grocery store. It includes 1/2 cup glutinous rice, astragalus roots, 3 jujube fruits, Kalopanax pictus, chestnut, ginseng, acanthopanax sessiliflorus, licorice root, and a tea bag. However, I want to mix things up and make the Samgye-tang to use as a base for a Korean noodle soup.
Gippity Kitchen Says:
Sure, I’m excited to dive into this creative journey with you!
Since you’re looking to transform traditional Samgye-tang into a base for a Korean noodle soup, let’s explore some ideas together.
First, are you looking to keep the soup as authentic to Samgye-tang as possible before adding the noodle soup twist? Or are you open to incorporating additional flavors or ingredients from the beginning to better suit the transition into a noodle soup?
Since we’re deviating from the traditional soup, all options are on the table.
Great, that opens up a lot of delicious possibilities!
Considering we’re transitioning this into a noodle soup, adding some vegetables and a soft-boiled egg could enhance the flavors and textures. How do you feel about including garlic, onion, and carrots in the broth, along with a garnish of green onions, nori strips, and a soft-boiled egg on top?
Ooooh, that sounds really good.
Fantastic! We’re shaping up a hearty and flavorful bowl.
Do you have a preference for the noodles? Traditional Samgye-tang doesn’t include noodles, but for our twist, Kalguksu (knife-cut noodles) could provide a lovely, chewy texture that complements the rich broth. Udon noodles are a great alternative if you’re looking for something more readily available.
What do you think?
Let’s do it.
Korean Flavored Noodle Soup Recipe
This recipe takes the comforting essence of traditional Samgye-tang and elevates it with hearty kalguksu noodles. Picture tender Cornish hens infused with a medley of herbs, ginseng, and a hint of green tea, simmered to perfection. Add soft-boiled eggs, fresh veggies, and a sprinkle of nori and sesame seeds for that extra flair. Perfect for a chilly evening, this soup is a blend of nourishing ingredients and bold Korean flavors that will warm you from the inside out.
Ingredients
- 2 Cornish hens (or 1 young chicken), cleaned and patted dry
- 1/2 cup glutinous rice, rinsed and soaked for an hour
- Samgyetang herb kit
- 1 green tea bag
- Salt and pepper to taste
- Water
- Kalguksu noodles (or udon noodles)
- 2-3 cloves of garlic, minced
- 1 onion, roughly chopped
- 2 carrots, sliced
- 3-4 stalks of green onions, chopped
- Light soy sauce
- Sesame oil
- Optional: Korean red pepper flakes (gochugaru)
- Optional: Nori strips and toasted sesame seeds for garnish
- 2 eggs (for soft-boiled eggs)
- Vegetables of your choice (such as oyster mushrooms, bean sprouts, or baby bok choy)
Instructions
- Prep the Hens: Stuff each Cornish hen (or the young chicken) with half of the soaked glutinous rice and the Samgyetang herbs, including the green tea bag.
- Cook the Soup: Place the stuffed hens in a large pot, cover with water, season with salt and pepper, and simmer until the chicken is tender (about 1.5 to 2 hours).
- Prepare the Eggs: Boil the eggs for exactly 8 minutes for a soft consistency, then chill in ice water, peel, and set aside.
- Noodle and Vegetable Prep: Cook the Kalguksu (or udon) noodles as per package instructions and prepare the vegetables.
- Finalize the Soup Base: Remove the hens, strain the broth, and adjust the flavor with light soy sauce and sesame oil.
- Shred the Chicken: Debone the hens, shred the meat, and discard the bones.
- Assemble the Soup: Return the broth to a simmer, add the vegetables and shredded chicken, then the noodles, warming everything through.
- Serve: Ladle the soup into bowls, add half a soft-boiled egg to each, and garnish as desired.
Did it work?
This Korean Flavored Noodle Soup was all about the Samgye-tang herbs in the broth. The flavor was delicate and delicious.
Since Gippity told me to add whatever vegetables I wanted, I went with king oyster mushrooms. They soaked up the broth beautifully and added a nice meaty texture.
Despite the light broth, the kalguksu noodles, soft-boiled eggs, and fresh vegetables made it a hearty, filling meal. It came across as a clean, Korean-inspired ramen bowl if you will.
I liked it overall, but it wasn’t a flavor explosion like some other Korean dishes—or traditional ramen—can be. All in all, it was a cozy and satisfying meal.
