Kalguksu (Knife-Cut Noodle Soup)

Ingredients

• Black pepper (1/2 teaspoon or to taste)
• Green onions (2, chopped for garnish)
• Sesame oil (1 tablespoon)
• Soy sauce (2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1, chopped)
• Carrot (1, sliced)
• Zucchini (1, sliced)
• Chicken breast (1, shredded)
• Chicken broth (4 cups)
• Water (1 cup)
• Salt (1 teaspoon or to taste)
• All-purpose flour (2 cups)

Instructions

1. In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while kneading the dough until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
2. On a floured surface, roll out the dough until it's about 1/8 inch thick. Using a sharp knife, cut the dough into thin strips to create the noodles.
3. Bring a pot of water to a boil. Add the noodles and cook for about 5 minutes, or until they are tender. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
4. In a large pot, heat the chicken broth over medium heat. Add the shredded chicken, zucchini, carrot, onion, and garlic. Simmer for about 10 minutes, or until the vegetables are tender.
5. Add the cooked noodles to the pot along with the soy sauce and sesame oil. Season with black pepper and additional salt if needed.
6. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
7. Ladle the soup into bowls, garnish with chopped green onions, and serve hot.