Cycle 14 – Item 14
19 (Thu) January 2023
Chicken Kal Guksu
2.5
by me
at home
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
In roasting chicken these days, my preferred technique involves spatchcocking the birds by removing the backbones (see generally 13.307 Roast Chicken), which I’ve been saving up in the freezer. Tonight, I boiled them in water to make stock.
I used the stock to make juk (rice porridge) and kal guksu (noodle soup).
A very cheap, filling, tasty meal, and sustainable (both in the actual sense of the word, as well as its current usage in reference to environmental friendliness).
(See also HANSIK)