Eunjo Park, the executive chef at Momofuku's Kawi makes Kalguksu, a Korean soup with chewy, knife-cut potato noodles and a slightly sweet, spicy broth. She starts by making the noodle dough, which consists of flour, potato, and water. Eunjo then makes an aromatic oil infused with garlic, ginger and scallions, which she uses to cook the chicken. Using mirin to deglaze the pan, Eunjo brings the broth together with chicken stock and kelp before adding in the noodles and topping each bowl with chili crunch, garlic, nori and vinegar. Check out the recipe here: www.vice.com/en/article/v7mk89/kalgukso-doenjang-chicken-soup-with-korean-knife-cut-noodles-recipe Subscribe to Munchies here: bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: video.vice.com/en_us/channel/munchies Hungry? Sign up here for the MUNCHIES Recipes newsletter. www.vice.com/en_us/page/sign-up-for-munchies-recipes-newsletter Check out munchies.tv for more! Follow Munchies here: Facebook: facebook.com/munchies Twitter: twitter.com/munchies Tumblr: munchies.tumblr.com Instagram: instagram.com/munchies Pinterest: www.pinterest.com/munchies Foursquare: foursquare.com/munchies More videos from the VICE network: www.fb.com/vicevideo

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