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For the Seasoning Sauce (add to soup as needed)
To make the seasoning sauce, to a small bowl, add all the ingredients. Mix until thoroughly combined and set aside.
In a large pot or wok, heat the oil over medium-high heat. Once it gets nice and hot, place the chicken skin-side down in the pot. Cook for 4 minutes or until the chicken is nicely browned on the bottom. Flip the chicken pieces and add the sliced onion and cook for 4 to 5 minutes. Meanwhile, cut the chicken into bite-sized pieces with tongs and scissors.
Once the chicken pieces and the onion are browned, add 4 cups of water and bring to a boil.
Once it begins to bubble, add the potato, carrot, mushrooms, chicken bouillon powder, and fish sauce. Simmer for 3 more minutes. Add the remaining 3 cups of water and bring to a boil.
When the broth starts bubbling again, untangle the fresh kalguksu noodles, quickly rinse off the starch under cold water, and immediately add to the broth (see note). Cook according to the package instructions. (If you are using dried noodles, cook them in a separate pot and add them to the broth.)
Once the noodles are cooked, turn the heat off. Add the green onions and garlic and stir.
Divide the noodles evenly between two individual serving bowls. Pour a generous amount of the soup over the noodles and add some black pepper. Serve with the seasoning sauce and kimchi on the side. Enjoy!