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Spicy Korean Noodle Soup (Quick & Healthy) Recipe

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4.3 from 156 reviews

This Spicy Korean Noodle Soup is a quick, healthy, and flavorful dish perfect for when you need a spicy Asian noodle fix fast. The secret is the combination of kimchi juice and gochujang, the iconic Korean chili paste, creating a rich, spicy broth. Customize with protein like prawns, fish, or BBQ pork, and fresh Asian greens for a satisfying meal in under 20 minutes.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Spicy Korean Soup Broth

  • 4 cups / 1 litre low-sodium chicken stock/broth
  • 2/3 cup cabbage kimchi
  • 2 tbsp kimchi juice (from kimchi jar)
  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp light soy sauce
  • 2 tsp fish sauce (or more soy sauce as substitute)
  • 1 tbsp Chinese cooking wine (Shaoxing wine)
  • 2 slices ginger, sliced 0.7cm / 1/3" thick, skin on
  • 1 large garlic clove, smashed

Add-Ins

  • 200g / 7oz thin fresh egg noodles (or 100g / 3.5oz dried noodles)
  • 4 stems choi sum or other Asian greens, cut into 7cm / 2.5" lengths, stems separated from leaves
  • 1 small carrot, peeled and cut into thin matchsticks
  • 2 1/2 tsp toasted sesame oil
  • 1/4 cup finely sliced green onions (about 1 stem)

Instructions

  1. Prepare the Broth: Place chicken stock, kimchi, kimchi juice, gochujang, light soy sauce, fish sauce, Chinese cooking wine, ginger slices, and smashed garlic into a saucepan. Bring to a medium-high heat to simmer, then reduce temperature to gently simmer. Let it simmer uncovered for 10 minutes to develop flavors.
  2. Cook the Vegetables: Add the choi sum stems and carrot matchsticks to the simmering broth. Continue simmering for 2 minutes. Then add the choi sum leaves and simmer for an additional minute. Stir in the toasted sesame oil just before serving to enhance the aroma.
  3. Cook the Noodles: While the broth is simmering, boil fresh egg noodles according to the package instructions (usually about 2-3 minutes). Drain the noodles and rinse quickly under cold tap water to stop cooking and remove excess starch. Shake off any water thoroughly.
  4. Assemble and Serve: Divide the drained noodles into serving bowls. Top evenly with the cooked vegetables. Remove and discard garlic cloves and ginger slices from the broth, then ladle the hot broth over the noodles and vegetables. Garnish with finely sliced green onions and serve immediately.

Notes

  • Kimchi is a traditional Korean fermented vegetable pickle with spicy, tangy juice—use the juice from the jar for depth of flavor.
  • Gochujang is a fermented spicy Korean chili paste essential for authentic flavor and is widely available in Asian grocery stores.
  • Use light soy sauce for seasoning; avoid dark soy sauce as it is too overpowering.
  • If you can't find Chinese cooking wine, substitute with mirin or dry sherry; for a non-alcoholic version, use an extra 1.5 tsp fish sauce.
  • To smash garlic, place the flat side of a knife on the clove and tap with your hand to crush gently.
  • Egg noodles can be swapped with vermicelli or lo mein noodles based on preference.
  • Vegetables can be substituted with any preferred Asian greens or crunchy vegetables.
  • Toasted sesame oil has a deeper flavor than untoasted; use toasted for best results.
  • Leftover broth and noodles should be stored separately in the refrigerator for up to 3 days and reheated separately before serving.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Stovetop
  • Cuisine: Korean, Asian

Find it online: https://recipesvibe.com/spicy-korean-noodle-soup-quick-and-healthy-recipe/