Spicy Korean Noodle Soup Recipe
A rich, flavorful, and spicy Korean noodle soup made with gochujang, tofu or your choice of protein, and garnished with kimchi and sesame seeds. It's a comforting, bold dish perfect for any meal
Equipment
- Large pot
- Stove
- Knife and cutting board
- Measuring spoons
- Soup bowls
Ingredients
For the Broth:
2 tablespoons sesame oil
4 cloves garlic, minced
2 tablespoons gochujang (Korean chili paste)
3 tablespoons soy sauce
4 cups water (or vegetable/chicken broth)
For the Soup:
4 servings Korean noodles (or ramen noodles)
1 cup tofu (cubed) or protein of choice (chicken, beef, or pork)
1 cup kimchi, chopped
1 tablespoon sesame seeds
2 green onions, sliced
Instructions
Prepare the Broth:
Heat sesame oil in a large pot over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in gochujang, soy sauce, and water (or broth). Bring to a simmer and cook for 10 minutes to meld the flavors.
Cook the Noodles:
While the broth is simmering, cook the noodles according to the package instructions. Drain and set aside.
Add Tofu or Protein:
If using tofu, add the cubed tofu to the broth and simmer for another 5 minutes. If using meat, add it to the broth and cook until fully done.
Assemble the Soup:
Divide the cooked noodles into four bowls. Pour the hot broth over the noodles, ensuring each bowl gets tofu or meat and vegetables.
Garnish and Serve:
Top each bowl with sliced green onions, sesame seeds, and kimchi. Serve hot and enjoy!
Notes
- Adjusting Spice Level: To reduce the heat, simply cut down on the amount of gochujang used or substitute it with a milder chili paste.
- Protein Options: Feel free to swap the tofu for your preferred protein such as chicken, beef, pork, or shrimp.
- Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving.