Description
This Spicy Gochujang Noodle Soup is a quick and flavorful Korean-inspired dish that can be prepared in just 10 minutes. Featuring a spicy and savory broth made with gochujang, garlic, and a blend of sauces, it’s perfect for a comforting meal. Topped with a hard-boiled or jammy egg, green onions, sesame seeds, and a drizzle of chili oil, this soup combines heat, umami, and texture for a satisfying experience.
Ingredients
Scale
Soup Base
- 1 clove garlic, crushed/minced/grated
- 1 stalk green onion, diced/minced (white and green parts separated)
- 1 tbsp gochujang
- 1 tsp sugar
- 2 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 1/2 tbsp rice vinegar
- 1.5 cups chicken, beef, or vegetable broth
Other Ingredients
- 1 serving noodles (such as ramen or udon)
- 1 hard boiled or jammy egg
- Sesame seeds, to taste
- Chili oil, to taste
Instructions
- Prepare the Aromatics: Crush or mince one clove of garlic and dice the green onion, keeping the white and green parts separate. These aromatics will form the flavor base of your soup.
- Make the Broth: In a pot, combine the gochujang, sugar, oyster sauce, light soy sauce, and rice vinegar with the chicken, beef, or vegetable broth. Whisk them together over medium heat until the gochujang is dissolved and the broth is heated through.
- Add Aromatics: Stir in the minced garlic and the white parts of the green onion into the broth to infuse it with flavor. Let it simmer gently for a few minutes.
- Cook the Noodles: Add the noodles directly into the simmering broth. Cook according to the noodle package instructions until tender, usually around 3 to 5 minutes.
- Prepare the Egg: While the noodles cook, peel your hard-boiled or jammy egg and slice it in half.
- Serve the Soup: Ladle the noodle soup into bowls. Garnish each bowl with the sliced egg, green parts of the green onions, a sprinkle of sesame seeds, and a drizzle of chili oil to taste for extra heat and flavor.
Notes
- You can use any type of noodles you prefer: ramen, udon, or even soba work well.
- Adjust the amount of gochujang and chili oil to control the spice level.
- Use vegetable broth for a vegetarian option, making sure to substitute oyster sauce with mushroom-based soy sauce or omit it if strict vegetarian.
- For jammy eggs, boil for 6-7 minutes, then cool in ice water before peeling.
- Gochujang can be found in most Asian grocery stores or online.
- This soup is best enjoyed immediately but can be stored in the fridge for up to 2 days and reheated gently.
Keywords: Gochujang, Spicy Noodle Soup, Korean Soup, Quick Soup, Easy Dinner, Noodles, Gochujang Soup