Name: Spicy Gochujang Noodle Soup (10 Minutes) Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Korean
Ingredients: 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; 1 serving noodles (e.g., ramen, udon, or soba); 1 hard boiled or jammy egg; Sesame seeds, for garnish; Chili oil, for drizzling

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If you’re after a soup that’s quick, spicy, and bursting with umami flavor, this Spicy Gochujang Noodle Soup (10 Minutes) Recipe is going to become your new go-to. It’s one of those dishes I love making on evenings when I want something comforting but don’t want to spend an hour in the kitchen. Plus, the heat from the gochujang—a Korean chili paste—gives it a punch that wakes up your taste buds instantly.

What’s really special about this Spicy Gochujang Noodle Soup (10 Minutes) Recipe is how quickly it comes together without skimping on flavor. Whether you’re craving a cozy lunch or a quick dinner, this recipe hits the spot every time. The balance between spicy, sweet, and savory means it’s not just heat for heat’s sake—it’s a symphony of flavors that’s surprisingly easy to nail.

Ingredients You’ll Need

Each ingredient here plays a key role in creating the perfect balance of spice, sweetness, and depth. When shopping, look for fresh green onions and good quality gochujang, as these are the soul of the dish.

Garlic: Freshly minced garlic gives that punch of aroma and flavor you really want in broth-based soups.
Green onion: Separate the whites and greens; whites get sautéed for flavor, greens add a fresh, crunchy garnish.
Gochujang: This Korean chili paste brings sweetness and heat—choose one with good quality for the best flavor.
Sugar: Just a touch to balance out the spicy and savory notes.
Oyster sauce: Adds a rich, slightly sweet umami flavor that makes the broth irresistible.
Light soy sauce: For saltiness without overpowering; it deepens the color and taste.
Rice vinegar: Brightens the soup just enough to keep it balanced and refreshing.
Chicken/Beef/Vegetable broth: Use what you prefer or have on hand. Homemade broth always amps flavor, but storebought works great too.
Noodles: Pick noodles that cook quickly—ramen or thin udon work perfectly here.
Hard boiled/jammy egg: The creaminess from the egg yolk adds an amazing texture contrast.
Sesame seeds: Adds nuttiness and a little crunch, elevating every bite.
Chili oil: For drizzling on top if you want to dial up the heat and flavor even further.

Variations

I love tweaking this Spicy Gochujang Noodle Soup (10 Minutes) Recipe depending on what mood I’m in or what I have in my fridge. Don’t be shy—make it your own!

Add protein: Sometimes I throw in leftover shredded chicken, tofu cubes, or thin slices of beef. It turns it into a heartier meal.
Veggie boost: Bok choy or spinach tossed in at the end adds freshness and greens without extra fuss.
Make it vegan: Swap oyster sauce for mushroom soy sauce or just extra soy sauce, and use vegetable broth.
Milder version: Use half the gochujang and add more broth if you’re not into too much spice. You’ll still get that great flavor without it knocking you out.
Instant noodles swap: For a fun twist, try soba or rice noodles for different textures and tastes.

How to Make Spicy Gochujang Noodle Soup (10 Minutes) Recipe

Step 1: Flavor Base – Sauté Garlic and Green Onion Whites

Start by heating a tablespoon of oil in your pot over medium heat. Add the minced garlic and the white parts of the green onion. Sauté them together for about a minute until fragrant—don’t let the garlic brown though! This step unlocks those aromatic flavors that give your broth a wonderful kick.

Step 2: Build the Broth with Gochujang and Sauces

Next, stir in the tablespoon of gochujang, the teaspoon of sugar, 2 tablespoons of oyster sauce, half a tablespoon of light soy sauce, and half a tablespoon of rice vinegar. Let them meld with the garlic and onions for about 30 seconds while stirring. This concentrates the flavors and creates that signature spicy-sweet base.

Step 3: Add Broth and Noodles

Pour in your 1.5 cups of broth and bring to a gentle boil. Once boiling, add your noodles and cook according to package directions—usually just 3 to 5 minutes. Keep an eye on the noodles to avoid overcooking them; you want them firm, not mushy.

Step 4: Finish and Assemble

Once noodles are tender, give the soup a good stir. Ladle it into a bowl and top with your hard boiled or jammy egg, sprinkle over sesame seeds, chopped green onion greens, and a drizzle of chili oil if you love the heat like I do. Simple, quick, and bursting with flavor!

How to Serve Spicy Gochujang Noodle Soup (10 Minutes) Recipe

Spicy Gochujang Noodle Soup (10 Minutes) Recipe - Recipe Image

Garnishes

I always top my bowl with fresh green onion greens and toasted sesame seeds for that nutty crunch. The jammy egg isn’t just pretty—it adds creaminess that cools the heat a bit, which I really appreciate. If I’m feeling cheeky, a swirl of homemade chili oil takes things up a notch.

Side Dishes

This soup stands well on its own, but pairing it with simple side dishes like kimchi or steamed dumplings makes for a more festive meal. I love keeping some pickled veggies handy because their tangy crunch complements the spicy broth beautifully.

Creative Ways to Present

For a dinner party, I like serving the soup in individual small pots or deep bowls with colorful garnishes scattered on top—it looks gorgeous and feels special. Another fun idea is to give guests toppings bar options, like extra chili oil, fresh herbs, or crispy shallots, so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the broth separately from the noodles to avoid sogginess. I like keeping them in airtight containers in the fridge for up to 2 days. When it comes time to reheat, it makes a huge difference in texture and freshness.

Freezing

I’ve frozen the broth with great results, but I wouldn’t freeze the noodles—they tend to get mushy. Just thaw the broth overnight in the fridge and reheat gently when you’re ready.

Reheating

To reheat leftovers, warm the broth in a saucepan over medium heat until simmering, then add freshly cooked noodles or the saved noodles on the side. Add your garnishes fresh so everything tastes and looks vibrant.

FAQs

Can I make this Spicy Gochujang Noodle Soup vegetarian or vegan?

Absolutely! Just swap the oyster sauce for a vegan-friendly mushroom soy sauce or more soy sauce, and use vegetable broth instead of chicken or beef broth. The soup keeps its delicious umami and spicy kick without the animal products.
How spicy is the Spicy Gochujang Noodle Soup (10 Minutes) Recipe?

The heat level is moderate, perfect for those who enjoy some spice but don’t want to be overwhelmed. You can always adjust by using less gochujang or adding more broth. For extra heat, the chili oil drizzle is your friend.
What type of noodles work best in this soup?

Quick-cooking noodles like ramen, somen, or thin udon are ideal because they cook in just a few minutes and soak up the flavorful broth nicely. Avoid thick noodles that take too long or get mushy quickly.
Can I prepare the broth in advance?

Yes, you can make the broth ahead and store it in the fridge for a couple of days. When ready, just reheat and add fresh noodles. This way, you can have a quick meal on busy days without compromising flavor.

Final Thoughts

This Spicy Gochujang Noodle Soup (10 Minutes) Recipe has become one of my comfort food staples—especially on those chilly nights when you want something warming but fuss-free. I love how fast it comes together without sacrificing any depth of flavor, and honestly, every time I make it, it feels like a little celebration in a bowl. Give it a try—you might end up adding it to your everyday rotation just like I have!