Description
This quick and flavorful Spicy Gochujang Noodle Soup combines the rich umami of gochujang, garlic, and savory broth with the satisfying texture of noodles, topped with a soft boiled egg and a sprinkle of sesame seeds and chili oil for an added kick. Ready in just 10 minutes, it’s a perfect comforting meal for any day of the week.
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 (e.g., ramen, udon, or soba)
- 1 hard boiled or jammy egg
- Sesame seeds, for garnish
- Chili oil, for drizzling
Instructions
- Prepare Aromatics: Start by crushing or mincing the garlic and separating the green onion into white and green parts, finely dicing both accordingly to maximize flavor infusion in the soup.
- Build the Soup Base: In a medium pot, combine the gochujang, sugar, oyster sauce, light soy sauce, rice vinegar, and chicken, beef, or vegetable broth. Whisk these together over medium heat until the mixture is smooth and starts to simmer gently.
- Add Aromatics: Stir in the minced garlic and the white parts of the green onion into the simmering broth. Let the soup cook for 2-3 minutes to allow the flavors to meld while stirring occasionally.
- Cook Noodles: In a separate pot, cook your chosen noodles according to the package instructions until al dente. Drain and set aside, reserving a little cooking water if you want to thin out the soup later.
- Combine and Serve: Place the cooked noodles into serving bowls, ladle the hot soup over them, and carefully add the halved hard boiled or jammy egg on top. Garnish with the green parts of the diced green onion, a sprinkle of sesame seeds, and a drizzle of chili oil to taste.
Notes
- You can customize the soup by using chicken, beef, or vegetable broth depending on your dietary preference.
- Adjust the amount of chili oil and gochujang to control the spice level according to your taste.
- For a vegetarian version, substitute oyster sauce with mushroom sauce or a vegetarian oyster sauce alternative.
- Jammy eggs can be made by boiling eggs for about 6-7 minutes and then plunging them into cold water before peeling.
- Using fresh noodles adds more texture but dried noodles work perfectly well and cook faster.
Keywords: gochujang noodle soup, spicy Korean soup, quick noodle soup, easy Korean recipes, 10-minute meals