Description
This Spicy Korean Noodle Soup is a comforting and flavorful dish featuring Korean wheat noodles simmered in a spicy, savory broth enriched with gochujang chili paste and gochugaru flakes. Tender pork belly or thinly sliced beef is cooked with fresh vegetables like napa cabbage, zucchini, and mushrooms, then combined with aromatic garlic and ginger for a rich depth of flavor. Garnished with green onions, toasted sesame seeds, and an optional soft-boiled egg, this soup delivers a perfect balance of heat, umami, and heartiness, making it an ultimate Korean comfort food ideal for any meal.
Ingredients
Scale
Protein & Noodles
- 8 ounces Korean wheat noodles or udon noodles
- 6 ounces pork belly or thinly sliced beef
- 1 soft-boiled egg per serving (optional)
Vegetables & Aromatics
- 1/2 medium onion, sliced
- 1 cup napa cabbage, chopped
- 1/2 cup zucchini, sliced
- 1/2 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced
Oils & Seasonings
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 teaspoon sesame seeds
Broth
- 6 cups anchovy or chicken broth
Instructions
- Cook noodles: Prepare the Korean wheat or udon noodles according to package instructions, then drain and set aside.
- Sauté meat: Heat the sesame oil and vegetable oil together in a large pot over medium heat. Add the pork belly or beef and cook until lightly browned and cooked through.
- Cook vegetables: Add the sliced onion, chopped napa cabbage, sliced zucchini, and sliced mushrooms to the pot. Sauté for 3 to 4 minutes until the vegetables soften slightly.
- Add aromatics: Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
- Incorporate chili paste and flakes: Add the gochujang and gochugaru chili flakes, stirring well to evenly coat the ingredients and develop the soup’s signature spicy flavor.
- Add broth and seasonings: Pour in the anchovy or chicken broth, then add soy sauce, sugar, and black pepper. Bring the mixture to a boil.
- Simmer soup: Reduce the heat and let the soup simmer for 10 minutes to allow flavors to meld.
- Add noodles: Add the cooked noodles to the pot and simmer for an additional 2 to 3 minutes to warm through and absorb some broth flavor.
- Adjust seasoning and serve: Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish each with sliced green onions, sesame seeds, and a soft-boiled egg if desired. Serve hot.
Notes
- For a vegetarian version, substitute the meat with tofu or extra mushrooms and use vegetable broth instead of anchovy or chicken broth.
- Adjust the spice level by increasing or decreasing the amount of gochugaru chili flakes according to your heat preference.
- Soft-boiled egg is optional but adds richness and texture to the soup.
- Use fresh vegetables and good quality broth to maximize depth of flavor.
